Patent ID: 6015699
Filing Date: 2000-01-18
Classification: C12P,Y02E,Y10S

Abstract:
An improved process for the production of alcohol which comprises growing yeast saccharomyces sp. in a conventional growth medium of MGYP and a fermenting medium containing carbon and nitrogen sources and at least 0.25% by weight on dry weight of fruit supplements selected from the group consisting of banana (Musa paradisiaca), chiku (Sapota, Achras sapotaa), custard apple (Annona sqamosa), mosambi (Citrus sinensis), orange (Citrus reticulata), apple (Malus sylvestris), pineapple (Ananas sativus), papaya (Carica papaya), guava (Psidium guavava), ber (Zyzypus jujuba), pomegranate (Punica granmatum), mango (Mangifera indica) and tamarind (Tamarindus indica), in the form of the whole fruit, or the husk, pulp, or a powder and mixtures thereof; allowing the resultant broth to ferment for at least 15 hours at a temperature in the range of 15-37.degree. C.; and recovering the alcohol.