Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast

This study investigates the effect of ultrasonic treatment on the fermentation of molasses wort with a density range of 18–24 °Blg, using two high-performance Saccharomyces cerevisiae yeast strains: Thermosacc Dry and Ethanol Red. The primary objective was to determine if ultrasound could accelerate fermentation and increase ethanol yield. The research showed that ultrasonic treatment at 24 kHz significantly increased fermentation dynamics and ethanol yield by 5 to 20%, depending on the yeast strain and wort density. Higher wort densities (22–24 °Blg) showed more pronounced positive effects. Ultrasound treatment caused visible indentations in the yeast cell walls and promoted cell aggregation. In addition, the study investigated the influence of different ultrasound amplitudes on fermentation efficiency and showed that higher amplitudes further improved ethanol production in 22–24 °Blg worts. These results suggest that ultrasound can improve the efficiency and profitability of ethanol production, highlighting the potential for further research to optimise industrial fermentation processes. The application of ultrasound in biotechnology, particularly in fuel ethanol production, could lead to significant economic benefits on a global scale.