Fermentation of High Test Molasses

How to Cite

Murphy, N. F. (1984). Fermentation of High Test Molasses. The Journal of Agriculture of the University of Puerto Rico, 68(1), 33–44. https://doi.org/10.46429/jaupr.v68i1.7256


The rate of fermentation of high test molasses (HTM) by yeast is slower than that of blackstrap molasses, probably because of the absence of certain yeast nutrients in HTM. Experiments were conducted with various sources of nutrients in an effort to increase the fermentation rate of HTM. Highest fermentation rate and alcohol yield during fermentation of high test molasses were achieved when blackstrap molassses was used for the preparation of the yeast seed. Blackstrap molasses provided the nutrient balance necessary for more efficient fermentation. Similar use of rum distillery slops was also successful. Dehydrated yeast extract, although not economical, proved to be another source of nutrients.


Download data is not yet available.