The influence of ultrasonic waves alone and in presence of certain salts on the microbial production of alcohol by Saccharomyces cerevisiae.
It was, thus, concluded that the influence of ultrasonic waves on the production of alcohol in presence of NaCl was inconspicuous as compared with the effects of other salts. It was evident from the fact that even the optimum yield of alcohol could not exceed the control. However, the influence of ultrasonic waves alone and its influence in presence of KH2PO4 could enhance the amount of alcohol over the control by 45.6% and 26.1%, respectively. The best result obtained amongst these treatments was found with the effect of sonics in presence of NH4Cl, in which the amount of alcohol produced was greater than that of the control by 51.3%.
D000643:Ammonium Chloride / Q000494:pharmacology*; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation / Q000187:drug effects; D010710:Phosphates / Q000494:pharmacology*; D012441:Saccharomyces cerevisiae / Q000187:drug effects / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology*; D014465:Ultrasonics
D010710:Phosphates; D000643:Ammonium Chloride; D000431:Ethanol; D012965:Sodium Chloride