Journal Press India^®

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Molasses is an intermediate product obtained during sugar process. Usually, it has more than 850 Brix i.e. only 15% moisture. It contains more than 45% fermentable sugars. Basis composition, it is impossible to microorganism which could survive in this environment for too long. But microorganisms like Lactobacillus spp. and Gram –ve Coccobacilli possibly Pseudomonas spp. are able to survive in this medium and deteriorate the molasses. Therefore molasses preservation requires specific solutions which can stop deterioration and maintain total reducing sugar (TRS) value in molasses to produce alcohol. Therefore, two groups of proteolytic enzymes were developed which prevents the deterioration of molasses by preventing the microbial growth at 20ppm but also preserve the 3 – 5% of TRS content during storage of molasses up to six months or till application continued.

Keywords

Proteolytic Enzymes; Lactobacillus; Fermentation; Total Reducing Sugar.

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