COMPOSITION OF THE DISTILLATES FROM THE SOLID-STATE FERMENTATION OF APPLE POMACE BY DIFFERENT YEASTS

Distillates from solid state fermentation of apple pomace by Saccharom yces cerevisiae, Candida utilis and Torula utilis showed variations in the chemical characteristics. All the distillates had higher methanol content, similar butyl alcohol, direct refractometer reading and alde hyde contents. Saccharomyces fermented distillate was characterised by highest ethanol and ester contents, Torula for higher propyl alcohol, Candida for highest amyl alcohol, volatile acidity and lowest pH. All distillates were suitable as an industrial solvent. Amongst the disti llates, Saccharamyces fermented apple pomace had more desirable charac teristics than other yeasts and has potential for conversion into pota ble alcohol. Economic considerations showed that the production of eth anol distillates concomitantly with animal feed production from apple pomace by solid state fermentation is feasible.