EFFECT OF SUPPLEMENTATION OF MALTED COWPEA (VIGNAUNGUICULATA L.) FLOUR IN THE ENHANCEMENT OF YEAST CELL 'VIABILITY AND ETHANOL PRODUCTION IN VHG FERMENTATIONP.PRADEEP AND O. V. S. REDDYAbstract Production of high ethanol concentration by using very high gravity fermentation technology eliminates the expensive steps in the conventional ethanol fermentation process and saves time. In the 111VS0111 study, a final ethanol concentration was enhanced to 15`', (v/v) within 48 h by adding malted cow pea kl;sna unsurculata 1_,.) flour (2-rov /v) to a simple medium with very high concentration of 300 g/I., of glucose. The supplementation has simultaneously led to an increase in the rate and extent of growth of Sacchanimuces bat/anus resulted in higher productivity r-2 g/L/h). Physical and chemical factors of malted cowpca m:Iv help to reduce the 4.. )smotic stress, and aid in complete fermentation towards achieving enhanced ethanol yield.
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