The ability of the selected strains to produce ethanol was determined
by inoculating 5.0 ml of the yeast suspension separately into
two 500 ml Erlenmeyer flasks containing 100 ml of the fermentation
medium supplemented with 10% (
W
/V) glucose. One flask was
incubated at 30
oC while the other was at 37
oC for 48 h,
respectively.
The percentage ethanol by volume was determined from the
table correlating percentage volume of ethanol with specific gravity
at 20
oC according to the methods of A.O.A.C (1990).