Molasses quality for baker’s yeast production as influenced by its microbiological contamination and chemical composition

This paper deals with the microbiological and chemical composition of molasses from five sugar factories over a period of three years. In total 77 samples of molasses were analyzed for content of biotin, total nitrogen, sucrose, dry substance and number of mesophiles and Leuconostoc sp. Linear regression equations were calculated for the dependence of sucrose content from fermentable sugars content, biotin content from total nitrogen content, purity from biotin content, total nitrogen content from purity and leuconostoc from total number of mesophiles. A significant dependence was found for sucrose content from fermentable sugars content, biotin content from total nitrogen content, purity from biotin content. The equations are reliable for prediction and evaluation fo the quality of molasses for baker’s yeast production.