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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Molasses fermentation converts sucrose-rich molasses into ethanol and organic acids via yeast and lactic acid bacteria.
Origin: West African peoples (Traditional) — West Africa
See full technique reference →During fermentation, Saccharomyces cerevisiae hydrolyzes sucrose into glucose and fructose, which are then metabolized to ethanol and CO₂. Lactic acid bacteria such as Lactobacillus plantarum further reduce the pH by producing lactic acid, stabilizing the product and influencing flavor.
Primary Reaction
Ethanol fermentation of sucrose to ethanol and CO₂, accompanied by lactic acid production
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Key Variables