This study is to investigate the factors influencing the alcohol production by Kluyveromyces fragilis using the juice of Jerusalem Artichoke tubers.
The cell growth rate and ethanol production rate were stimulated by aeration and by the addition of unsaturated fatty acids and the cell mass production and the ethanol production were substantially improved.
It was found that oxygen and unsaturated fatty acids added played a decisive role on the increase of alcohol tolerance of yeast.