|MadSci Network: Biochemistry|
In a text I had read on industrial alcohol production by fermentation using molasses media it had been mentioned that the media is to be pasteurized.Why is it that sterilization has not been recommended? Is there any problem associated with sterilization of molasses or is it that pasteurization has anything specific to do with alcohol production protocol?Is there any particular advantage for sterilization over pasteurization?
Re: Why molasses media is pasteurized for fermentation and not sterilized?
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