Molasses for Fermentation

Molasses is the remaining by-product of sugar extracted from the sugarcane juice residue at the sugarcane press in the sugar industry through heating, neutralization, precipitation, filtration, concentration, crystallization and other processes. Use of molasses for fermentation: The use of carbon sources mainly for microbial fermentation media (as a cheap carbon source for microbial culture) instead of sucrose, thus reducing fermentation costs. Reagent grade molasses is more likely to yield results in the experimental study of microorganisms. Because it contains large amounts of various types of fructose that are easier for microbes to use. Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.