nutrients (amino acids and vitamins). Some palm saps contain a low content of sugar due to
differences in species or in plant physiology. Here we condensed palm sap with a low
content of sugar using flat membrane filtration, then fermented the condensed palm sap at
high temperature using the thermotolerant, high ethanol-producing yeast, Kluyveromyces
marxianus. Ethanol production under non-optimum conditions was evaluated. Furthermore …