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Safdistil™ Plus

The solution for industrial ethanol production on beet substrates

Safdistil™ Plus is our hybrid yeast specifically selected for beet substrates whether it be molasses, high and low purity syrups, or juices Our Safdistil™ Plus yeast strain is exceptionally tolerant to inhibitors contained in beet substrates organic acids, osmotic pressure, and other inhibitor molecules It also displays a strong resistance to high temperatures, high alcohol titers and superior fermentation kinetics.


Our Safdistil™ Plus strain allows our partners to improve their ethanol production yields and to lower contamination concentrations during fermentation.

Coupled with our continuous improvement approach we help
industrial ethanol producers to reach optimum ethanol yields on beet substrates.

Meeting the needs of our partners

Reaching a higher productivity with a dedicated yeast for beet substrates

On beet substrates, Safdistil™ Plus displays a higher productivity when compared to other yeast strains. In the beet ethanol production process, competition between yeast and bacterial is fierce. Through faster ethanol fermentation, this strain allows us to decrease the inhibitory bacterial contamination and thus to increase yields

Saving energy through
higher ethanol titers

Our Safdistil™ Plus strain has been selected for its tolerance to high concentrations of ethanol in Very High Gravity fermentations, when the sugar level allows it.

This unparalleled tolerance enables our partners to obtain higher ethanol titers thus saving
energy during the overall fermentation process.

Reducing process toxicity
thanks to the strain’s

As a result of its resistance to high concentrations of ethanol, this strain has a superior resistance to high temperatures.

This allows a reduction of the process toxicity, consequence of high concentrations coupled with higher temperatures.

About Safdistil™ Plus

Available in 10kg box and 25m3 refrigerated tank

Dry format: 24 months from production date under recommended storage conditions

Cream format: 28 days when stored under recommended storage conditions

Dry format: initial yeast density in fermentation vessel of 5 – 10 million viable cells per milliliter