Applied Microbiology and Biotechnology

, Volume 31, Issue 2, pp 125–128 | Cite as

Alcoholic fermentation of beet molasses: effects of lactic acid on yeast fermentation parameters

  • J. J. Essia Ngang
  • F. Letourneau
  • P. Villa
Biotechnology

Summary

Industrial beet molasses worts for alcoholic fermentation are also good substrates for the growth of some bacteria, especially lactic acid bacteria. Among microbial metabolites, lactic acid is a major component. This inhibitor of alcoholic fermentation affects the specific growth rate of yeast and the specific rate of alcohol production in different ways depending on the osmotic pressure of the worts; yeast growth is the most altered parameter. The use of a large inoculum of yeast leads to a decrease in the observed inhibition phenomena.

Keywords

Alcohol Fermentation Lactic Acid Lactic Acid Bacterium Specific Growth 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Symbols

μ

specific growth rate (h-1)

v

specific rate of alcohol production (h-1)

X0

initial yeast concentration (cells/ml)

X

yeast concentration (cells/ml)

r (subscript)

reference test

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Copyright information

© Springer-Verlag 1989

Authors and Affiliations

  • J. J. Essia Ngang
    • 1
  • F. Letourneau
    • 1
  • P. Villa
    • 1
  1. 1.Laboratoire de Chimie Organique et CinétiqueU.F.R. des Sciences Fondamentales et AppliquéesAmiensFrance

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