Abstract
The effects of propionic acid on ethanol and glycerol production by Saccharomyces cerevisiae in cassava mash were examined along with the influence of pH (4.0, 5.0, and 6.0) and of dissolved solids content (22%, 25%, and 27%). Inhibition by propionic acid increased as solids content increased and medium pH declined. Complete inhibition of ethanol fermentation was observed in mashes at pH 4.0 (60 mM propionic acid for 22% solids and 45 mM for 25% and 27%). Glycerol production linearly decreased with increased undissociated propionic acid concentration in all mashes at all pH levels, which partly contributed to increased final ethanol production when propionic acid concentration in mashes was low (≤30 mM).
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Acknowledgments
This research was financially supported by the National High Technology Research and Development Program of China (863 Program, no. 2008AA10Z338). We are thankful for this financial support.
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Zhang, CM., Jiang, L., Mao, ZG. et al. Effects of Propionic Acid and pH on Ethanol Fermentation by Saccharomyces cerevisiae in Cassava Mash. Appl Biochem Biotechnol 165, 883–891 (2011). https://doi.org/10.1007/s12010-011-9305-0
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DOI: https://doi.org/10.1007/s12010-011-9305-0