BACTERIAL AND YEAST BY-PRODUCTS FORMATION IN ETHANOL FERMENTATION OF GLUCOSE MEDIUM AND RYE MASHES
 
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Pol. J. Food Nutr. Sci. 2000;50(4):49–51
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ABSTRACT
Zymomonas mobilis - bacterium producing ethanol and Saccharomyces cerevisiae yeast were compared for their fusels and other by-products biosynthesis during classical ethanol fermentation and when immobilized in agar gel. Glucose medium as well as classical and extruded rye mash were used. The most intensive production of fusels took place in the first 12 h of fermentation. When the microorganisms were immobilized in Ca-alginate, they produced more higher alcohols then during classical fermentation. The amount of by-products produced on glucose medium was higher than that produced on rye medium. Spirits prepared from yeast fermentation contained 7 times more by-products than those made from bacteria fermentation.
ISSN:1230-0322