The influence of volatile acids on kinetics of growth and technological characteristics of Saccharomyces cerevisiae
1988
Pejin, D. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Razmovski, R. | Popov, S.
In the present work it was studied the effect of 3 different concentrations of acetic acid on the parameters of growth (generation time and specific rate of growth) of Saccharomyces cerevissiae. Concentrations of acetic acid were those usually found in molasses, which are the main raw material in the yeast production. The results showed that acetic acid at all concentration employed, decreased the multiplication rate of the microorganism, i. e., it prolonged its generation time. The presence of acetic acid had a decreasing effect on fermentation capacity of Saccharomyces cerevisiae. The conclusion has been derived on the basis of the results obtained in fermentation of the molasses media containing acetic acid at 3 concentration of acetic acid caused a decrease in the alcohol yield per substrate (sugar) unit. Apart from this, it was studied the effect of butyric acid on growth of Saccharomyces cerevisiae. It was found that this acid had a similar negative effect on growth of Saccharomyces cerevisiae, occuring at much lower concentration if compared to those of acetic acid. Besides, it affected the alcohol yield. A general conclusion could be that volatile acids (at concentration found in molasses have a negative effect on both the growth parameters and technological characteristics of Saccharomyces cerevisiae.
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