Evaluation of bacterial contamination in a fed-batch alcoholic fermentation process

✍ Scribed by P. Oliva-Neto; F. Yokoya

• Book ID: 104723845
• Publisher: Springer
• Year: 1994
• Tongue: English
• Weight: 314 KB
• Volume: 10
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00327963

✦ Synopsis

Alcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered with yeast bud formation and viability and above 6.0 g/l it decreased alcoholic efficiency.