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Alcohol Production from Raisin Extracts: Volatile By products
Author(s) -
KANA K.,
KANELLAKI M.,
KOUINIS J.,
KOUTINAS A.A.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07826.x
Subject(s) - acetaldehyde , chemistry , fermentation , zymomonas mobilis , methanol , sugar , food science , alcohol , ethanol fermentation , bacteria , butanol , ethanol , organic chemistry , ethanol fuel , biology , genetics
The formation of methanol, acetaldehyde, 2‐methyl‐butanol‐I and 3‐methyl‐butanol‐1 in Zytnomonas mobilis alcoholic fermentation of raisin extracts, in comparison with Sacharomyces cerevisiae , was studied. Z. mobilis fermentations gave lower acidities and about 30% less of the volatile compounds than S. cerevisiae. Thus, acidity and volatiles should not be a problem in industrial fermentations with Z. mobilis. The effect of pH, initial cell concentration (ICC) and initial sugar content (ISC) were also investigated. Z. mobilis produced the lowest concentration of volatiles at DH 3.5, ISC 150 d/L and ICC 40 g/L. An increase of ISC leads to a reduction of volatiles per g EtOH. Bacteria form 2‐methyl‐bulanol‐1 and 3‐methyl‐butanol‐1 in the raisin extract fermentation medium, as do S. cerevisiae.