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THE EFFECT OF HYDROGEN PEROXIDE ON YEAST GROWTH AND FERMENTATION
Author(s) -
BROWN J. B.,
WIKOFF H. L.
Publication year - 1927
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1927.tb07022.x
Subject(s) - aeration , yeast , hydrogen peroxide , fermentation , biology , ammonium , ammonia , food science , yeast extract , biochemistry , chemistry , organic chemistry , ecology
Summary.1 Hydrogen peroxide, when added in the form of superoxol to an aerated yeast molasses mash, is very toxic to the yeast, greatly inhibiting or entirely stopping yeast growth, fermentation and inversion. 2 The yeast yield without aeration in a mash of this kind is greatly diminished, while the other changes are only shghtly inhibited, the total loss of solids bekg appreciably greater than with aeration. 3 If the pH change in such an aerated mash is allowed to progress normally, a marked fall from 7.0 to 2.0 is observed, apparently due to the formation of organic acids, and to removal of ammonia from the ammonium salts.