Effect of various activators on the course of alcoholic fermentation

Kotarska, Katarzyna; Czupryński, B.; Kłosowski, Grzegorz

doi:10.1016/j.jfoodeng.2005.08.041

Cited by 30 publications

(29 citation statements)

References 5 publications

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“…Elevated levels of aldehyde concentration were also reported for the media supplemented with magnesium sulfate (2.0 g dm -3 of rye mash) in the studies by Kotarska et al 13 . A high concentration of acetaldehyde in the fermentation media with additional magnesium ions can result from increased activity of pyruvate decarboxylase, which uses Mg 2+ as a cofactor 28 .…”

Section: The Infl Uence Of Supplementation Of Hg Fermentation Media Osupporting

confidence: 53%

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Mikulski

Rolbiecka

Kłosowski

2017

Polish Journal of Chemical Technology

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Aim of the study was to evaluate the effect of supplementation of high gravity media with mineral compounds and myo-inositol, at concentration which would be obtained as a result of degradation of phytates present in raw material during alcoholic fermentation. The process of alcoholic fermentation was conducted under laboratory conditions in a 72 h system at 37 o C with the use of S. cerevisiae D-2 strain. Calcium chloride proved to be the most effective of all supplements tested. Final ethanol concentration increased by 1.2% v v -1 and the yield of process increased by ca. 7 dm -3 ethanol 100 kg -1 of starch in comparison with control. Selective supplementation with KH 2 PO 4 , ZnSO 4 and MgSO 4 also increased the ethanol concentration, but the effect was accompanied by a deterioration in composition of volatile products. The hydrolysis of phytate complexes with microbial phytases can be an alternative solution to supplementation of HG mashes presented in this work.

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Section: The Infl Uence Of Supplementation Of Hg Fermentation Media Osupporting

confidence: 53%

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Mikulski

Rolbiecka

Kłosowski

2017

Polish Journal of Chemical Technology

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“…In the experiments, a commercial preparation of dried distillers yeast strain As-4 was used. These yeasts are characterised by resistance to the high temperature of fermentation (38-39°C) and osmotic pressure, indicating fermentation activity at a concentration of ethanol in the mash up to 12% (Czupryński & Kłosowski 1994;Kłosowski et al 2006). Sweet mash preparation.…”

Section: Ryementioning

confidence: 99%

“…The mechanism of the individual by-products formation is a very complex process, which is affected by many factors, including the quality and type of the processed raw material, method of the sweet mashes preparation, density and pH of mashes, yeast strains, inoculum and mineral medium, the presence of microbiological contamination as well as the temperature of the fermentation (Kłosowski & Czupryński 1994;Kotarska et al 2006).…”

mentioning

confidence: 99%

Agricultural distillates from Polish varieties of rye

Pietruszka¹,

Szopa²

2014

Czech J. Food Sci.

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We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research included the analysis of mashes prepared from the following rye cultivars: Dańkowskie Złote, Dańkowskie Diament, Amilo, and Amber. It has been shown that the use of the cv. Dańkowskie Diament rye had a significant effect on the concentration of acetaldehyde in the distillate obtained. Its content in this distillate was 2.5-fold higher than in the spirit obtained from rye cv. Amilo. It is also worth mentioning that in the distillate made from horyńrye cv. Amilo the lowest concentration of higher alcohols was observed.

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“…The most important nutrient is assimilable nitrogen which is crucial for cell multiplication and enzyme synthesis 1 . Other nutrients essential for fast yeast metabolism are vitamins (biotin, thiamine, panthoteic acid) 2 , fatty acids 3 and minerals…”

Section: Introductionmentioning

confidence: 99%

Utilization of spent brewer’s yeast for supplementation of distillery corn mashes

Pietrzak

Kawa-Rygielska

2013

Polish Journal of Chemical Technology

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The aim of the study was to use spent brewer's yeast biomass (SBY) as a nutrient adjunct of distillery type corn mashes to improve the process of ethanol fermentation by yeast Saccharomyces cerevisiae. There were prepared corn mashes with raw material loading at 20% ww. with SBY addition at solids loadings of 0 (control); 0.1; 0.5; 0.7; 1.0; 3.0 and 5.0% ww. The obtained mashes were inoculated with yeast and subjected to batch fermentation for 72 h. It was observed that supplementation of corn mashes with SBY improved the process of fermentation. The consumption of sugars and production of ethanol by yeast in supplemented mashes was accelerated and the overall ethanol yield was improved by 6.5 to 11% depending on the amount of added SBY. It was also observed that the fermentation could be shortened by 24 h in mashes enriched with SBY.

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Effect of various activators on the course of alcoholic fermentation

Cited by 30 publications

References 5 publications

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Agricultural distillates from Polish varieties of rye

Utilization of spent brewer’s yeast for supplementation of distillery corn mashes

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