Influence of Sodium Bisulfite on Alcoholic Fermentation from High Gravity Sucrose by Saccharomyces cerevisiae GJ2008

doi:10.3969/j.issn.1673-1689.2019.12.019

Home > Archive>Volume 38, Issue 12, 2019 >129-136. DOI:10.3969/j.issn.1673-1689.2019.12.019

Influence of Sodium Bisulfite on Alcoholic Fermentation from High Gravity Sucrose by Saccharomyces cerevisiae  GJ2008
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                        10.3969/j.issn.1673-1689.2019.12.019
                    
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To explore the impact of sodium bisulfite on alcoholic fermentation by Saccharomyces cerevisiae / GJ2008 for acquiring basic information for alcoholic production from high gravity sugarcane molasses. Alcoholic fermentation was carried out by GJ2008 in YPS broth supplemented with sodium bisulfite of 0.00，0.14，0.49，1.14，1.63 g/L，respectively and with an initial yeast number of 5.15×107 cells/mL. Area under the curve（AUC）and other method was adopted to analyze the process of alcohol fermentation. The results showed that sodium bisulfite inhibited the vitality of yeast cell and slowed down the rate of sugar uptake with reduced the ethanol productivity. The higher concentration of sodium bisulfite was，the greater influence was. Compared to the control sample（no sodium bisulfite added），the total sugar uptake rate of the maximum decreased by 53.49%，fermentation time extended by 37.50% and ethanol productivity reduced by 33.86% when the concentration of sodium bisulfite increased up to about 1.63 g/L. The results also showed that glucose utilization was inhibited to a larger extent than fructose by sodium bisulfite，whose inhibition extent to sugars was gradually enhanced with the increase of the concentration of sodium bisulfite.

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YANG Lifeng, WU Shihua, ZHAO Dongling, ZHAN Jian, HUANG Cuiji. Influence of Sodium Bisulfite on Alcoholic Fermentation from High Gravity Sucrose by Saccharomyces cerevisiae GJ2008[J]. Journal of Food Science and Biotechnology,2019,38(12):129-136.
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Online: April 07,2020

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