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Kinetics of Production and Consumption of Organic Acids During Alcoholic Fermentation by Saccharomyces cerevisae

Ramon-Portugal, Felipe and Seiller, I and Taillandier, Patricia and Favarel, Jean-Luc and Nepveu, Françoise and Strehaiano, Pierre Kinetics of Production and Consumption of Organic Acids During Alcoholic Fermentation by Saccharomyces cerevisae. (1999) Food Technology and Biotechnology, 37 (4). 235-240. ISSN 1330-9862

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Abstract

This paper presents a study dealing with the production and consumption kinetics of the main organic acids during alcoholic fermentation carried out by a Saccharomyces cerevisiae strain normally used for winemaking. The experiments were carried out using a synthetic medium in which the initial malic acid concentration and the initial pH value were the parameters studied. The kinetics of malic acid consumption and of some organic acids production was then quantified. The results show that a decrease in pH value favors malic acid consumption, while an increase of the initial malic acid concentration increases the consumed amount. The specific malic acid consumption rate shows that its assimilation was 1nicrobial growth independent, while the other organic acids specific production rates show that their excretion was strongly associated with the microbial growth. The pH evolution during the fermentation was followed and partially explained by the evolution of the global organic acid production.

Item Type:Article
HAL Id:hal-02143223
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UPS (FRANCE)
Laboratory name:
Funders:
ONIVINS
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Deposited By: Michel Aressy
Deposited On:26 Feb 2019 10:41

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