Stimulation of lactobacilli during alcoholic fermentation : action of sucrose hydrolysis by yeast

Behaviour of lactic acid bacteria especially their stimulation in mixed culture with yeast was studied. In alcoholic fermentation of molasses worts, bacterial growth was stimulated as the yeast inoculum size increase. The consumption of monosaccharides (glucose and fructose) liberated during hydroly...

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Bibliographic Details
Published in:Biotechnology letters 1992-08, Vol.14 (8), p.741-746
Main Authors: ESSIA NGANG, J. J, WOLNIEWICZ, E, LETOURNEAU, F, VILLA, P
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
Fundamental and applied biological sciences. Psychology
Lactobacillus casei
Methods. Procedures. Technologies
Saccharomyces cerevisiae
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Summary:Behaviour of lactic acid bacteria especially their stimulation in mixed culture with yeast was studied. In alcoholic fermentation of molasses worts, bacterial growth was stimulated as the yeast inoculum size increase. The consumption of monosaccharides (glucose and fructose) liberated during hydrolysis of sucrose by yeast is proposed as a major factor accounting for this phenomenon.
ISSN:0141-5492
1573-6776
DOI:10.1007/bf01021654