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Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash
K C Thomas1, S H Hynes, W M Ingledew
1Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Canada.
Aims:
The aim of this study was to evaluate interactions between Saccharomyces cerevisiae and selected strains of lactobacilli regarding cell viabilities, and production of organic acids and ethanol during fermentation.
Methods And Results:
Corn mashes were inoculated with yeasts and selected strains of lactobacilli, and fermented in batch or semi-continuous (cascade) mode. Ethanolic fermentation rates and viabilities of yeast were not affected by lactobacilli unless the mash was pre-cultured with lactobacilli. Then, yeast growth was inhibited and the production of ethanol was reduced by as much as 22%.
Conclusion:
Yeasts inhibited the multiplication of lactobacilli and this resulted in reduced production of acetic and lactic acids. The self-regulating nature of the cascade system allowed the yeast to recover, even when the lactobacilli had a head start, and reduced the size of the population of the contaminating Lactobacillus to a level which had an insignificant effect on fermentation rate or ethanol yield.
Significance And Impact Of The Study:
Contamination during fermentation is normally taken care of by the large yeast inoculum, although yeast growth and fermentation rates could be adversely affected by the presence of high numbers of lactobacilli in incoming mash or in transfer lines.