Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation: Study of Their Buffering Capacity

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• 作者：Marí ; a Jesú ; s Torija ; Gemma Beltran ; Maite Novo ; Montse Poblet ; Nicolas Roz&egrave ; s ; Albert Mas ; and José ; Manuel Guillamó ; n
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：February 12, 2003
• 年：2003
• 卷：51
• 期：4
• 页码：916 - 922
• 全文大小：114K
• 年卷期：v.51,no.4(February 12, 2003)
• ISSN：1520-5118

文摘

The effect of tartaric acid and other organic acids on alcoholic fermentation was studied. Organicacids in media with high sugar concentrations and ammonium as the sole nitrogen source had anenormous impact on Saccharomyces cerevisiae metabolism during alcoholic fermentation. The maineffect on yeast metabolism was the quick acidification of the media in the absence of organic acids.All of the organic acids used in this study (tartaric, malic, citric, and succinic acids) showed a bufferingcapacity, but not all of the acids had the same one. However, the results suggested that bufferingshould not be considered the only effect of organic acids on yeast metabolism. Nitrogen source alsohad a great influence on media pH. Ammonium consumption by yeasts produced a greater acidificationof the media than when amino acids were used.Keywords: Tartaric acid; Saccharomyces cerevisiae; ammonium; amino acids; pH