Influence Of Hydrogen-Peroxide On Ethanol Fermentation By Pressed Yeast - (Preliminary-Results)

Abstract

The influence of hydrogen peroxide on ethanol fermentation was studied varying the hydrogen peroxide concentration from 0.2 to 23.0 g/L. The yeast inhibition was strongly affected by the pressed yeast lot used as inoculum, Probably due to the variation of the catalase activity of the pressed yeast. The hydrogen peroxide did not improve the yeast performance even when present in small concentrations (0.2 and 0.4 g/L).