title: Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash.
abstract: The combined effects of lactic acid and acetic acid on ethanol production by S. cerevisiae in corn mash, as influenced by temperature, were examined. Duplicate full factorial experiments (three lactic acid concentrations x three acetic acid concentrations) were performed to evaluate the interaction between lactic and acetic acids on the ethanol production of yeast at each of the three temperatures, 30, 34, and 37 degrees C. Corn mash at 30% dry solids adjusted to pH 4 after lactic and acetic acid addition was used as the substrate. Ethanol production rates and final ethanol concentrations decreased (P<0.001) progressively as the concentration of combined lactic and acetic acids in the corn mash increased and the temperature was raised from 30 to 37 degrees C. At 30 degrees C, essentially no ethanol was produced after 96 h when 0.5% w/v acetic acid was present in the mash (with 0.5, 2, and 4% w/v lactic acid). At 34 and 37 degrees C, the final concentrations of ethanol produced by the yeast were noticeably reduced by the presence of 0.3% w/v acetic acid and >or=2% w/v lactic acid. It can be concluded that, as in previous studies with defined media, lactic acid and acetic acid act synergistically to reduce ethanol production by yeast in corn mash. In addition, the inhibitory effects of combined lactic and acetic acid in corn mash were more apparent at elevated temperatures.
authors.affiliation: Alltech Biotechnology Center, 3031 Catnip Hill Pike, Nicholasville, KY 40356, USA. tgraves@alltech.com
authors.forename: Tara
authors.initials: T
authors.lastname: Graves
authors.forename: Neelakantam V
authors.initials: NV
authors.lastname: Narendranath
authors.forename: Karl
authors.initials: K
authors.lastname: Dawson
authors.forename: Ronan
authors.initials: R
authors.lastname: Power
mesh_terms: D019342:Acetic Acid / Q000378:metabolism*; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013696:Temperature; D003313:Zea mays / Q000378:metabolism
chemical_list: D019344:Lactic Acid; D000431:Ethanol; D019342:Acetic Acid