Abstract
Industrial beet molasses worts for alcoholic fermentation are also good substrates for the growth of some bacteria, especially lactic acid bacteria. Among microbial metabolites, lactic acid is a major component. This inhibitor of alcoholic fermentation affects the specific growth rate of yeast and the specific rate of alcohol production in different ways depending on the osmotic pressure of the worts; yeast growth is the most altered parameter. The use of a large inoculum of yeast leads to a decrease in the observed inhibition phenomena.
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