Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation

I. S. Chang, Byung Hong Kim, Pyong Kyun Shin

Research output: Contribution to journalArticle

50 Citations (Scopus)

Abstract

Lactic acid bacteria isolated from an industrial-scale ethanol fermentation process were used to evaluate sulfite as a bacterial- contamination control agent in a cell-recycled continuous ethanol fermentation process. The viabilities of bacteria were decreased by sulfite at concentrations of 100 to 400 mg liter-1, while sulfite at the same concentrations did nut change the viability of the Saccharomyces cerevisiae strain used in this process. Sulfite was effective only in the presence of oxygen. Bacteria showed differences in their susceptibilities to sulfite. Facultatively heterofermentative Lactobacillus casei 4-3 was more susceptible than was obligatory heterofermentative Lactobacillus fermentum 7-1. The former showed higher enzyme activities involved in the production and consumption of hydrogen peroxide than did the latter. The viability of L. fermentum 7-1 could be selectively controlled by hydrogen peroxide at concentrations of 1 to 10 mM. Based on these findings, it is hypothesized that the sulfur trioxide radical anions formed by peroxidase in the presence of hydrogen peroxide are responsible for the control of contaminating bacteria. Sulfite did not kill the yeast strain, which has catalase to degrade hydrogen peroxide. A cell-recycled continuous ethanol fermentation process was run successfully with sulfite treatments.

Original languageEnglish
Pages (from-to)1-6
Number of pages6
JournalApplied and Environmental Microbiology
Volume63
Issue number1
Publication statusPublished - Jan 1997
Externally publishedYes

Fingerprint

ethanol fermentation
Sulfites
bacterial contamination
sulfites
sulfite
hydrogen peroxide
Hydrogen Peroxide
Fermentation
fermentation
ethanol
Ethanol
Lactobacillus fermentum
continuous fermentation
viability
bacterium
Bacteria
bacteria
Microbial Viability
Lactobacillus casei
Nuts

ASJC Scopus subject areas

  • Environmental Science(all)
  • Biotechnology
  • Microbiology

Cite this

Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation. / Chang, I. S.; Kim, Byung Hong; Shin, Pyong Kyun.

In: Applied and Environmental Microbiology, Vol. 63, No. 1, 01.1997, p. 1-6.

Research output: Contribution to journalArticle

Chang, I. S. ; Kim, Byung Hong ; Shin, Pyong Kyun. / Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation. In: Applied and Environmental Microbiology. 1997 ; Vol. 63, No. 1. pp. 1-6.
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