Effect of nitrite on alcoholic fermentation carried out with Saccharomyces cerevisiae

Abstract

The effect of nitrite up to 80 ppm on alcoholic fermentation was studied with baker's yeast (Saccharomyces cerevisiae). There was an increase in fermentation time but not effect on ethanol yield. With the addition of 60 and 80 ppm NO2- there was a reduction on cell viabilitty and budding with correspondent increase on trehalose and glycogen accumulation. Increasing nitrite concentration resulted in increase on n-propilic alcohol level and a reduction on isobutilic and isoamilic alcohols content.