MadSci Network: Biochemistry

Re: Why molasses media is pasteurized for fermentation and not sterilized?

Date: Wed Nov 14 09:40:11 2012
Posted By: Robert LaBudde, President
Area of science: Biochemistry
ID: 1350918196.Bc

Fermentation of molasses usually has the object of producing glycerol or alcohol.

Fermentation can be done on 1) unpasteurized, 2) pasteurized or 3) sterilized molasses.

Use of unpasteurized molasses is denigrated because of food safety issues.

Sterilized molasses eliminates thermoresistant bacterial spores in addition to vegetative bacteria and fungi spores.

Pasteurization eliminates vegetative bacteria and spores of Bacillus and fungi. Typical conditions are 100 C for 45 minutes, which is quite harsh.

Generally pasteurization or sterilization will reduce yield of the end product due to chemical effects on the sugars involved. So the minimum heat application consistent with food safety and finished product purity and yield is optimum.

This is generally why pasteurization if the preferred treatment.

Current Queue | Current Queue for Biochemistry | Biochemistry archives

Try the links in the MadSci Library for more information on Biochemistry.

MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci

MadSci Network,
© 1995-2006. All rights reserved.