|MadSci Network: Biochemistry|
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.
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