Inhibition of beet molasses alcoholic fermentation by lactobacilli

  title={Inhibition of beet molasses alcoholic fermentation by lactobacilli},
  author={Jean J Essia Ngang and François L{\'e}tourneau and E. Wolniewicz and Pilar Villa},
  journal={Applied Microbiology and Biotechnology},
Alcohol production rate decreases as the concentration of bacterial contaminants increases. In complex medium, such as beet molasses, an alternative mechanism can be used by homofermentative lactic bacteria (Lactobacillus casei). Lactic acid and associated products, especially acetic acid, are liberated into the medium. The inhibition induced by these metabolites was reinforced by the presence of viable lactobacilli.