What sort of carbohydrates will yeast ferment better and why?
im doing an experiment on alcoholic fermentation with yeast and i need to know how to do the experiment and with what sort of equipment. help is urgently needed!!
Answers:
I don't know much about the subject, but i do know this, that "TOKAY" is the best yeast you can use, it has a better tolerant to the alcohol that's produced, as you are aware, its the alcohol that kills the yeast eventually, personally i would use demijohns for my experiments, buts that's only my thoughts, good luck to you.
As the previous answerer stated there are better strains of yeast to use but I believe your question was about which sugar to use.
Simple sugars are always better. Corn sugar is good for brewing. I believe glucose would work well also.
Complex/highly refined sugars such as sucrose (table sugar) are not good. They are too complex for the yeast to metabolize and will lead to incomplete fermentation.
If you are in a school, you will probably have access to glucose/fructose/sucrose/lacto. and starch.
Yeast does not ferment lactose, it is quite happy to ferment the other common mono & disaccharides. it seems to ferment the monosaccharides a little faster than the disaccharides.
In a school situation you would not attempt to ferment polysaccharides.
First the prerequisites of alcoholic fermentation by yeast:
1
A good yeast inoculum: Saccharomyces cerevisiae, the common brewing yeast; in active form; if bought as freeze-dryed powder, should first be activated in a small volume of sugar solution.
2
Clean water: not too cold, not too warm. Room temperature is O.K.
3
Carbohydrates for fermentation to produce ethanol: glucose is best alternative to start the fermentation because it is the first molecule in glycolysis pathway which is the anaerobic metabolic route to produce ethanol (1 glucose -> 2 ethanol + 2CO2).
4
Other nutrients to keep the yeast alive: melasses, fruit juices e.t.c. which also give a certain amount of fermentable sugars.
Barley, rice, sugar cane and other starch-containing raw materials are used as a source of cheap fermentable sugars in brewing industry but their starch molecules shall first be disintegrated enzymatically into glucose molecules by amylases, served by malt.
If you only would like to produce a small amount of ethanol in your small experience, I think that glucose (or sucrose, which is a combination of glucose and fructose molecules and hydrolyses into glucose and fructose in water) is the best alternative. Obs! Keep air out of the vessel, otherwise you catch much more yeast and no ethanol!
Do you know how to use bunson burners?
What is the nearest galaxy to our own and how far away is it?
What I want to know is how can adding two negative numbers together equal a positive? Idiot's guide please!
If we're a speck on our planet,our galaxy's a speck on the universe, how far on does it go?
How do you calculate averages?
What do you suppose would happen if everyone on Earth screamed at exactly the same time?
Do you know something else about the ORION CONSTELLATION ?
What is the current situation in Happisburgh?
Answers:
I don't know much about the subject, but i do know this, that "TOKAY" is the best yeast you can use, it has a better tolerant to the alcohol that's produced, as you are aware, its the alcohol that kills the yeast eventually, personally i would use demijohns for my experiments, buts that's only my thoughts, good luck to you.
As the previous answerer stated there are better strains of yeast to use but I believe your question was about which sugar to use.
Simple sugars are always better. Corn sugar is good for brewing. I believe glucose would work well also.
Complex/highly refined sugars such as sucrose (table sugar) are not good. They are too complex for the yeast to metabolize and will lead to incomplete fermentation.
If you are in a school, you will probably have access to glucose/fructose/sucrose/lacto. and starch.
Yeast does not ferment lactose, it is quite happy to ferment the other common mono & disaccharides. it seems to ferment the monosaccharides a little faster than the disaccharides.
In a school situation you would not attempt to ferment polysaccharides.
First the prerequisites of alcoholic fermentation by yeast:
1
A good yeast inoculum: Saccharomyces cerevisiae, the common brewing yeast; in active form; if bought as freeze-dryed powder, should first be activated in a small volume of sugar solution.
2
Clean water: not too cold, not too warm. Room temperature is O.K.
3
Carbohydrates for fermentation to produce ethanol: glucose is best alternative to start the fermentation because it is the first molecule in glycolysis pathway which is the anaerobic metabolic route to produce ethanol (1 glucose -> 2 ethanol + 2CO2).
4
Other nutrients to keep the yeast alive: melasses, fruit juices e.t.c. which also give a certain amount of fermentable sugars.
Barley, rice, sugar cane and other starch-containing raw materials are used as a source of cheap fermentable sugars in brewing industry but their starch molecules shall first be disintegrated enzymatically into glucose molecules by amylases, served by malt.
If you only would like to produce a small amount of ethanol in your small experience, I think that glucose (or sucrose, which is a combination of glucose and fructose molecules and hydrolyses into glucose and fructose in water) is the best alternative. Obs! Keep air out of the vessel, otherwise you catch much more yeast and no ethanol!
The answers post by the user, for information only, UKQnA.com does not guarantee the right.