Hydrogen sulphide production during cider fermentation is moderated by pre-fermentation methionine addition

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the e...

Fermentation of Apple Juice to Cider

Hydrogen sulphide production by bacteria.

Hydrogen sulphide production by growing cultures and non-multiplying suspensions was compared and the factors influencing the sensitivity of the tests were investigated. Cysteine hydrochloride (0.01 yo) was added to Lemco broth to provide a medium with a standard source of sulphur. H,S was detected with lead acetate papers more readily than by lead acetate agar. Suspensions were tested with cys...

Bio-Hydrogen Production from Cheese Whey by Dark Fermentation

This paper focuses on the production of bio-hydrogen by dark fermentation of de-proteinized (by membrane ultra-filtration) cheese whey, an abundant waste stream of the food industry. This waste stream contains mainly lactose, which was also used as reference substrate in bio-hydrogen production tests. Those tests were conducted in batch by using a thermally treated anaerobic sludge as inoculum ...

Xylanase Production under Solid State Fermentation by Aspergillus niger

 Central composite orthogonal design was applied to quantify relations  of xylanase production, loss of dry matter and change of pH with four critical variables during solid state fermentation of a mixture of wheat bran and wheat straw on which Aspergillus niger CCUG 33991 was cultivated. The studied variables included the percentage of wheat straw, temperature, moisture content, and fermentati...