Kinetic study of nitrite inhibition during alcoholic fermentation of beet molasses

Alcoholic fermentation cycle with Saccharomyces cerevisiae has been studied on beet molasses exempt from nitrite ions and containing added amounts of these ions from 200 to 400 ppm. Experimental results indicate that fermentation duration increases with increasing nitrite concentration in the molasses. A detailed kinetic study reveals that this increase occurs only during the latency period. Moreover, the biomass and the ethanol production curves drawn after this period appear to be quite linear, their slope being independent of initial nitrite concentration. It has also been shown that nitrite ions turn completely into nitrate ions during the latency period. We have proved that this oxidation must be ascribed to yeast action and not to any chemical reactions between nitrite ions and molasses components.