Effects of Gingerols on Yeast Growth and Metabolism of the Fermentation Process

Abstract

In this paper, the effects of gingerol on yeast growth and metabolism of the fermentation process is investigated by measuring the minimum inhibitory concentration, growth curve, alcohol, residual sugar, pH, total acid, intracellular trehalose and glycerol in different stages of yeast fermentation. The results showed that the minimum inhibitory concentration (MIC) of gingerol was 6mg/mL. In the fermentation process, with the increase of the amount of gingerol, the yeast number, the alcohol of fermentation liquor and the Glucose-lowering rate were decreased, the fermentation was incomplete, pH was lower, total acidity was increased, and the content of trehalose and glycerol were increased. The inhibitory effect of gingerol amount on yeast was: 4 mg/mL>2 mg/mL>0.5 mg/mL>0 mg/mL (no gingerol was added). This showed that gingerol has an obvious inhibitory effect on the growth and fermentation of yeasts.