Question

Hello all! I did an anaerobic fermentation of an apple juice using the mix of S. cerevisiae and bacteria. There're 3 experiments: 5% starter, 10% starter, and 15% starter. I added 5 gr of sugar in each experiment. And in the last day of the process (21th day) i got result that D-glucose content is increasing along with the higher concentration of starter culture. Does anyone have any idea why? The starter suppose to consume all the sugar and convert it to ethanol. Thank you for your answer.

Answer 1

Hm...very interesting. Mind answering a few questions? Do you happen to know what type of bacteria was in the starter? Also - how much of an increase in glucose was there?