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

i suppose cause bacteria also produced suggar, that is not so strange cause this "phenomena" is often used, depending on type of bacteria or yeast you can get either ethanol, sugar, or carbonation (production of CO2) of your juice.