The effect of the addition of sodium benzoate on alcoholic fermentation of molasses medium with 15% total reducing sugars was studied by using industrial yeast Saccharomyces cerevisiae M-300-A. Sodium benzoate was added at the rate of 7.5 miligram to 0,8 grams of dry yeast during 0, 2, 4 e 6 fermentative cycles. The addition of sodium benzoate resulted in an increase in ethanol production and a reduction of yeast growth and glycerol and n-propylic, isobutylic and isoamylic alcoholic contents. The inhibitor did not reduce cell viability; soon after its removal the yeast returned to grow. This fact suggests the possibility of using the benzoate in distilleries.
ethanol; alcoholic fermentation; benzoate; molasses