Hi everyone!
I am studying anerobic fermentation (fermentation without oxygen) of yeast to produce alcohol. I am using a mixture of honey and water and yeast which are base ingredients in Ale. As some may know Honey may contain spores for the bacteria Botulus which produces very toxic poisons. The bacteria works best in anerobic conditions and this comes to me as a problem. the yeast can only produce ethanol in anaerobic conditions. this means there is danger of having the toxin, spores and bacteria in the mixture after it has fermented for a certain amount of time.
would there be any way of killing the bacteria,toxins and spores (if any existed) but not ruining the mixture itself? because distilling would be a way. but that would just result into plain old alcohol and water
any help or info on the subject would probably help a lot
thanks
I am studying anerobic fermentation (fermentation without oxygen) of yeast to produce alcohol. I am using a mixture of honey and water and yeast which are base ingredients in Ale. As some may know Honey may contain spores for the bacteria Botulus which produces very toxic poisons. The bacteria works best in anerobic conditions and this comes to me as a problem. the yeast can only produce ethanol in anaerobic conditions. this means there is danger of having the toxin, spores and bacteria in the mixture after it has fermented for a certain amount of time.
would there be any way of killing the bacteria,toxins and spores (if any existed) but not ruining the mixture itself? because distilling would be a way. but that would just result into plain old alcohol and water
any help or info on the subject would probably help a lot
thanks