Kvasny Prum. 1986; 32(2): 33-36 | DOI: 10.18832/kp1986008

Determination of volatile fatty acids in molasses.Peer-reviewed article

L. PROCHÁZKA, F. KVASNIČKA, A. ŠTECHOVÁ

An analysis of possible inhibitors in molasses has to be made since the fermentation of molasses is affected by the quality of its non saccharide compounds. The method of the capillary isotachophoresis was used to determine the quantity of the individual volatile fatty acids. The individual acids were determined after their separation by the steam distillation. The method was modified for the direct determination of formic and acetic acids only after the dilution of molasses with water. The results shoved that the level of formic acid in the domestic molasses is about 0.1 % W/W (1000 mg . kg^-1) higher than that in the foreign ones.
(In Czech, English summary only)

Keywords: molasses, fermentation, inhibitor, acetic acid, formic acid, capillar isotachophoresis

Published: February 1, 1986