Abeyratne, D.J.

Jansz, E.R.

Jeyaraj, E.E.

Premaratne, I.G.

Coconut Research Institute Repository

Ceylon Cocon. Q. (1974) 2 5 , 153 -159 Printed in Sri Lanka. HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY* E. R. JANSZ, E . E. JEYARAJ, I. G. PREMARATNE and D. J. ABEYRATNE Industrial Microbiology Section, CISIR, Cohmbo, Sri Lanka 1. INTRODUCTION Coconut toddy is the sap exuded from the tender coconut floral spadix obtained by the process known as 'tapping'. The product, 'sweet toddy' contains 16-20% sugar (mainly sucrose). Sweet toddy, on fermentation with wild yeast present in the collecting vessel, gives an alcoholic product called toddy which contains up to 9% alcohol. Fermented toddy, itself a popular drink, also forms the starting material for the preparation of coconut arrack by distillation. Traditionally copper stills have been used for the distillation of fermented toddy, but recently a stainless steel continuous still constructed for the purpose was found to produce distil­lates with an objectionable odour. The compound responsible for this odour was found to be hydrogen sulphide. Our studies were directed towards determining the reason for H 2S formation and finding methods by which H 2S can be removed from toddy-based products. 2 . ASSAY FOR H2S IN TODDY The fermentation was carried out in gas washing bottles (500 ml.). Toddy was fermented in one bottle and gases formed were led into a trap of cadmium acetate in a second gas washing bottle (figure 1). After the fermentation was complete the H^S formed was aspirated with COg. A second trap may be attached but this was found to be unnecessary with the specialised system to break up bubbles used for this study. 154 HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY Trial experiments showed that release of H 2S was maximum when:(l)2ml. of cone. H2SO«/ 100 ml. toddy was added prior to aspiration (2) aspiration was continued for 46 min. (rate 260 ml./min.). The validity of the procedure adopted was confirmed by recovery experiments using ZnS added to H 2 S free toddy. These experiments showed that H 2S could be recovered as CdS at more than 90% yield. Reproducibility of the fermentation, recovery and estimation were generally within 10% error. Sulphide was determined by converting it to diethyl homologue of methylene blue and using the following standard curve (Figure 2): Fig. i y U G , SULPHIDE 3. VARIATION IN EXTENT OF H*2S FORMATION Study of several samples of toddy showed that H 2S formed varied from sampleto sample. The minimum and maximum levels obtained with wild yeast was 0.04 mg. and 5 mg. per litre, of toddy respectively. However the most frequently obtained values lay between 0.6 and 1.0 mg per litre. On studying a time course for H 2 S formation it was found that most of the H 2 S formed during the middle phase of sugar utilization (figure 3) showing that H 2 S was produced during the fermentation phase and that this was not a post-fermentative phenomenon. HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY 155 Kg- 3 TIME ( h ) 4 . E F F E C T O F S T R A I N O F Y E A S T The variation is H 8 S liberation from toddy could have been due to either (1) differences in population of yeast strains or (2) factors dependent on the toddy. On testing 34 pure strains of yeast, most of them isolated from coconut toddy i t was found that more than half of them could liberate > 1 mg H 2 S/ l i t re of toddy. Nearly all the top yeasts did not produce H 2 S while the majority of bottom yeasts were HiS-producers. However there were exceptions in both types. W e could not relate any other known characteristic of the yeast cells w i th H 2 S production. Some of the results of these studies are shown in Table 1. T A B L E 1 Effect of yeast s t ra in on H 2 S f o r m a t i o n Yeast culture No. Source of yeast Sulphide formed (mg/l) 2 Coconut toddy 1.9 15 Coconut toddy 4.1 17 Coconut toddy < 0.03 19 Coconut toddy 0.18 20 Coconut toddy 3.4 21 Coconut toddy 3.7 28 Palmyrah toddy 1.9 32 Mysore wine yeast < 0.03 40 Coconut toddy * j N .D . 156 HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY These studies clearly showed that yeasts are responsible for H 2 S formation in toddy, and that H 2 S formation could be controlled by use of selected strains of yeast. There is some variation in the extent of H 2 S produced depending on the toddy sample used. This is probably due at least in part to the sulphoamino acid content of the toddy samples. 5 . C O N T R O L O F H 2 S F O R M A T I O N I t was found that the addition of N H 4 + ion resulted in reduction of H 2 S formation. In most cases . 0 1 % N H 4 + was sufficient to prevent H 2 S formation. I n a few cases however as much as 0 . 3 % N H 4 + was necessary. However in all cases 0 .06% N H « + was sufficient to reduce the H?S level to < 0.3 mg/l i tre. Results of a typical experiment are shown in Table 2 . T A B L E 2 Effect of N H 4 + on H , S format ion Cone, ofNHfadded (%) Total sulphide formed (mg/l) 0 4.8 0.005 0.60 0.01 < 0.03 0.03 < 0.03 0.1 < 0.03 6. O T H E R E F F E C T S O F T H E N H 4 + I O N I n addition to preventing H 2 S formation the N H 4 + ion has several other effects: (I) increase in the rate of fermentation (2) increase in sugar utilization (3) reduction of off-odours N H 4 * addition has no significant effect on efficiency of fermentation i.e. alcohol foirrxd per unil of sugar utilized. Some of these effects are shown in Table 3 • T A B L E 3 Effect'of N H 4 + on the fermentat ion NH4+ added i Control I Sugar (21 h.) (%) 8.5 11.7 Alcohol (21 h.) (%) 3.96 2.5:2 Sugar (48 h.) (%) 0.6 3.9 Alcohol (48 h.) I % ) 7.52 5.64 Alcohol formed: sugar utilized (48 h.) 0.47 0.45 l The N H 4 + ion however tends to reduce the intensity of the flavour of the toddy. This is probably due to the sparing of amino acids. HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY 157 TABLE 4 Effect of Methionine and Cysteine on H 2S formation Yeast culture Met. Cys. * NHS mg/l 32 + mmmm 0.03 32 + — 0.7 N.D. 32 + — 0.2 N.D. 20 + — — 0.38 20 + — 0.2 0.19 32 — + — 3.9 32 — + 0;7 0.13 20 — + — 8.7 20 — + 0.7 0.03 20 N.D. N.D.= not detected This showed that: (1) cysteine produced H 2 S more readily than methionine (2) the yeast strains producing higher H 2 S from toddy produce more H ZS from cysteine. (3) H 2 S formation from the sulphoarnino acids was also inhibited by the NH4+ ion. Chromatographic "study of the free sulphoarnino acids of toddy showed that the sulphoa* mino acid content was sufficient to account for the H 2 S produced. Other experiments showed that addition of the SO*2" ion resulted-in no increase of H 2 S formation. All this strongly suggests that the amino acids cysteine and methionine are the source of HjS in toddy (Figure 4). 16718-8 7. ORIGIN OF H 2S Fermentation of synthetic media containing methionine or cysteine with selected yeast strains led to the following results (Table 4).: HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY 1 5 9 The effect of N H 4 + may be due either to a repression of synthesis of cysteine desulphhy-drase or to inhibition of the enzyme, possibly by alanine which is known to inhibit the enzyme from Escherichia coli. There also seems to be an inverse relationship between invert sugar and H 2 S formation; this needs further investigation. 8. EFFECT OF METALS ON H 2S CONTENT OF TODDY Metals have a marked effect on free H 2 S in toddy. Free H 2 S in toddy decreases markedly in the presence of copper turnings the sulphide being trapped as CuS. I ron and mild steels increase . H S S levels markedly, while several other metals have no effect. (Table 6 ) . TABLE 5 Effect of metals on free sulphide content Conditions Free sulphide (mg/l) • Expt. 1 Expt. 2 Expt. 3 Control 0.30 0.70 1.1 Type A + Cu 0.14 < 0.03 + Fe 2.6 1.7 Type B + Mild steel 0.96 + Bright steel 3.6 + Al 0.42 T y p e C + Sn 0.31 + Stainless steel 0.66 ooOOOoo 

Hydrogen sulphide formation in fermenting toddy

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Hydrogen sulphide formation in fermenting toddy

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