How to Ferment With Sodium Pyruvate
Sodium pyruvate can be added to solutions or cell cultures to act as an energy source to break down glucose and speed up fermentation and metabolism. Sodium pyruvate is also referred to as pyruvate or pyruvic acid. When anaerobic organisms like yeast or corn mash are fermented with sodium pyruvate, ethanol is formed. When oxygen is not present in sufficient quantities, sodium pyruvate will metabolize to lactate. Sodium pyruvate can also be diluted and taken orally as a dietary aid for weight loss and is also used as an aid in treating hyperlipidemia, cataracts and cancer. Topically, pyruvic acid is used to fight signs of aging in skin. Does this Spark an idea?
Things You'll Need
- Refrigerator thermometer
- Sodium pyruvate liquid, 100 mM solution
- Distilled water
- 2-liter flask or glass jar with lid
- Pipette
- 1.2-percent corn mash
Instructions
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1
Hang the thermometer in the refrigerator to register the temperature. If necessary, adjust the temperature of the refrigerator until the thermometer reads 35 degrees Fahrenheit.
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2
Combine 20 ml of sodium pyruvate liquid and 100 ml of distilled water in the flask or jar. Measure the liquids with the pipette by inserting the pipette into the liquid and lightly blowing into the other end of the pipette to create a vacuum. Hold your finger over the end to stop the vacuum pull at 100 ml, and keep your finger on the end. When you get to the flask or jar, release your finger to let the liquid flow into the flask or jar.
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3
Measure 1 liter of 1.2-percent corn mash, and add this to the sodium pyruvate solution.
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4
Place the lid on the flask or jar, and put it in the refrigerator for one hour.
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Tips & Warnings
Other substances can be fermented using sodium pyruvate. Time for fermentation will vary based on the concentration of the product being fermented.
Do not ingest pure sodium pyruvate solution unless the instructions direct that it is safe to do so.
References
Resources
- Photo Credit Cuve for fermentation image by btanne from Fotolia.com