Ethanol production during batch fermentation with Saccharomyces cerevisiae: changes in glycolytic enzymes and internal pH.

Abstract:

:During batch fermentation, the rate of ethanol production per milligram of cell protein is maximal for a brief period early in this process and declines progressively as ethanol accumulates in the surrounding broth. Our studies demonstrate that the removal of this accumulated ethanol does not immediately restore fermentative activity, and they provide evidence that the decline in metabolic rate is due to physiological changes (including possible ethanol damage) rather than to the presence of ethanol. Several potential causes for the decline in fermentative activity have been investigated. Viability remained at or above 90%, internal pH remained near neutrality, and the specific activities of the glycolytic and alcohologenic enzymes (measured in vitro) remained high throughout batch fermentation. None of these factors appears to be causally related to the fall in fermentative activity during batch fermentation.

journal_name

Appl Environ Microbiol

authors

Dombek KM,Ingram LO

doi

10.1128/AEM.53.6.1286-1291.1987

subject

Has Abstract

pub_date

1987-06-01 00:00:00

pages

1286-91

issue

6

eissn

0099-2240

issn

1098-5336

journal_volume

53

pub_type

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