Abstract
The reason ethanol is produced only at low concentration is that it is toxic to its producer organism (yeast). This toxicity represents a biological limit to the economic efficiency of ethanol production by fermentation. The nature of the toxicity of ethanol for yeast is examined; and environmental and genetic factors are discussed which modify its effect; and how the ethanol tolerance of fermentation may be improved by isolating mutant yeast strains is demonstrated.
| Original language | English |
|---|---|
| Pages (from-to) | 425-427 |
| Number of pages | 2 |
| Journal | Chemistry and Industry (London) |
| Issue number | 12 |
| Publication status | Published - 1 Jan 1984 |
Research Beacons, Institutes and Platforms
- Manchester Institute of Biotechnology