Ethanol inhibition of yeast growth and fermentation: Differences in the magnitude and complexity of the effect

S. W. Brown, S. G. Oliver, D. E F Harrison, R. C. Righelato

    Research output: Contribution to journalArticlepeer-review

    Abstract

    The effect of ethanol on yeast growth and fermentation has been studied in two strains, NCYC479 (a commercial saké yeast) and 5D-cyc (a laboratory haploid strain). The effect of ethanol on growth was similar in the two strains. It showed complex kinetics which resulted from both the inhibition of the growth rate itself and also a reduction in cell viability. The growth and viability effects had different inhibition constants. Ethanol was less inhibitory toward fermentation than toward growth. Fermentation in the saké yeast was more ethanol tolerant than in the laboratory strain. The inhibition kinetics for fermentation were less complex than those for growth and followed the classical noncompetitive pattern. © 1981 Springer-Verlag.
    Original languageEnglish
    Pages (from-to)151-155
    Number of pages4
    JournalEuropean Journal of Applied Microbiology and Biotechnology
    Volume11
    Issue number3
    DOIs
    Publication statusPublished - Sep 1981

    Research Beacons, Institutes and Platforms

    • Manchester Institute of Biotechnology

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