Biotechnology Letters

, Volume 17, Issue 2, pp 237–242

Effects of acetic acid on growth and fermentative activity of Saccharomyces cerevisiae

Authors

  • O. Phowchinda
    • King Mongkut's Institute of Technology North Bangkok
  • M. L. Délia-Dupuy
    • URA-CNRS 192. ENSIGC
  • P. Strehaiano
    • URA-CNRS 192. ENSIGC
Article

DOI: 10.1007/BF00127996

Cite this article as:
Phowchinda, O., Délia-Dupuy, M.L. & Strehaiano, P. Biotechnol Lett (1995) 17: 237. doi:10.1007/BF00127996

Abstract

The effect of acetic acid on the growth and the fermentative activity of S. cerevisiae was analysed comparatively with the pH. This study showed that the pH does not affect these two activities. On the contrary, the acetic acid has an inhibition effect. This effect was modelised by the relation of Levenspiel. Finally, it was shown that the quantities of acetic acid produced by Brettanomyces were not sufficient to explain the inhibition of Saccharomyces.

Copyright information

© Chapman & Hall 1995