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

  • Industrial Microbiology
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European journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

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.

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Author notes

  1. D. E. F. Harrison

    Present address: Pfizer Central Research, CT 13 9NJ, Sandwich, Kent, UK

Authors and Affiliations

  1. Biological Laboratory, University of Kent at Canterbury, CT2 7NJ, Kent, UK

    S. W. Brown & S. G. Oliver

  2. Tate and Lyle Group Research and Development, Philip Lyle Memorial Research Laboratory, P.O. Box 68, RG 6, 2BX, Reading, UK

    D. E. F. Harrison & R. C. Righelato

Authors
  1. S. W. Brown
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  2. S. G. Oliver
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  3. D. E. F. Harrison
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  4. R. C. Righelato
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Brown, S.W., Oliver, S.G., Harrison, D.E.F. et al. Ethanol inhibition of yeast growth and fermentation: Differences in the magnitude and complexity of the effect. European J. Appl. Microbiol. Biotechnol. 11, 151–155 (1981). https://doi.org/10.1007/BF00511253

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  • DOI: https://doi.org/10.1007/BF00511253

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