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Factors affecting the estimation of intracellular ethanol concentrations

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Summary

Estimates of intracellular ethanol concentration in batch cultures ofSaccharomyces cerevisiae were significantly affected by continued fermentation during processing of the sample. Precooling of samples to 4°C and reduction of centrifugation time significantly reduced apparent intracellular ethanol concentration. Intracellular ethanol concentrations were substantially lower than in some previous reports and fell below the extracellular ethanol concentrations during the later stages of fermentation.

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Authors and Affiliations

  1. Department of Chemical Engineering, University of Melbourne, 3052, Parkville, Victoria, Australia

    G. Dasari, F. Roddick, M. A. Connor & N. B. Pamment

Authors
  1. G. Dasari
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  2. F. Roddick
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  3. M. A. Connor
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  4. N. B. Pamment
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Dasari, G., Roddick, F., Connor, M.A. et al. Factors affecting the estimation of intracellular ethanol concentrations. Biotechnol Lett 5, 715–720 (1983). https://doi.org/10.1007/BF01386368

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