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Biotechnology Letters

, Volume 23, Issue 9, pp 677–681 | Cite as

Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae

  • Virginie Ansanay-GaleoteEmail author
  • Bruno Blondin
  • Sylvie Dequin
  • Jean-Marie Sablayrolles
Article

Abstract

When 4% (v/v) ethanol was added progressively to two strains exhibiting different fermentative abilities, K1 (a commercial wine strain) and V5 (a strain derived of a wine yeast), the fermentation rate correlated directly to the ethanol concentration for both strains. In contrast, the effect of sudden addition of 2%, 4% or 6% (v/v) ethanol was different depending on the strain. While the same effect was observed for K1 whatever the way of ethanol addition, V5 required an adaptation period after the shock addition of ethanol.

alcoholic fermentation ethanol stress ethanol tolerance stationary phase wine yeast 

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Copyright information

© Kluwer Academic Publishers 2001

Authors and Affiliations

  • Virginie Ansanay-Galeote
    • 1
    Email author
  • Bruno Blondin
    • 1
  • Sylvie Dequin
    • 1
  • Jean-Marie Sablayrolles
    • 1
  1. 1.INRA, Institut des produits de la vigne, Laboratoire de Microbiologie et Technologie des FermentationsMontpellierFrance

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