Biotechnology Letters

, Volume 26, Issue 16, pp 1313–1316 | Cite as

Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol production

  • Derek A. Abbott
  • W.M. Ingledew
Article

Abstract

Growth of Saccharomyces cerevisiae and fermentative ethanol production in the presence of acetic and lactic acids was measured in whole corn mash. In this industrial medium, as compared to glucose minimal medium, the yeast had increased tolerance to organic acid stress. It was concluded that the increased buffering capacity of whole corn mash, resulting in decreased concentration of undissociated acid, was responsible for this phenomenon.

acetic acid buffering capacity inhibitory concentrations lactic acid Saccharomyces cerevisiae 

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Copyright information

© Kluwer Academic Publishers 2004

Authors and Affiliations

  • Derek A. Abbott
  • W.M. Ingledew

There are no affiliations available

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