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

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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.

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Authors and Affiliations

  1. INRA, Institut des produits de la vigne, Laboratoire de Microbiologie et Technologie des Fermentations, Montpellier, France

    Virginie Ansanay-Galeote, Bruno Blondin, Sylvie Dequin & Jean-Marie Sablayrolles

Authors
  1. Virginie Ansanay-Galeote
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  2. Bruno Blondin
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  3. Sylvie Dequin
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  4. Jean-Marie Sablayrolles
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Correspondence to Virginie Ansanay-Galeote.

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Ansanay-Galeote, V., Blondin, B., Dequin, S. et al. Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae. Biotechnology Letters 23, 677–681 (2001). https://doi.org/10.1023/A:1010396232420

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  • DOI: https://doi.org/10.1023/A:1010396232420

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