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Activity and stability of glycolytic enzymes in the presence of ethanol

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Summary

An investigation of the effects of ethanol on both the stabilities and activities of glycolytic enzymes of yeast and Zymomonas mobilis is presented. It is concluded that enzyme denaturation is unlikely to play a direct part in ethanol tolerance, but inhibition by ethanol may be responsible for slowing some of the glycolytic reactions.

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Authors and Affiliations

  1. Department of Biochemistry, La Trobe University, 3083, Bundoora, Victoria, Australia

    David G. Millar, Kerry Griffiths-Smith, Elizabeth Algar & Robert K. Scopes

Authors
  1. David G. Millar
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  2. Kerry Griffiths-Smith
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  3. Elizabeth Algar
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  4. Robert K. Scopes
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Millar, D.G., Griffiths-Smith, K., Algar, E. et al. Activity and stability of glycolytic enzymes in the presence of ethanol. Biotechnol Lett 4, 601–606 (1982). https://doi.org/10.1007/BF00127792

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  • DOI: https://doi.org/10.1007/BF00127792

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