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Rapid production of high concentrations of ethanol bySaccharomyces bayanus: Mechanisms of action of soy flour supplementation

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Summary

The supplementation of a simple medium with 2% soy flour increased the final ethanol concentration and the rate of fermentation bySaccharomyces bayanus. This improvement could not be attributed to an increase of ethanol tolerance of yeast cells but to the satisfaction of nutritional deficiencies.

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Authors and Affiliations

  1. Laboratório de Engenharia Bioquímica, Instituto Superior Técnico, 1096, Lisboa Codex, Portugal

    C. A. Viegas, I. Sá-Correia & J. M. Novais

Authors
  1. C. A. Viegas
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  2. I. Sá-Correia
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  3. J. M. Novais
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Viegas, C.A., Sá-Correia, I. & Novais, J.M. Rapid production of high concentrations of ethanol bySaccharomyces bayanus: Mechanisms of action of soy flour supplementation. Biotechnol Lett 7, 515–520 (1985). https://doi.org/10.1007/BF01199871

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  • DOI: https://doi.org/10.1007/BF01199871

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