Combined effect of acetic acid ph and ethanol on intracellular ph of fermenting yeast
作者： M. E. Pampulha , M. C. Loureiro-Dias
DOI: 10.1007/BF00270792
关键词: Ethanol 、 Yeast 、 Biochemistry 、 Carbohydrate 、 Fermentation 、 Saccharomyces cerevisiae 、 Chemistry 、 Intracellular pH 、 Intracellular 、 Chromatography 、 Acetic acid
摘要: The internal pH of Saccharomyces cerevisiae IGC 3507 III (a respiratory-deficient mutant) was measured by the distribution [14C]propionic acid, when yeast fermenting glucose at 3.5, 4.5 and 5.5 in presence several concentrations acetic acid ethanol. Good correlation obtained between fermentation rates pH. For all external values tested, 7.0–7.2 absence inhibitors. addition and/or ethanol resulted a decrease rate together with drop Internal did not depend on concentration total but only undissociated form acid. Ethanol potentiated effect both respect to inhibition acidification.
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