Ethanol production during batch fermentation with Saccharomyces cerevisiae: changes in glycolytic enzymes and internal pH

摘要: During batch fermentation, the rate of ethanol production per milligram cell protein is maximal for a brief period early in this process and declines progressively as accumulates surrounding broth. Our studies demonstrate that removal accumulated does not immediately restore fermentative activity, they provide evidence decline metabolic due to physiological changes (including possible damage) rather than presence ethanol. Several potential causes activity have been investigated. Viability remained at or above 90%, internal pH near neutrality, specific activities glycolytic alcohologenic enzymes (measured vitro) high throughout fermentation. None these factors appears be causally related fall during