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Replicative inactivation and metabolic inhibition in yeast ethanol fermentations

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Summary

The effects of ethanol on the growth rates of twoSaccharomyces yeast strains were measured during normal batch fermentative growth and compared with those measured by initial rate studies. In the light of previous work, which has highlighted the loss of cell replicative ability caused by ethanol, the results imply that the observed reduction in growth rate reflects a mixture of true inhibition and replicative inactivation.

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Authors and Affiliations

  1. Biotechnology Unit Department of Chemical Engineering, University of Queensland, 4067, St. Lucia, QLD, Australia

    Rodney P. Jones & Paul F. Greenfield

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  1. Rodney P. Jones
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  2. Paul F. Greenfield
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Jones, R.P., Greenfield, P.F. Replicative inactivation and metabolic inhibition in yeast ethanol fermentations. Biotechnol Lett 7, 223–228 (1985). https://doi.org/10.1007/BF01042367

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  • DOI: https://doi.org/10.1007/BF01042367

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