STUDIES ON CONJUGATE EFFECTS OF SUBSTRATE (GLUCOSE) AND PRODUCT (ETHANOL) ON CELL GROWTH KINETICS DURING FERMENTATION OF DIFFERENT YEAST STRAINS

Abstract

The conjugate effect of substrate (glucose) and product (ethanol) has been studied on yeast growth during the course of fermentation. The study was made on five yeast strains Kloeckera apiculata, Saccharomyces uvarum, Saccharomyces bayanus, Saccharomyces cerevisiae UG5, and Saccharomyces cerevisiae sake. The results attest a different action of added alcohol as compared with produced alcohol for all strains. It is also verified that kinetic behaviour, namely ethanol inhibition, varies with initial substrate concentration, and so a new parameter, the added alcohol concentration at which biomass productivity declines to one‐half its value with no added ethanol, is proposed to quantify ethanol inhibition 1984 The Institute of Brewing & Distilling