Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae

被引：43

作者：

Ansanay-Geleote, V ^{[1
]}

Blondin, B ^{[1
]}

Dequin, S ^{[1
]}

Sablayrolles, JM ^{[1
]}

机构：

[1] INRA, Inst Prod Vigne, Lab Microbiol & Technol Fermentat, F-34060 Montpellier, France

来源：

BIOTECHNOLOGY LETTERS | 2001年 / 23卷 / 09期

关键词：

alcoholic fermentation; ethanol stress; ethanol tolerance; stationary phase; wine yeast;

D O I：

10.1023/A:1010396232420

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

When 4% (v/v) ethanol was added progressively to two strains exhibiting different fermentative abilities, K1 (a commercial wine strain) and V5 (a strain derived of a wine yeast), the fermentation rate correlated directly to the ethanol concentration for both strains. In contrast, the effect of sudden addition of 2%, 4% or 6% (v/v) ethanol was different depending on the strain. While the same effect was observed for K1 whatever the way of ethanol addition, V5 required an adaptation period after the shock addition of ethanol.

引用

页码：677 / 681

页数：5

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