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

被引：0

作者：

Virginie Ansanay-Galeote

Bruno Blondin

Sylvie Dequin

Jean-Marie Sablayrolles

机构：

[1] INRA,

[2] Institut des produits de la vigne,undefined

[3] Laboratoire de Microbiologie et Technologie des Fermentations,undefined

来源：

Biotechnology Letters | 2001年 / 23卷

关键词：

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

D O I：

暂无

中图分类号：

学科分类号：

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：4

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