Combined effect of acetic acid, pH and ethanol on intracellular pH of fermenting yeast

@article{Pampulha2004CombinedEO,
  title={Combined effect of acetic acid, pH and ethanol on intracellular pH of fermenting yeast},
  author={M. E. Pampulha and Maria Conceiç{\~a}o Loureiro-Dias},
  journal={Applied Microbiology and Biotechnology},
  year={2004},
  volume={31},
  pages={547-550}
}
The internal pH of Saccharomyces cerevisiae IGC 3507 III (a respiratory-deficient mutant) was measured by the distribution of [14C]propionic acid, when the yeast was fermenting glucose at pH 3.5, 4.5 and 5.5 in the presence of several concentrations of acetic acid and ethanol. Good correlation was obtained between fermentation rates and internal pH. For all external pH values tested, the internal pH was 7.0–7.2 in the absence of inhibitors. The addition of acetic acid and/or ethanol resulted in… CONTINUE READING

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