Ethanol production during batch fermentation with Saccharomyces cerevisiae: changes in glycolytic enzymes and internal pH.

@article{Dombek1987EthanolPD,
  title={Ethanol production during batch fermentation with Saccharomyces cerevisiae: changes in glycolytic enzymes and internal pH.},
  author={K M Dombek and Lonnie O'Neal Ingram},
  journal={Applied and environmental microbiology},
  year={1987},
  volume={53 6},
  pages={1286-91}
}
During batch fermentation, the rate of ethanol production per milligram of cell protein is maximal for a brief period early in this process and declines progressively as ethanol accumulates in the surrounding broth. Our studies demonstrate that the removal of this accumulated ethanol does not immediately restore fermentative activity, and they provide evidence that the decline in metabolic rate is due to physiological changes (including possible ethanol damage) rather than to the presence of… CONTINUE READING
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Ethanol dissipates the proton-motive force across the plasma membrane of Saccharomyces cerevisiae

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