Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation

@article{Pina2004InferringET,
  title={Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation},
  author={Cristina Pina and Jos{\'e} Ant{\'o}nio and Tim Hogg},
  journal={Biotechnology Letters},
  year={2004},
  volume={26},
  pages={1521-1527}
}
The kinetics of cell inactivation in the presence of ethanol at 20, 22.5% and 25% (v/v), was measured by progressive sampling and viable counting, and used as an inference of the ethanol resistance status of five non-Saccharomyces strains and one strain of Saccharomyces cerevisiae. The capacity of standard inocula of the same strains to establish growth at… CONTINUE READING