Enhancement of yeast ethanol tolerance by calcium and magnesium

被引：31

作者：

Ciesarova, Z

Smogrovicova, D

Domeny, Z

机构：

[1] Department of Biochemical Technology, Chemical Faculty, Slovak Technical University

来源：

FOLIA MICROBIOLOGICA | 1996年 / 41卷 / 06期

关键词：

D O I：

10.1007/BF02814663

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：

Ethanol-induced changes of CO2 production were compared in three strains of Saccharomyces cerevisiae. CaCl2 and MgCl2 exerted protective effects against the action of ethanol. Optimal concentrations ensuring maximum of CO2 production at 10 % (V/V) of ethanol under non-growing conditions were 3 mmol/L Ca2+ and 2 mmol/L Mg2+. Yeast growth with and without ethanol addition was stimulated by Me;2+ more than by Ca2+ during fermentation, whereas ethanol production was more efficient when both Ca2+ and Mg2+ were added.

引用

页码：485 / 488

页数：4

共 14 条

[1]

ALEXANDRE H, 1994, BIOTECHNOL APPL BIOC, V20, P173

[2] EFFECTS OF ALCOHOLS ON THE RESPIRATION AND FERMENTATION OF AERATED SUSPENSIONS OF BAKERS-YEAST [J].