Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol production

被引：43

作者：

Abbott, DA ^{[1
]}

Ingledew, WM ^{[1
]}

机构：

[1] Univ Saskatchewan, Saskatoon, SK S7N 5A8, Canada

来源：

BIOTECHNOLOGY LETTERS | 2004年 / 26卷 / 16期

基金：

加拿大自然科学与工程研究理事会;

关键词：

acetic acid; buffering capacity; inhibitory concentrations; lactic acid; Saccharomyces cerevisiae;

D O I：

10.1023/B:BILE.0000044924.76429.71

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：

Growth of Saccharomyces cerevisiae and fermentative ethanol production in the presence of acetic and lactic acids was measured in whole corn mash. In this industrial medium, as compared to glucose minimal medium, the yeast had increased tolerance to organic acid stress. It was concluded that the increased buffering capacity of whole corn mash, resulting in decreased concentration of undissociated acid, was responsible for this phenomenon.

引用

页码：1313 / 1316

页数：4

共 13 条

[1] FUNCTION OF LIPOPHILIC ACIDS AS ANTIMICROBIAL FOOD ADDITIVES [J].