What is it about?
The effects of ethanol on the growth rates of two Saccharomyces yeast strains were measured during normal batch fermentative growth and compared with those measured by initial rate studies. In the light of previous work, which has highlighted the loss of cell replicative ability caused by ethanol, the results imply that the observed reduction in growth rate reflects a mixture of true inhibition and replicative inactivation.
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Why is it important?
It is always important to understand the fundamental mechanisms behind the action of an inhibitor.
Perspectives
Part of a wider series of papers on yeast fermentation, see http://www.hcaf.biz/2010/Publications_Full.pdf
Dr Rodney P Jones
Healthcare Analysis & Forecasting
Read the Original
This page is a summary of: Replicative inactivation and metabolic inhibition in yeast ethanol fermentations, Biotechnology Letters, April 1985, Springer Science + Business Media,
DOI: 10.1007/bf01042367.
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