What is it about?
In the early 1980's it was hypothesized that the accumulation of intracellular ethanol in yeast cells was one of the causes of inhibition of yeast fermentation. However, all types of membranes and even full thickness skin samples show high permeability to ethanol; as would be expected for such a relatively small molecule. Later research showed that reports of high intracellular ethanol were actually an artifact of the method.
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Why is it important?
Yeast fermentation is not inhibited by high intracellular ethanol but by other mechanisms such as osmolality and displacement of water from key sites in the cell membrane.
Perspectives
This was part of a longer series of studies on yeast fermentation.
Dr Rodney P Jones
Healthcare Analysis & Forecasting
Read the Original
This page is a summary of: Intracellular ethanol — accumulation and exit from yeast and other cells, FEMS Microbiology Letters, September 1988, Oxford University Press (OUP),
DOI: 10.1016/0378-1097(88)90004-3.
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