Effects of alcohols on the respiration and fermentation of aerated suspensions of baker's yeast

Carlsen, Helle N, Degn, Hans and Lloyd, David ORCID: https://orcid.org/0000-0002-5656-0571 1991. Effects of alcohols on the respiration and fermentation of aerated suspensions of baker's yeast. Microbiology 137 (12) , 2879--2883.

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Abstract

The immediate effects of externally added alcohols on CO2 production and O2 consumption of suspensions of washed, aerated baker's yeast were studied by stopped-flow membrane inlet mass spectrometry. Glucose-supported fermentation was progressively inhibited by increasing ethanol concentration (0-20%, v/v). The inhibition by ethanol was quite different from that observed for acetaldehyde; thus it is unlikely that toxicity of the latter can account for the observed effects. For five different alkanols (methanol, ethanol, I-propanol, 2-propanol and I-butanol) increasing inhibition of anaerobic fermentation was correlated with increased partition coefficients into a hydrophobic milieu. This suggests that the action of ethanol is primarily located at a hydrophobic site, possibly at a membrane. Results for respiratory activities were not as definite as for those for anaerobic metabolism because some alkanols act as respiratory substrates as well as giving inhibitory effects.

Item Type:	Article
Date Type:	Published Online
Status:	Published
Schools:	Biosciences
Publisher:	Microbiology Society
ISSN:	1350-0872
Date of Acceptance:	5 September 1991
Last Modified:	26 Oct 2022 08:33
URI:	https://orca.cardiff.ac.uk/id/eprint/127761

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