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THE EFFECT OF OSMOTIC PRESSURE ON THE INTRACELLULAR ACCUMULATION OF ETHANOL IN SACCHAROMYCES CEREVISIAE DURING FERMENTATION IN WORT
Author(s) -
D'Amore Tony,
Panchal Chandra J.,
Stewart Graham G.
Publication year - 1987
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1987.tb04538.x
Subject(s) - fermentation , intracellular , ethanol , glycerol , extracellular , ethanol fermentation , osmotic pressure , chemistry , ethanol fuel , biochemistry , saccharomyces cerevisiae , yeast , food science
An intracellular accumulation of ethanol was observed in Saccharomyces cerevisiae during the early stages of fermentation (3 h) in wort. However, after 12 h fermentation, the intracellular and extracellular ethanol concentrations were similar. Increasing the osmotic pressure in wort by adjusting the carbohydrate concentration, from 10° to 20° plato, was observed to cause an increase in intracellular ethanol concentration and glycerol production. Although intracellular ethanol concentration increased, no adverse effect was observed on cell growth and fermentation rates. Thus, increasing the carbohydrate concentration in wort to at least 20° plato did not affect cell growth and fermentation rates, but did result in the production of more ethanol.