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Significance of Copper in Alcohol Production with Fermentation of Raisin Extracts by the Cell Recycle Process
Author(s) -
AKRIDADEMERTZI K.,
DRAINAS C.,
KOUTINAS A.A.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03576.x
Subject(s) - copper , fermentation , yeast , chemistry , yield (engineering) , ethanol fermentation , ethanol , alcohol , food science , biochemistry , organic chemistry , materials science , metallurgy
The ethanol fermentation rate, cell growth and yield were reduced from one batch to the next in presence of 50 ppm copper as compared to 5 ppm. The decreases of these parameters are attributed to the increased uptake of copper causing lessening of the glucose uptake by yeast cells. These changes were studied through the uptake of 14 C‐glucose in fermentations of synthetic media containing 14 C‐glucose, in presence of various copper concentrations.