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Synergistic inhibition of the growth ofSaccharomyces bayanus by ethanol and octanoic or decanoic acids

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Summary

Octanoic and decanoic acids, by-products of alcoholic fermentation, act in synergy with ethanol decreasing the maximum specific growth rate ofSaccharomyces bayanus as an exponential function of its concentration. Their presence, even at the low concentrations occuring in beer and wine, could partly explain the apparent higher toxicity of ethanol produced during fermentation as compared with added ethanol.

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Authors and Affiliations

  1. Laboratório de Engenharia Bioquímica, Instituto Superior Técnico, 1096, Lisboa Codex, Portugal

    C. A. Viegas, I. Sá-Correia & J. M. Novais

Authors
  1. C. A. Viegas
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  2. I. Sá-Correia
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  3. J. M. Novais
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Viegas, C.A., Sá-Correia, I. & Novais, J.M. Synergistic inhibition of the growth ofSaccharomyces bayanus by ethanol and octanoic or decanoic acids. Biotechnol Lett 7, 611–614 (1985). https://doi.org/10.1007/BF01026459

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  • DOI: https://doi.org/10.1007/BF01026459

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