The influence of Cu concentration on ethanolic fermentation by Saccharomyces cerevisiae

In the present work, the influence of Cu concentration on alcoholic fermentation by Saccharomyces cerevisiae was studied in white grape musts and in YNB medium containing glucose. In the YNB medium, the yield of ethanol, relative to the control, doubled in the presence of 0.50 and 1.0 mM Cu. As for...

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Bibliographic Details
Published in:Journal of bioscience and bioengineering 2000, Vol.90 (2), p.163-167
Main Authors: Azenha, Manuel, Vasconcelos, Maria Teresa, Moradas-Ferreira, Pedro
Format: Article
Language:English
Subjects:
alcoholic fermentation
Biological and medical sciences
Biotechnology
copper
Fundamental and applied biological sciences. Psychology
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
musts
sorption
toxicity
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Summary:In the present work, the influence of Cu concentration on alcoholic fermentation by Saccharomyces cerevisiae was studied in white grape musts and in YNB medium containing glucose. In the YNB medium, the yield of ethanol, relative to the control, doubled in the presence of 0.50 and 1.0 mM Cu. As for production of ethanol from musts, only minor effects were observed at different Cu concentrations, which indicates that Cu levels do not effect changes in fermentation, and, therefore, are below any toxic level regarding the yeast performance.
ISSN:1389-1723
1347-4421
DOI:10.1016/S1389-1723(00)80104-8