Effect of carbon dioxide on yeast growth and fermentation

Jones R.P. and Greenfield P.F. (1982) Effect of carbon dioxide on yeast growth and fermentation. Enzyme and Microbial Technology, 4 4: 210-223. doi:10.1016/0141-0229(82)90034-5


Author Jones R.P.
Greenfield P.F.
Title Effect of carbon dioxide on yeast growth and fermentation
Journal name Enzyme and Microbial Technology   Check publisher's open access policy
ISSN 0141-0229
Publication date 1982-01-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/0141-0229(82)90034-5
Volume 4
Issue 4
Start page 210
End page 223
Total pages 14
Subject 1303 Specialist Studies in Education
1305 Biotechnology
2402 Applied Microbiology and Biotechnology
Abstract Inhibition of yeast function by ethanol and by high substrate concentrations is well recognized and, to a limited extent, quantified. The role of carbon dioxide in affecting yeast metabolism (particularly growth processes) is not clear although inhibition is generally found at moderate to high concentrations of the dissolved gas. A similar situation exists with other microorganisms and with other fermentation systems. An understanding of the role of carbon dioxide, and particularly of its inhibitory effects on enzyme action and membrane function, is required if the observed global inhibition of yeasts and other fermentation systems is to be partitioned to its appropriate causes.
Keyword Carbon dioxide
fermentation
growth inhibition
thermodynamics
yeast
Q-Index Code C1
Institutional Status Unknown

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collection: Scopus Import - Archived
 
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Created: Tue, 13 Sep 2016, 11:32:14 EST by System User