酵母
发酵
二氧化碳
化学
微生物
乙醇
基质(水族馆)
生物化学
食品科学
环境化学
生物
细菌
生态学
有机化学
遗传学
作者
Rodney Jones,P. F. Greenfield
标识
DOI:10.1016/0141-0229(82)90034-5
摘要
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.
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