Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol production.
Growth of Saccharomyces cerevisiae and fermentative ethanol production in the presence of acetic and lactic acids was measured in whole corn mash. In this industrial medium, as compared to glucose minimal medium, the yeast had increased tolerance to organic acid stress. It was concluded that the increased buffering capacity of whole corn mash, resulting in decreased concentration of undissociated acid, was responsible for this phenomenon.
Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada.
Derek A
DA
Abbott
W M
WM
Ingledew
D019342:Acetic Acid; D019149:Bioreactors / Q000382:microbiology; D002021:Buffers; D018929:Cell Culture Techniques / Q000379:methods*; D003470:Culture Media / Q000737:chemistry / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods; D019344:Lactic Acid / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000254:growth & development* / Q000378:metabolism*; D003313:Zea mays / Q000382:microbiology*
D002021:Buffers; D003470:Culture Media; D019344:Lactic Acid; D000431:Ethanol; D019342:Acetic Acid