-transparent.png){kind=logo}
Considerable controversy exists concerning the intracellular concentration of ethanol in Saccharomyces cerevisiae during fermentation. This controversy results from problems in the measurement of the intracellular concentration of compounds like ethanol, which are being produced rapidly by metabolism and potentially diffuse rapidly from the cell. We used a new method for the determination of intracellular ethanol based on the exclusion of [14C]sorbitol to estimate the aqueous cell volume. This method avoided many of the technical problems in previous reports. Our results indicate that the extracellular concentrations of ethanol in fermenting suspensions of S. cerevisiae are less than or equal to those in the intracellular environment and do not increase to the high levels previously reported even during the most active stages of batch fermentation.
K M Dombek, and
L O Ingram
January 1988,
Applied and environmental microbiology,
K M Dombek, and
L O Ingram
March 2013,
Molecules and cells,
K M Dombek, and
L O Ingram
January 2009,
Bioresource technology,
K M Dombek, and
L O Ingram
August 1981,
Applied and environmental microbiology,
K M Dombek, and
L O Ingram
December 2020,
AMB Express,
K M Dombek, and
L O Ingram
March 1990,
The Journal of applied bacteriology,
K M Dombek, and
L O Ingram
June 1996,
Biotechnology and applied biochemistry,
K M Dombek, and
L O Ingram
January 2003,
Applied microbiology and biotechnology,
K M Dombek, and
L O Ingram
November 2016,
Bioresource technology,
K M Dombek, and
L O Ingram
May 2004,
Bioresource technology,
