发酵过程中酿酒酵母细胞内乙醇浓度的测定。
Determination of the intracellular concentration of ethanol in Saccharomyces cerevisiae during fermentation.
作者信息
Dombek K M, Ingram L O
出版信息
Appl Environ Microbiol. 1986 Jan;51(1):197-200. doi: 10.1128/aem.51.1.197-200.1986.
Abstract
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.
摘要
关于酿酒酵母在发酵过程中细胞内乙醇浓度存在相当大的争议。这种争议源于测量乙醇等化合物细胞内浓度时的问题，这些化合物由代谢快速产生且可能迅速从细胞中扩散出去。我们使用了一种基于排除[14C]山梨醇来估算细胞水体积的新方法来测定细胞内乙醇浓度。该方法避免了先前报道中的许多技术问题。我们的结果表明，酿酒酵母发酵悬浮液中乙醇的细胞外浓度小于或等于细胞内环境中的浓度，即使在分批发酵最活跃的阶段也不会升至先前报道的高水平。
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