van Uden N, da Cruz Duarte H
Z Allg Mikrobiol. 1981;21(10):743-50.
Ethanol at concentrations above 3% (w/v) decreased the maximum temperature for growth of Saccharomyces cerevisiae in batch culture. At 9% (w/v), the highest concentration tested, the maximum temperature suffered a decrease of about 10 degrees centigrade. At effective concentrations ethanol shifted the ARRHENIUS plots of growth and death in the superoptimal temperature range to lower temperature while an associative temperature profile was maintained. Thus at a concentration of 6% (w/v), ethanol depressed the optimum temperature for growth from 37 degree C to 25 degree C, the final maximum temperature for growth from 40 degree C to 33 degree C and the initial maximum temperature for growth from 44 degree C to 36 degree C. The results indicate that during alcoholic batch fermentation these three cardinal temperatures are variables, the values of which decrease with increasing ethanol concentration. When the ethanol concentration becomes high enough to depress them successively below the process temperature, the yeast population becomes increasingly subject to ethanol-enhanced thermal death. Implications of the findings for the production of fermentation ethanol in batch and continuous processes are discussed.
浓度高于3%（w/v）的乙醇会降低分批培养中酿酒酵母生长的最高温度。在9%（w/v）（测试的最高浓度）时，最高温度下降了约10摄氏度。在有效浓度下，乙醇将超最适温度范围内生长和死亡的阿伦尼乌斯曲线移至较低温度，同时保持相关的温度曲线。因此，在6%（w/v）的浓度下，乙醇将生长的最适温度从37℃降至25℃，最终生长最高温度从40℃降至33℃，初始生长最高温度从44℃降至36℃。结果表明，在酒精分批发酵过程中，这三个基本温度是变量，其值随乙醇浓度的增加而降低。当乙醇浓度高到足以使其连续低于工艺温度时，酵母群体越来越容易受到乙醇增强的热死亡影响。本文讨论了这些发现对分批和连续工艺生产发酵乙醇的影响。
