Fernandes L, Côrte-Real M, Loureiro V, Loureiro-Dias M C, Leão C
Departamento de Biologia, Universidade do Minho, Braga, Portugal.
Lett Appl Microbiol. 1997 Oct;25(4):249-53. doi: 10.1046/j.1472-765x.1997.00214.x.
In the yeast Zygosaccharomyces bailii ISA 1307, respiration and fermentation of glucose were exponentially inhibited by ethanol, both processes displaying similar sensitivity to the alcohol. Moreover, the degree of inhibition on fermentation was of the same magnitude as that reported for Saccharomyces cerevisiae. Acetic acid also inhibited these two metabolic processes in Z. bailii, with the kinetics of inhibition again being exponential. However, inhibition of fermentation was much less pronounced than in S. cerevisiae. The values estimated with Z. bailii for the minimum inhibitory concentration of acetic acid ranged from 100 to 240 mmol 1(-1) total acetic acid compared with values of near zero reported for S. cerevisiae. The inhibitory effects of acetic acid on Z. bailii were not significantly potentiated by ethanol.
在巴氏接合酵母ISA 1307中，葡萄糖的呼吸作用和发酵作用均受到乙醇的指数抑制，这两个过程对酒精表现出相似的敏感性。此外，对发酵的抑制程度与酿酒酵母的报道程度相同。乙酸也抑制巴氏接合酵母中的这两个代谢过程，抑制动力学同样呈指数关系。然而，对发酵的抑制比对酿酒酵母的抑制要弱得多。巴氏接合酵母对乙酸的最低抑制浓度估计值在总乙酸100至240 mmol 1(-1)之间，而酿酒酵母的该值接近零。乙醇对乙酸在巴氏接合酵母上的抑制作用没有显著增强。
