A study has been made on the influence of various concentrations of ethanol and acetaldehyde on the formation of ethyl acetate in alcoholic fermentation with Saccharomyces cerevisiae of a synthetic medium with glucose as carbon source. The ethanol concentration of the medium has a decided effect on the rate of ethyl acetate formation. The rate is determined on the basis of the ethanol concentration according to the Briggs-Haldane theory. For different pH values within the range of 4.6-5.0, Haldane's constant and the maximum rate of ethyl acetate formation have been determined, and a theoretical relation between ethyl acetate formation and ethanol concentration at given values of Haldane's constant and of the maximum rate has been derived. The addition of acetaldehyde to the medium does not increase the formation of ethyl acetate.

REFERENCES

1 Barker, S. B., & Summerson, W. H., J. biol. Chem., 1941, 138, 535.
CAS Web of Science® Google Scholar
2 Briggs, H. E., & Haldane, J. B. S., Biochem. J., 1925, 19, 338.
10.1042/bj0190338
CAS PubMed Web of Science® Google Scholar
3 Conway, E. J., & Downey, M., Biochem. J., 1950, 47, 347.
10.1042/bj0470347
CAS PubMed Web of Science® Google Scholar
4 Dixon, M., & Webb, E. C., Enzymes. London: Longmans, Green & Co., Ltd., 1958, p. 64.
Google Scholar
5 Elving, P. J., Warshowsky, B., Shoemaker, E., & Margolit, J., Analyt. Chem., 1948, 20, 25.
10.1021/ac60013a005
CAS Web of Science® Google Scholar
6 Enebo, L., Proc. Eur. Brew. Conv., Copenhagen, 1957, 370.
CAS Google Scholar
7 Enebo, L., personal communication.
Google Scholar
8 Genevois, L., Rev. Ferm. Ind. aliment., 1951, 6, 18.
Google Scholar
9 Genevois, L., Bull. Assoc. Diplomés Microbiol. Fac. Pharm., Nancy, 1951, xliv, 3.
Google Scholar
10 Genevois, L., Brauwissenschaft, 1961, 14, 52.
CAS Google Scholar
11 Miwa, D., & Ueyama, H., J. Ferm. Technol., 1961, 39, 410.
CAS Google Scholar
12 Neish, A. C., Analytical Methods for Bacterial Fermentations. Report No. 46-8-3. Saskatoon: 1952, p. 36.
Google Scholar
13 Nordström, K., this Journal, 1961, 173.
CAS PubMed Google Scholar
14 Nordström, K., unpublished data.
Google Scholar
15 Peel, J. L., Biochem. J., 1951, 49, 62.
CAS PubMed Web of Science® Google Scholar
16 Peyneaud, E., Ind. aliment. agric., 1956, 73, 253.
Google Scholar
17 Reiner, J. M., Behaviour of Enzyme Systems. Minneapolis: Burgess Publ. Co., 1959, Chapter 1.
Google Scholar
18 Rothstein, A., Bact. Rev., 1959, 23, 175.
CAS PubMed Web of Science® Google Scholar
19 Stotz, E., J. biol. Chem., 1943, 148, 589.
Google Scholar
20 Tabachnick, J., & Joslyn, M. A., Plant Physiol., 1953, 28, 681.
10.1104/pp.28.4.681
CAS PubMed Web of Science® Google Scholar
21 Tabachnick, J., & Joslyn, M. A., J. Bact., 1953, 65, 1.
10.1002/path.1700650102
CAS PubMed Google Scholar

Citing Literature

Volume68, Issue2

March‐April 1962

Pages 188-196

FORMATION OF ETHYL ACETATE IN FERMENTATION WITH BREWER'S YEAST. II. KINETICS OF FORMATION FROM ETHANOL AND INFLUENCE OF ACETALDEHYDE

Abstract

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

FORMATION OF ETHYL ACETATE IN FERMENTATION WITH BREWER'S YEAST. II. KINETICS OF FORMATION FROM ETHANOL AND INFLUENCE OF ACETALDEHYDE

Abstract

REFERENCES

Citing Literature

References

Related

Information