Ethanol formation by hybrid yeasts

Intracellular ethanol — accumulation and exit from yeast and other cells

“…More modest levels of apparent intracellular accumulation have however been reported [42,43,46]. More modest levels of apparent intracellular accumulation have however been reported [42,43,46].…”

“…Excessively high values are generally not obtained by this method, however, the highest apparent concentrations are obtained for the fastest growing cells [40,41]. Indeed, contrary to this assumption, it has been shown that this washing step removes nearly all of the intracellular ethanol from both yeast and Zymomonas [16,[42][43][44][45][46]. Indeed, contrary to this assumption, it has been shown that this washing step removes nearly all of the intracellular ethanol from both yeast and Zymomonas [16,[42][43][44][45][46].…”

“…1 [49]. However, precooling of the sample is essential to halt or slow endogenous metabolism and high-speed centrifugation for times much lower than three minutes are recommended to overcome the effects of this residual metabolism [44,46,49]. Such lower intracellular concentrations are commonly reported at the end of fermentations using the above techniques [1,6,10,24,43,[47][48][49] and the significance of this will be discussed later.…”

Characteristics of alcoholic fermentation with the application of Saccharomyces cerevisiae yeasts: As-4 strain and I-7-43 fusant with amylolytic properties

“…S. cerevisiae, S. diastaticus and others, point out that not all the new strains comply the technological requirements (Laluce & Mattoon, 1984;Laplace, Delegenes, Maletta, & Navarro, 1993; Legmann & Margalith, 1986).…”

Cross-breeding of distillers' yeast by hybridization of spore derived clones

“…Mutagenesis has been used in the breeding of ethanol tolerant wine yeasts (1) and selective hybridization has produced hybrids with a better wine making potential (10,32). Ethanol resistant variants have been recovered by selection in batch (8) as well as continuous cultures (3, 2 l) and protoplast fusion has been used to create strains with improved fermentation characteristics (22,27).…”