Respiro-fermentative metabolism in yeast cultivated in solid-state culture: The Crabtree effect and ethanol production

Abstract

totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Fermented beverage of Ardisia compressa fruits based on commercial and native yeasts: evaluation of kinetic changes

“…In the present work, the native yeast showed a better performance than S. cerevisiae, but more investigation must be conducted to purify and identify the specific strain, which would allow to standardize the fermented product (Dellacassa et al, 2017). Besides, the evaluation of conditions at which the yeast can be propagated should be taken into account (Estrada-Martínez et al, 2023). In this regard, according to Agbenorhevi et al (2019), the changes in pH, titratable acidity, alcohol production, specific growth rate, polyphenol concentration, antioxidant activity, and quality of the final product are influenced by the type and amount of initial inoculum.…”