Further studies on inhibitory effect of juniper berry oils on ethanol fermentation

Further studies on inhibitory effect of juniper berry oils on ethanol fermentation

The inhibitory effect of juniper berry oil on ethanol fermentation by Bakers' yeast is shown. The higher the amount of the juniper berry oil, the more intensive is the inhibition. The lag time and the duration of the ethanol of fermentation are considerably extended, sugar utilization and ethan...

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Veröffentlicht in:Enzyme and microbial technology 1990-01, Vol.12 (9), p.706-709
Hauptverfasser: Veljkovic, V B, Lazic, M L, Rutic, D J, Stankovic, M Z
Format: Artikel
Sprache:eng
Schlagworte:
Saccharomyces cerevisiae
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Zusammenfassung:The inhibitory effect of juniper berry oil on ethanol fermentation by Bakers' yeast is shown. The higher the amount of the juniper berry oil, the more intensive is the inhibition. The lag time and the duration of the ethanol of fermentation are considerably extended, sugar utilization and ethanol production are retarded, while organic acid formation is increased in the presence of the juniper berry oil.
ISSN:0141-0229