Kinetics of product inhibition in alcohol fermentation‐temperature effect in the “sake” brewing

Abstract

Abstract One of the kinteic equations derived previously from a series of sophisticated batch and continuous alcohol fermentations by using a respiration‐deficient mutant of baker's yeast is as follows: where dp / dt = ethanol production rate, v0 = specific rate of ethanol production at p = 0, k 2 = empirical constant, K ′ s = saturation constant, S = glucose concentration, and X = cell mass concentration. The above equation was confirmed in the previous paper to fit, the brewing of “sake.” The temperature of the specific brewing is not always constant (10 to 18°C). The effect of temperature on v0 was assessed from the Arrhenius plot, assuming that k 2 was independent of temperature. Values of dp / dt taken from the “sake” brewing data were rearranged, taking the temperature change into account. These datu, corrected for the temperature, were found to follow quite favorably the kinetic equation mentioned above. So far, a prediction of the ethanol production rate in practice was rectified to the extent of p = 19%.