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Abstract
The inhibitory effect of ethanol on several parameters of starch fermentation was studied by comparing the strain Schwanniomyces castellii and the corresponding respiratory-deficient mutant. The effect of ethanol on cell viability and cell growth depends on the yeast metabolism. Inhibition was greater when the fermentative metabolism was preponderant. Amylases were shown to be inhibited at ethanol concentrations which are often obtained in fermentation. This inhibition conformed to non-competitive kinetics and was reversible. Enzyme biosynthesis was reduced in the presence of ethanol.
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