The effect of an electrochemically generated oxidation-reduction potential and electric pulse on ethanol production and growth of Saccharomyces cerevisiae ATCC 26603 was experimented and compared with effects of electron mediators (neutral red, benzyl viologen, and thionine), chemical oxidants (hydrogen peroxide and hypochlorite), chemical reductants (sulfite and nitrite), oxygen, and hydrogen. The oxidation (anodic) and reduction (cathodic) potential and electric pulse activated ethanol production and growth, and changed the total soluble protein pattern of the test strain. Neutral red electrochemically reduced activated ethanol production and growth of the test strain, but benzyl viologen and thionine did not. Nitrite inhibited ethanol production but did not influence growth of the test strain. Hydrogen peroxide, hypochlorite, and sulfite did not influence ethanol production and growth of the test strain. Hydrogen and oxygen also did not influence the growth and ethanol production. It shows that the test strain may perceive electrochemically generated oxidation-reduction potential and electric pulse as an environmental factor.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Alcohol in Daily Products: Health Risks, Cultural Considerations, and Economic Impacts.
Risk Manag Healthc Policy
January 2025
Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang, 45363, Indonesia.
Ethanol, a bioactive compound prevalent in both social and industrial applications, is present in alcoholic beverages as well as a range of everyday products. In food, ethanol functions primarily as an additive or a by-product of fermentation, while in pharmaceuticals and cosmetics, it serves as a solvent or preservative. Despite its widespread use, three critical research gaps exist in current literature.
View Article and Find Full Text PDFRevealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis.
Food Chem X
January 2025
Institute of Agro-Products Processing Science and Technology / Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan 610000, China.
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars.
View Article and Find Full Text PDFEvaluating the potential of Kalanchoe pinnata, Piper amalago amalago, and other botanicals as economical insecticidal synergists against Anopheles gambiae.
Malar J
January 2025
Caribbean Centre for Research in Biosciences, Natural Products Institute, University of the West Indies, Kingston, Jamaica.
Background: Synergists reduce insecticide metabolism in mosquitoes by competing with insecticides for the active sites of metabolic enzymes, such as cytochrome P450s (CYPs). This increases the availability of the insecticide at its specific target site. The combination of both insecticides and synergists increases the toxicity of the mixture.
View Article and Find Full Text PDFHemp tea waste-immobilized lipase for the synthesis of alkyl oleates in solvent free systems.
J Biotechnol
January 2025
Department of Chemistry, Sapienza University of Rome, P.le A. Moro 5, 00185 Rome, Italy. Electronic address:
This study explores the immobilization of lipase from Candida rugosa (CRL) on hemp tea waste to catalyze the esterification of oleic acid with primary aliphatic C2-C12 alcohols. in a solvent-free system. The immobilization method employed was adsorption, chosen for its simplicity, low cost, and ability to preserve enzyme activity.
View Article and Find Full Text PDFComparative study on the anti-alcoholic liver disease efficiency of the ethanol- and water-soluble polysaccharides from Baijiu vinasses.
Int J Biol Macromol
January 2025
Luzhou Laojiao Co, Ltd, Luzhou, Sichuan 646000, China; National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan 646000, China.
Ethanol- and water-soluble polysaccharides were extracted from Baijiu vinasses (EP and WP), respectively. EP was dominantly composed by arabinose, glucose and xylose with molar ratio of 8.81: 76.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!