Yeast poison themselves to death when the concentration of alcohol reaches about 13 percent. what is natural concentration of alchol in beverages which are naturally fermented?
Answers
in lactic acid & alcohol fermentation not much energy is released, < 7% of energy in glucose is released & not all of it is trapped as high energy bonds of ATP. also the processes are hazardous-either acid or alcohol is produced.
Answer:
The natural concentration of alcohol in naturally fermented beverages is 12-15%.
Explanation:
The ethanol tolerance level is different in different strains of yeast. It ranges between 5 to 21%. It is about 13% in most yeast strains.
The ethanol stress inhibits the growth of Saccharomyces cerevisiae while fermenting beverages. It decreases specific growth rate and cell volume, inhibits cell division, reduces cell vitality, and increases cell death.
The influence of ethanol toxicity in yeast is on macromolecular biosynthesis and cell metabolism. The production of heat shock proteins is induced and lowers the rate of RNA and protein accumulation. Further, the metabolism alters, glycolytic enzymes and intracellular proteins start denaturing, the frequency of petite mutations increases, and the activities of the yeast cell decrease.
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