Yeast: Difference between revisions

In general, fermentation rates increase with temperature up to a maximum value (commonly >29C), after which premature cessation is probable due, in part, to elevated ethanol toxicity (D’Amato et al. 2006).<ref name="Bohlscheid">https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.2010.00365.x</ref> Beltran et al. demonstrated that low temperature fermentations altered nitrogen transport and metabolism, and suggested that coordination between carbon and nitrogen metabolisms may be hampered. Increased fermentation temperatures also alter the nutrient requirements of Saccharomyces (Shinohara et al. 1996; Ribéreau-Gayon et al. 2000), but these effects are not well defined for most nutrients.<ref name="Bohlscheid"/>

==Nutrition==