Effects of metabolic inhibitors on the alcoholic fermentation by several yeasts in batch or in immobilized cell systems

Summary In previous papers it was shown that the bacterium Zymomonas mobilis might be an interesting alternative for industrial alcohol production from sugar, compared to Saccharomyces bayanus. Factors that might increase the glucose to ethanol conversion efficiency and which are in favour of the bacterium, are the production of less biomass and less by-products such as glycerol, succinic acid, butanediol, acetoin, and acetic acid. In order to reduce the synthesis of biomass three metabolic inhibitors were now studied: dinitrophenol, azide and arsenate. Their effects on the alcoholic fermentation in batch and in immobilized cell system were investigated, using three yeasts: Saccharomyces bayanus, Schizosacharomyces pombe, and Saccharomyces diastaticus. It was found that dinitrophenol in 0.1 mM concentration was effective in increasing the conversion of glucose to ethanol especially with Saccharomyces bayanus while azide in 0.1 mM concentration was better with Schizosaccharomyces pombe. In immobilized systems high steady state ethanol production from 15% glucose media was obtained by inclusion into the media of dinitrophenol or azide. Arsenate had less effect at the concentration used. Arsenate had less effect at the concentrations used. As a result ethanol productivity in g·l^-1·h^-1 was increased from around 70 in the absence of inhibitor to around 74 in the presence of dinitrophenol with Saccharomyces bayanus. With Schizosaccharomyces pombe the productivity was increased from around 65 in the absence of inhibitor to around 74 in the presence of azide. The specific ethanol productivity expressed as g ethanol formed per hour and per g viable cells was increased from 0.87 to 1.37 for Schizosaccharomyces pombe and from 1.02 to 1.66 for Saccharomyces bayanus.