What are the effects of these conditions on fermentation?

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undisclothesed
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What are the effects of these conditions on fermentation?

Post by undisclothesed » Tue Mar 14, 2006 2:41 am

we did a lab the other day on the effects of ph, substrate (lactose), MgCl2, NaF, and temperature on yeast fermentation.

I can understand how NaF (an inhibitor) would decrease fermentation rate.

What I don't understand is how pH levels, MgCl2, and temperature effect yeast fermentation..?

I've been googling for the past hour and can not come up with any answers :? Can someone please help me out?

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Nithin
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Post by Nithin » Tue Mar 14, 2006 11:13 am

For every organism in the world, there is particular temperature and pH where its activity is maximum.

For yeast I think it should be around 30 degC and its pH requirement is acidic condition (not very much)

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Post by undisclothesed » Tue Mar 14, 2006 6:21 pm

can you exlain how exactly temperature and ph effects the yeast?

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Poison
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Post by Poison » Tue Mar 14, 2006 7:58 pm

It's generally about the enzyme activity.
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