I will pay for the following article Fermentation Conditions for the Production of Ethanol. The work is to be 6 pages with three to five sources, with in-text citations and a reference page.

I will pay for the following article Fermentation Conditions for the Production of Ethanol. The work is to be 6 pages with three to five sources, with in-text citations and a reference page. Ethanol concentration depresses fermentation through causing cell deaths in different yeast strains which vary at different concentrations. This can be represented graphically as shown below where Saccharomyces uvarum and Saccharomyces

According to this graph, although there are some variations in the way the strains respond to elevated ethanol concentration in the media, generally elevated ethanol concentrations inhibited cell growth while slightly higher concentrations blocked fermentation. This alcohol acts through the cell membrane which leads to lysis of the membrane leading to leaking of internal constituents which affects the cell performance.

It has been known that an increase in substrate (glucose) concentration results in decreased fermentation. In order to verify that the observed effect is due to repression of the catabolite, a similar experiment is carried out replacing the glucose with sorbitol. Even in the second experiment, observations are similar which indicates that an increase in osmotic pressure corresponds with decreasing cell viability and reduced fermentation. For the maintenance of optimal fermentation levels and cell viability at high sugar concentrations, it is necessary to minimize osmotic pressure effects. Changing the concentration of the media is instrumental in counteracting the effects of osmotic pressure. In these experiments, it was deduced that there are no changes in cell viability and the rate of fermentation when substrate concentration is increased. In the case of the substrate, supplementation is undertaken. there is an improvement in cell viability and the rate of fermentation.

In order to deal with the challenge of osmotic pressure, it is necessary to carry out investigations with regards to substrate feeding modes by the yeast. Previously done research has shown that stable fermentation rates and cell viability are possible through using fed-batch.

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