{"id":{"repo_id":"cape-town","oai_identifier":"oai:open.uct.ac.za:11427/12310"},"canonical_url":"https://search.dev.ndltd.org/etd/cape-town/oai:open.uct.ac.za:11427/12310","repository":{"repo_id":"cape-town","name":"University of Cape Town","base_url":"https://open.uct.ac.za/oai/request"},"display":{"title":"Ethanol inhibition of continuous anaerobic yeast growth","abstract":"The growing interest in fermentation and fermentation technology as a means to produce chemicals has led to the investigation of different aspects of many fermentations. In this work, the inhibitory effects of the product ethanol on the yeast Saccharomy cescerevisiae ATCC 4126 have been studied during the conversion of the substrate glucose. Continuous culture techniques under anaerobic conditions (the medium was not deaerated) were used where high concentrations of ethanol were produced by the yeast itself. 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This was in contrast to previous studies in the literature where ethanol was added to the culture.","abstract_has_math":false,"creators":["Hoppe, Gerhard Klaus"],"institution":"Department of Chemical Engineering","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["Hansford, Geoffrey Spearing"],"committee_chairs":[],"committee_members":[],"year":1981,"date_issued":"1981","date_published":"1981","updated_at":"2026-07-22T22:23:02Z","subjects":[],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/11427/12310","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Hansford, Geoffrey Spearing"]},{"key":"dc:creator","label":"Author","values":["Hoppe, Gerhard Klaus"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-01-27T09:32:30Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-01-27T09:32:30Z"]},{"key":"dc:date.issued","label":"Date","values":["1981"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Department of Chemical Engineering"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["University of Cape Town"]},{"key":"dc:type","label":"Dc Type","values":["Master Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["Masters"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["MSc"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/11427/12310"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Bibliography: p. 107-109."]},{"key":"dc:description.abstract","label":"Abstract","values":["The growing interest in fermentation and fermentation technology as a means to produce chemicals has led to the investigation of different aspects of many fermentations. In this work, the inhibitory effects of the product ethanol on the yeast Saccharomy cescerevisiae ATCC 4126 have been studied during the conversion of the substrate glucose. Continuous culture techniques under anaerobic conditions (the medium was not deaerated) were used where high concentrations of ethanol were produced by the yeast itself. 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