Summary
An investigation of the effects of ethanol on both the stabilities and activities of glycolytic enzymes of yeast and Zymomonas mobilis is presented. It is concluded that enzyme denaturation is unlikely to play a direct part in ethanol tolerance, but inhibition by ethanol may be responsible for slowing some of the glycolytic reactions.
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Millar, D.G., Griffiths-Smith, K., Algar, E. et al. Activity and stability of glycolytic enzymes in the presence of ethanol. Biotechnol Lett 4, 601–606 (1982). https://doi.org/10.1007/BF00127792
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DOI: https://doi.org/10.1007/BF00127792