So, looking at this basic diagram, it appears that Pyruvate is able to produce CO2 in two separate processes, and it seems to be determined by the enzymes that are responsible for breaking it down, triggered by the environmental factors in which the yeast cell is located. Am I reading this correctly?
So then the question is: Is it possible to denature/prevent the enzyme responsible for converting Pyruvate into Acetadehyde + CO2, and rather have the activity redirect itself towards the mitochondria? Or is Acetyl-COA critical for mitochondrial functioning?
On Saturday, August 4, 2018 at 8:35:47 AM UTC+7, Nathan McCorkle wrote:
On Fri, Aug 3, 2018 at 6:07 PM Bryan Hugill <bryan....@gmail.com> wrote:
> And yes, by off-gassing the CO2, the drink's acidity (and by extension, shelf-life / risk of spoilage) would be significantly reduced. So, not ideal.
I think he was saying that by avoiding the alcohol production pathway,
you're going to affect the pH with other metabolites, aside from CO2
modulating this.
>
> Also, wouldn't fermenting the drink in an oxygen-rich environment encourage the growth of other critters, which may then outcompete the yeast and increase the chances of spoiled batches?
my guess is the lack of alcohol as an antimicrobial would contribute
more than excess oxygen for competitors
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