Re: [DIYbio] Hacking yeast to produce high CO2 / low ethanol

On Fri, Aug 3, 2018 at 6:07 PM Bryan Hugill <bryan.hugill@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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