A beer-making microbiologist noticed that no matter how long the brewing process went, 3% alcohol was the maximum produced
Hypothesize what is causing this low level of alcohol in reference to the brewer's recipe and recommend how a higher alcohol yield could be achieved. Ethanol is toxic at high concentrations, but ignore this factor to focus on microbial metabolism.
What will be an ideal response?
Answer: Answers will vary but one explanation is a low substrate concentration resulted in low fermentation to produce ethanol. Providing more carbohydrates such as glucose to the yeast in the recipe for the same growth period would increase fermentation activity and ethanol production. Another explanation is that there may be too much oxygen introduced during the brewing process, which would result in the complete oxidation of glucose instead of fermentation to ethanol. The brewer would need to take more precautions to exclude oxygen during brewing.
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