Answer:
Both the products of yeast fermentation, ethanol and CO2, act as product inhibition. Its not toxic, but CO2 will inhibit further fermentation activity of culture yeast.. Hello there. ... Its not toxic, but acid produced during fermentation, will increase the H+ ions in ur media which will hinder further yeast growth.
When no increase in ethanol concentration, while the increase in carbon dioxide, there will be a decrease in the fermentation rate.
Ethanol fermentation is the process of conversion of sugars into carbon dioxide and alcohol.
The ethanol and carbon dioxide are the products of the ethanol fermentation reaction. The products act as inhibitors of the reaction.
With the increase in the concentration of carbon dioxide, the inhibitor concentration increases, resulting in the inhibition of the fermentation reaction.
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