Preconcentrating (within the broth) secreted extracellular proteins during a bakers' yeast fermentation

Conference · Tue Dec 31 23:00:00 EST 1985 · Biotechnol. Bioeng. Symp.; (United States)

OSTI ID:5693703

Effler, Jr, W T; Pandey, N K; Tanner, R D; Malaney, G W; Scott, C D ^[1]

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1. ed.

Proteins secreted by yeast during the fermentation process are spacially fractionated (concentrated at a particular vertical position) within the fermentation vessel due to the phenomenon of bubble fractionation, despite moderately vigorous mixing. The degree of fractionation is influenced by the conditions in which the fermentation takes place. The broth pH strongly influences the extent of fractionation of specific proteins. In addition fractionation is enhanced under anaerobic conditions, presumably because there are more CO2 bubbles present for hydrophobic protein adsorption. The addition of moderate levels of salt to the broth reduces the fractionation for most (but not all) of the proteins.

• Research Organization: Venderbilt Univ., Nashiville, TN 37235, USA. Chemical Engineering Dept.
• OSTI ID: 5693703
• Report Number(s): CONF-860508-
• Journal Information: Biotechnol. Bioeng. Symp.; (United States), Journal Name: Biotechnol. Bioeng. Symp.; (United States) Vol. 17; ISSN BIBSB
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
140504* -- Solar Energy Conversion-- Biomass Production & Conversion-- (-1989)
ANAEROBIC CONDITIONS
BIOCONVERSION
BIOREACTORS
CARBON COMPOUNDS
CARBON DIOXIDE
CARBON OXIDES
CHALCOGENIDES
FERMENTATION
FRACTIONATION
FUNGI
MICROORGANISMS
ORGANIC COMPOUNDS
OXIDES
OXYGEN COMPOUNDS
PH VALUE
PLANTS
PROTEINS
SEPARATION PROCESSES
YEASTS