Growth characteristics of bakers' yeast in ethanol

Journal Article · Thu May 01 04:00:00 EDT 1980 · Biotechnol. Bioeng.; (United States)

OSTI ID:6720450

Wasungu, K M; Simard, R E

The influence of temperature (15 - 40 degrees C) and pH (2.5 - 6.0) on the continuous growth of bakers' yeast (Saccharomyces cerevisiae) at steady state in 1% ethanol was investigated. Optimal temperature and pH were 30 degrees C and 4.5, respectively. The short-term effect of ethanol concentration (0.1 - 10.0%) on the yeast growth was assessed in batch culture. Up to 1% of ethanol, the yeast growth increased in function of the ethanol concentration in the medium. The biomass reached a maximum within the interval of 1-4% of ethanol (7.9 and 31.6 g/L, respectively) and decreased at higher concentrations. The residual ethanol concentration in the medium increased rapidly when the initial ethanol concentration exceeded 4%. The best-fit model obtained for growth inhibition as a function of ethanol concentrations was that of Tseng and Wayman: mu m S/(K+S) - i (S-S0). With this model, the specific growth rate (mu) decreased linearly as the ethanol concentration increased between the threshold value (S0) of 11.26 g/L to be fully inhibited at 70.00 g/L (S); an inhibition constant (i) of 0.0048 g/L/hour, a maximum specific growth rate (mu m) of 0.284/hour, and a saturation constant (K) of 0.611 g/L were obtained. (Refs. 17).

• Research Organization: Centre de Recherche en Nutrition and Dept de Sciences et Tech des Aliments, Univ Laval, Ste-Foy, Quebec G1K 7P4, Canada
• OSTI ID: 6720450
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 24:5; ISSN BIBIA
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
140504* -- Solar Energy Conversion-- Biomass Production & Conversion-- (-1989)
550700 -- Microbiology
59 BASIC BIOLOGICAL SCIENCES
ALCOHOLS
BATCH CULTURE
CULTIVATION TECHNIQUES
CULTURE MEDIA
ETHANOL
FUNGI
GROWTH
HYDROXY COMPOUNDS
MICROORGANISMS
ORGANIC COMPOUNDS
PH VALUE
PLANTS
SACCHAROMYCES
SACCHAROMYCES CEREVISIAE
TEMPERATURE EFFECTS
YEASTS