Growth characteristics of bakers' yeast in ethanol

Journal Article · Thu May 01 00:00:00 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), Vol. 24:5
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
59 BASIC BIOLOGICAL SCIENCES
SACCHAROMYCES CEREVISIAE
GROWTH
BATCH CULTURE
CULTIVATION TECHNIQUES
CULTURE MEDIA
ETHANOL
PH VALUE
TEMPERATURE EFFECTS
ALCOHOLS
FUNGI
HYDROXY COMPOUNDS
MICROORGANISMS
ORGANIC COMPOUNDS
PLANTS
SACCHAROMYCES
YEASTS
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