Effect of specific growth rate on fermentative capacity of baker's yeast

The specific growth rate is a key control parameter in the industrial production of baker's yeast. Nevertheless, quantitative data describing its effect on fermentative capacity are not available from the literature. In this study, the effect of the specific growth rate on the physiology and fe...

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Veröffentlicht in:Applied and Environmental Microbiology 1998-11, Vol.64 (11), p.4226-4233
Hauptverfasser: Hoek, P. van, Dijken, J.P. van, Pronk, J.T. (Delft University, Delft (Netherlands))
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Sprache:eng
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Zusammenfassung:The specific growth rate is a key control parameter in the industrial production of baker's yeast. Nevertheless, quantitative data describing its effect on fermentative capacity are not available from the literature. In this study, the effect of the specific growth rate on the physiology and fermentative capacity of an industrial Saccharomyces cerevisiae strain in aerobic, glucose-limited chemostat cultures was investigated. At specific growth rates (dilution rates, D) below 0.23 h-1, glucose metabolism was fully respiratory. Above this dilution rate, respirofementative metabolism set in, with ethanol production rates of up to 14 mmol of ethanol (.) g of biomass-1 (.) h-1 at D = 0.40 h-1. A substantial fermentative capacity (assayed offline as ethanol production rate under anaerobic conditions) was found in cultures in which no ethanol was detectable (D 0.28 h-1). This fermentative capacity increased with increasing dilution rates, from 10.0 mmol of ethanol (.) g of dry yeast biomass-1 (.) h-1 atD
ISSN:0099-2240
1098-5336
DOI:10.1128/aem.64.11.4226-4233.1998