Metabolic heat evolution of Saccharomyces cerevisiae grown under very-high-gravity conditions

Metabolic heat evolution of Saccharomyces cerevisiae under conditions of various combinations of glucose level (low gravity, 10 g glucose/l; very-high-gravity, 300 g glucose/l), temperature, and urea concentration was investigated. The measured overall metabolic heat evolution was 0.416 and 0.476 J/...

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Bibliographic Details
Published in:Process biochemistry (1991) 2008-11, Vol.43 (11), p.1253-1258
Main Authors: Theerarattananoon, Karnnalin, Lin, Yen-Han, Peng, Ding-Yu
Format: Article
Language:English
Subjects:
Ethanol
Fuel alcohol
Metabolic heat evolution
Microcalorimetry
Saccharomyces cerevisiae
Very-high-gravity fermentation
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Summary:Metabolic heat evolution of Saccharomyces cerevisiae under conditions of various combinations of glucose level (low gravity, 10 g glucose/l; very-high-gravity, 300 g glucose/l), temperature, and urea concentration was investigated. The measured overall metabolic heat evolution was 0.416 and 0.476 J/h, respectively, for 10 and 300 g glucose/l in the presence of urea. As glucose level was increased from low- to very-high-gravity when urea was supplemented, a lesser amount of heat evolved (66–43 kJ/mol glucose consumed; 54–32 kJ/mol ethanol produced at 25 °C), implying that a combined substrate and product inhibitory effect was exerted on yeast. When yeast was cultivated under 300 g glucose/l without urea addition, more metabolic heat was evolved at the elevation of fermentation temperature. Comparatively, when yeast was grown at a very-high-gravity condition with urea addition, an inverse relationship between temperature and metabolic heat evolution was recorded.
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2008.07.006