Physical properties of microbial suspensions. II. Properties of microbial suspensions and their supernatants during fermentation conditions

Physical properties of suspensions of Saccharomyces cerevisiae, Candida utilis and Escherichia coli (density, viscosity and surface tension) were measured in synthetic suspensions formed of centrifuged biomass and supernatants from various stages of batch cultivation in the range from 0 to 10% w/v f...

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Bibliographic Details
Published in:Folia microbiologica 1977-03, Vol.22 (2), p.128-133
Main Authors: Rudis, M, Jezdinský, V, Stĕrbácek, Z
Format: Article
Language:English
Subjects:
Candida
Densitometry
Escherichia coli
Fermentation
Saccharomyces cerevisiae
Surface Tension
Suspensions
Viscosity
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Summary:Physical properties of suspensions of Saccharomyces cerevisiae, Candida utilis and Escherichia coli (density, viscosity and surface tension) were measured in synthetic suspensions formed of centrifuged biomass and supernatants from various stages of batch cultivation in the range from 0 to 10% w/v for yeasts and from 0 to 0.25% w/v for bacteria. Surface tension was also measured in native suspensions in the range of 0 less than or equal to Cm less than or equal to 2.0% w/v. All single cell suspensions were found to be Newtonian in behaviour. Densities strictly obey the mixing law, viscosities of Saccharomyces cerevisiae suspensions were correlated by an empirical relation in dependence of Cm and t, surface tensions were correlated graphically for suspensions of Saccharomyces cerevisiae and Escherichia coli, since experiments with both microorganisms have shown that the previously published approximate correlation can safely be used.
ISSN:0015-5632
1874-9356
DOI:10.1007/BF02881637