Wirkung supraoptimaler Temperaturen auf Wachstum und Entwicklung einer Brennereihefe I. Wachstum und Entwicklung der HefeSaccharomyces cerevisiae, Stamm 193 bei diskontinuierlicher Kultur

Mavrina, L; Pozmogova, I N; Schade, Wolfgang

doi:10.1002/jobm.3630230910

Z Allg Mikrobiol

1983

DOI: 10.1002/jobm.3630230910

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Wirkung supraoptimaler Temperaturen auf Wachstum und Entwicklung einer Brennereihefe I. Wachstum und Entwicklung der HefeSaccharomyces cerevisiae, Stamm 193 bei diskontinuierlicher Kultur

L Mavrina¹,

I N Pozmogova²,

Wolfgang Schade³

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Cited by 5 publications

References 13 publications

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Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5

Richter

Becker

1987

Acta Biotechnologica

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The temperature-profile curve of ethanol production of the yeast Succhuromyces cerevisiae Sc 5 is shown. Accordingly the biokinetic sphere of ethanol formation consists of 5 ranges. The maximum specific ethanol formation rate v,, is reached within the temperature limits of 32°C 5 T 5 36OC, and the maximum temperature for ethanol formation amounts to T& = 57'C. Within the first suboptimum temperature range ethanol formation is not retarded thermally. Using a modified ARRHENIUS equation the activation energy of ethanol formation was calculated to be AH&oH = (78.5 -J = 2.2) kJ/mol.

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Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5

Richter

Becker

1987

Acta Biotechnologica

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Effects of temperature on microbial production IV. The influence of ethanol on the temperature‐profile curve of ethanol production

Richter¹,

Becker²

1989

Acta Biotechnologica

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The shape of the temperature profile curve of ethanol production changes in the presence of ethanol. So the characteristic points of the curve are shifted to lower values at increasing ethanol concentrations. As a reason for it the potentiation of thermal deactivation effects by ethanol already at lower temperatures is assumed. Compared to it, the activation energy of ethanol formation in the suboptimal temperature range was found to be unaffected by alcohol.

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Wirkung supraoptimaler Temperaturen auf Wachstum und Entwicklung einer Brennereihefe II. Wachstum und Entwicklung der Hefe Saccharomyces cerevisiae, Stamm 193, bei kontinuierlicher Kultivierung im pH‐stat

Mavrina

Pozmogova

Rabotnova

et al. 1983

J of Basic Microbiology

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Long term influence of a submaximal temperature (39.5 °C) on a continuous culture of Saccharomyces cerevisiae in a pH‐stat resulted in a reduction of its growth rate from 0.3 h−1 to 0.04 h−1. In consequence of an altered anabolism of the yeast cells a strong and irreversible decrease of the contents of intracellular polymers (DNA, RNA and protein) was stated. Additional changes in the energy metabolism, e.g., the activation of anaerobic pathways of substrate utilization were reversible. A yeast with new physiological features was the results. At short term action of submaximal temperatures during the time of one cell generation only minor changes in the anabolism were found and a fast return of the culture to normal parameters of growth and development was possible.

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Wirkung supraoptimaler Temperaturen auf Wachstum und Entwicklung einer Brennereihefe I. Wachstum und Entwicklung der HefeSaccharomyces cerevisiae, Stamm 193 bei diskontinuierlicher Kultur

Cited by 5 publications

References 13 publications

Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5

Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5

Effects of temperature on microbial production IV. The influence of ethanol on the temperature‐profile curve of ethanol production

Wirkung supraoptimaler Temperaturen auf Wachstum und Entwicklung einer Brennereihefe II. Wachstum und Entwicklung der Hefe Saccharomyces cerevisiae, Stamm 193, bei kontinuierlicher Kultivierung im pH‐stat

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