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Experimental bioenergetics of Saccharomyces cerevisiae in respiration and fermentation
Author(s) -
Yerushalmi L.,
Volesky B.
Publication year - 1981
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260231017
Subject(s) - fermentation , catabolite repression , respiration , chemistry , biomass (ecology) , bioenergetics , sugar , food science , biochemistry , biology , botany , ecology , mutant , mitochondrion , gene
Aerobic growth of Saccharomyces cerevisiae on glucose was investigated, focusing on the heat evolution as it relates to biomass and ethanol synthesis. “Aerobic fermentation” and “aerobic respiration” were established respectively in the experimental system by performing batch and fed‐batch experiments. “Balanced growth” batch cultivations were carried out with initial sugar concentrations ranging from 10 to 70 g/L, resulting in different degrees of catabolite repression. The fermentative heat generation was continuously monitored in addition to the key culture parameters such as ethanol production rate, CO 2 evolution rate, O 2 uptake rate, specific growth rate, and sugar consumption rate. The respective variations of the above quantities reflecting the variations in the catabolic activity of the culture were studied. This was done in order to evaluate the microbial regulatory system, the energetics of microbial growth including the rate of heat evolution and the distribution of organic substrate between respiration and fermentation. This study was supported by closing C, energy, and electron balances on the system. The comparison of the fractions of substrate energy evolved as heat (δ h ) with the fraction of available electrons transferred to oxygen (ϵ O2 ) indicated equal values of the two (0.46) in the aerobic respiration (fed‐batch cultivation). However, the glucose effect in batch cultivations resulted in smaller ϵ O2 than δ h , while both values decreased in their absolute values. The evaluation of the heat energetic yield coefficients, together with the fraction of the available electrons transferred to O, contributed to the estimation of the extent of heat production through oxidative phosphorylation.