Premium
Kinetics of protein secretion and fractionation in Baker's yeast fermentations
Author(s) -
Park DonHee,
Malaney George W.,
Tanner Robert D.
Publication year - 1987
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280390203
Subject(s) - fractionation , yeast , industrial fermentation , fermentation , adsorption , chemistry , kinetics , chromatography , secretion , bubble , mixing (physics) , biochemistry , organic chemistry , physics , quantum mechanics , parallel computing , computer science
It has previously been observed that two‐fold differences in total protein concentration can occur between the top and bottom of a baker's yeast fermentation in a laboratory‐scale fermenter. 1 This paper considers whether that separation effect may be due to imperfect liquid bulk mixing as characterized by gradients in, say, pH and glucose, or is due to some other effect such as bubble fractionation, resulting from the adsorption of these proteins on the rising bubbles. The results indicate that the latter mechanism may predominate.