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Characterization of commercial yeast strains by flow microcalorimetry
Author(s) -
Perry B.F.,
Beezer A.E.,
Miles R.J.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb02605.x
Subject(s) - isothermal microcalorimetry , yeast , characterization (materials science) , saccharomyces cerevisiae , chemistry , saccharomyces , flow (mathematics) , biological system , biology , biochemistry , materials science , mathematics , thermodynamics , nanotechnology , physics , enthalpy , geometry
A flow microcalorimetric procedure has been developed for the characterization of representative strains of Saccharomyces cerevisiae and Sacch. uvarum (carlsbergensis) used in the food industry. Growth in a chemically defined medium containing single and mixed sugars gave reproducible and characteristic power‐time curves. The technique is proposed as a rapid alternative method for the characterization of yeast strains selected for commercial use.