Viability and initial kinetic parameters for dry yeast inocula in batch fermentations

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Abstract

A simple method for estimating viability of dry yeast inocula and the initial kinetic parameters, μm(h-1) and νm(h-1), for batch fermentations was developed based on broth assays during the exponential growth phase. Ethanol concentrations of shake-flask broths, determined by assay or calculated from mass loss, were fitted with an exponential growth/production equation as a model. Medium (400 ml, 200 g l-1sucrose) was inoculated with commercial dry yeast products (Saccharomyces cerevisiae) and fermented at 25°C. Some were presaturated with CO2for mass loss measurements. A lag period of approximately 15 min was observed before the yeast started producing ethanol. Initial kinetic parameters were similar to published values. © 1991.

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Bryan, W. L., & Silman, R. W. (1991). Viability and initial kinetic parameters for dry yeast inocula in batch fermentations. Enzyme and Microbial Technology, 13(1), 2–8. https://doi.org/10.1016/0141-0229(91)90180-I

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