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.
Mendeley saves you time finding and organizing research
Choose a citation style from the tabs below