Publication

Fermentation control and the use of calorimetry

Urs von Stockar, Ian William Marison
1988
Journal Articles

Abstract

A novel heat-flux calorimeter was used to study the growth of Kluyveromyces fragilis on a variety of C substrates. Heat liberated was directly related to biomass formed and also to O2 consumed. Heat yield coeffs. derived from these relationships allowed the development of stoichiometries describing yeast growth. Since the sensitivity and speed of response of the calorimeter are higher than those of many other monitoring systems, such a system could be advantageously used to control fermns. [on SciFinder (R)]

Official source

https://infoscience.epfl.ch/entities/publication/3f65e0ae-171c-4d60-9d1e-a5a1a2a7b724

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Urs von Stockar, Ian William Marison
1988
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/3f65e0ae-171c-4d60-9d1e-a5a1a2a7b724

About this result

Related concepts (27)

Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.

Lactic acid fermentation

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen.

Calorimeter

A calorimeter is an object used for calorimetry, or the process of measuring the heat of chemical reactions or physical changes as well as heat capacity. Differential scanning calorimeters, isothermal micro calorimeters, titration calorimeters and accelerated rate calorimeters are among the most common types. A simple calorimeter just consists of a thermometer attached to a metal container full of water suspended above a combustion chamber. It is one of the measurement devices used in the study of thermodynamics, chemistry, and biochemistry.

Related publications (1)

Fermentation control and the use of calorimetry

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On-line biomass monitoring with scanning dielectric spectroscopy