Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry.

Richard Owusu, Arthur Finch

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

When immobilized yeast was exposed to nutrients, the resulting heat effect (dQ/dt; J sec-1) increased exponentially with a doubling time (t2) of 2.2±0.3hr. The half life (dQ/dt) under non-growing conditions with sucrose as substrate was 84hr. The kinetics of the transformation of a series of sugars were characterised. The Michaelis constant (Km) and maximal heat effect, (dQ/dt)max, were determined using two common enzyme kinetics linearization plots. The shapes of the Eadie plots for some sugars are discussed in terms of currently proposed mechanisms of their uptake
LanguageEnglish
Pages221-230
JournalJournal of General and Applied Microbiology
Volume31
Issue number3
DOIs
Publication statusPublished - 1985

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Saccharomyces cerevisiae
Hot Temperature
Yeasts
Half-Life
Sucrose
Food
Enzymes

Cite this

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Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry. / Owusu, Richard; Finch, Arthur.

In: Journal of General and Applied Microbiology, Vol. 31, No. 3, 1985, p. 221-230.

Research output: Contribution to journalArticle

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AU - Finch, Arthur

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