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

Richard Owusu, Arthur Finch

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


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
Original languageEnglish
Pages (from-to)221-230
JournalJournal of General and Applied Microbiology
Issue number3
Publication statusPublished (in print/issue) - 1985


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