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

Richard Owusu, Arthur Finch

Research output: Contribution to journal › Article

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

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Owusu, Richard ; Finch, Arthur. / Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry. In: Journal of General and Applied Microbiology. 1985 ; Vol. 31, No. 3. pp. 221-230.
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Owusu, R & Finch, A 1985, 'Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry.', Journal of General and Applied Microbiology, vol. 31, no. 3, pp. 221-230. https://doi.org/10.2323/jgam.31.221

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 journal › Article

TY - JOUR

T1 - Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry.

AU - Owusu, Richard

AU - Finch, Arthur

PY - 1985

Y1 - 1985

N2 - 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

AB - 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

U2 - 10.2323/jgam.31.221

DO - 10.2323/jgam.31.221

M3 - Article

VL - 31

SP - 221

EP - 230

JO - Journal of General and Applied Microbiology

T2 - Journal of General and Applied Microbiology

JF - Journal of General and Applied Microbiology

SN - 0022-1260

IS - 3

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Owusu R, Finch A. Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry. Journal of General and Applied Microbiology. 1985;31(3):221-230. https://doi.org/10.2323/jgam.31.221

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