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

Richard Owusu; Arthur Finch

doi:10.2323/jgam.31.221

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

Richard Owusu, Arthur Finch

Faculty Of Life & Health Sciences

Research output: Contribution to journal › Article › peer-review

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

Original language	English
Pages (from-to)	221-230
Journal	Journal of General and Applied Microbiology
Volume	31
Issue number	3
DOIs	https://doi.org/10.2323/jgam.31.221
Publication status	Published - 1985

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title = "Study of immobilized yeast, Saccharomyces cerevisiae, using flow microcalorimetry.",

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",

author = "Richard Owusu and Arthur Finch",

year = "1985",

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journal = "Journal of General and Applied Microbiology",

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AU - Finch, Arthur

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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

JF - Journal of General and Applied Microbiology

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