Kinetics of repeated batch production of ethanol by immobilized growing yeast cells

1986 ◽  
Vol 8 (1) ◽  
pp. 67-70 ◽  
Author(s):  
Deepak Agrawal ◽  
V. K. Jain
Keyword(s):  
Yeast Cells ◽  
Batch Production ◽  
Repeated Batch ◽  
Kinetics Of

scholarly journals SIMILARITY OF THE KINETICS OF INVERTASE ACTION IN VIVO AND IN VITRO. II

1932 ◽  
Vol 16 (2) ◽  
pp. 233-242 ◽  
Author(s):  
B. G. Wilkes ◽  
Elizabeth T. Palmer
Keyword(s):  
Physiological Activity ◽  
Outer Region ◽  
Living Cells ◽  
Yeast Cells ◽  
Live Cells ◽  
Intracellular Enzyme ◽  
Relationship Of ◽  
Kinetics Of

1. The pH-activity relationship of invertase has been studied in vivo and in vitro under identical external environmental conditions. 2. The effect of changing (H+) upon the sucroclastic activity of living cells of S. cerevisiae and of invertase solutions obtained therefrom has been found, within experimental error, to be identical. 3. The region of living yeast cells in which invertase exerts its physiological activity changes its pH freely and to the same extent as that of the suspending medium. It is suggested that this may indicate that this intracellular enzyme may perform its work somewhere in the outer region of the cell. 4. In using live cells containing maltase, no evidence of increased sucroclastic activity around pH 6.9, due to the action of Weidenhagen's α-glucosidase (maltase), was found.

scholarly journals Effect of Washing Yeast Cells on Alcohol Productivity in Repeated Batch Fermentation in Beet Molasses

1988 ◽  
Vol 83 (7) ◽  
pp. 501-503
Author(s):  
Kazuhito MORIYA ◽  
Haruyuki IEFUJI ◽  
Hitoshi SHIMOI ◽  
Shun-ichi SATO ◽  
Makoto TADENUMA
Keyword(s):  
Batch Fermentation ◽  
Yeast Cells ◽  
Beet Molasses ◽  
Repeated Batch Fermentation ◽  
Repeated Batch

scholarly journals Hsp104 Overexpression Cures Saccharomyces cerevisiae [ PSI + ] by Causing Dissolution of the Prion Seeds

2014 ◽  
Vol 13 (5) ◽  
pp. 635-647 ◽  
Author(s):  
Yang-Nim Park ◽  
Xiaohong Zhao ◽  
Yang-In Yim ◽  
Horia Todor ◽  
Robyn Ellerbrock ◽  
...  
Keyword(s):  
Molecular Chaperone ◽  
Fluorescent Protein ◽  
Yeast Cells ◽  
Yeast Prion ◽  
Yeast Prions ◽  
Daughter Cells ◽  
Amyloid Aggregates ◽  
Mother And Daughter ◽  
Green Fluorescent ◽  
Kinetics Of

ABSTRACT The [ PSI + ] yeast prion is formed when Sup35 misfolds into amyloid aggregates. [ PSI + ], like other yeast prions, is dependent on the molecular chaperone Hsp104, which severs the prion seeds so that they pass on as the yeast cells divide. Surprisingly, however, overexpression of Hsp104 also cures [ PSI + ]. Several models have been proposed to explain this effect: inhibition of severing, asymmetric segregation of the seeds between mother and daughter cells, and dissolution of the prion seeds. First, we found that neither the kinetics of curing nor the heterogeneity in the distribution of the green fluorescent protein (GFP)-labeled Sup35 foci in partially cured yeast cells is compatible with Hsp104 overexpression curing [ PSI + ] by inhibiting severing. Second, we ruled out the asymmetric segregation model by showing that the extent of curing was essentially the same in mother and daughter cells and that the fluorescent foci did not distribute asymmetrically, but rather, there was marked loss of foci in both mother and daughter cells. These results suggest that Hsp104 overexpression cures [ PSI + ] by dissolution of the prion seeds in a two-step process. First, trimming of the prion seeds by Hsp104 reduces their size, and second, their amyloid core is eliminated, most likely by proteolysis.

scholarly journals Kinetics of saccharose fermentation by Kombucha

2014 ◽  
Vol 20 (3) ◽  
pp. 345-352 ◽  
Author(s):  
Eva Loncar ◽  
Katarina Kanuric ◽  
Radomir Malbasa ◽  
Mirjana Djuric ◽  
Spasenija Milanovic
Keyword(s):  
Empirical Model ◽  
Black Tea ◽  
Reaction Rates ◽  
Yeast Cells ◽  
Inoculum Concentration ◽  
Viable Cells ◽  
Rate Of Reaction ◽  
Kinetics Of ◽  
Derivatives Of ◽  
Very High

Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10% (v/v) or 15% (v/v) of Kombucha. Total number of viable cells was as follows: approximately 5x105 of yeast cells per mL of the inoculum and approximately 2x106 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as sigmoidal function at 22oC and 30oC, and with 10% (v/v) and 15% (v/v) of inoculum quantity. Determination coefficients of the functions were very high (R2>0.99). Reaction rates were calculated as first derivatives of Boltzmann?s functions. No simple correlation between rate of reaction and independent variables (temperature and inoculum concentration) was found. Analysis of empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics.

Repeated batch production ofL-phenylalanine from phenylpyruvate and NH4Cl by immobilized cells ofNocardia opaca under hydrogen high pressure

1988 ◽  
Vol 31 (8) ◽  
pp. 834-840 ◽  
Author(s):  
Tadashi Matsunaga ◽  
Michio Higashijima ◽  
Anny Sulaswatty ◽  
Shigeo Nishimura ◽  
Takanori Kitamura ◽  
...  
Keyword(s):  
High Pressure ◽  
Immobilized Cells ◽  
Batch Production ◽  
Repeated Batch

Kinetics of d-lactic acid production by Sporolactobacillus sp. strain CASD using repeated batch fermentation

2010 ◽  
Vol 101 (16) ◽  
pp. 6499-6505 ◽  
Author(s):  
Bo Zhao ◽  
Limin Wang ◽  
Fengsong Li ◽  
Dongliang Hua ◽  
Cuiqing Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Batch Fermentation ◽  
Lactic Acid Production ◽  
Repeated Batch Fermentation ◽  
Repeated Batch ◽  
Kinetics Of
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