What question did this study set out to answer?

To determine the quantitative effect of specific growth rate on the physiology, fermentative capacity, and enzyme activities of industrial baker's yeast in aerobic, glucose-limited cultures.

November 1, 1998Applied and Environmental MicrobiologyOpen Access

Effect of Specific Growth Rate on Fermentative Capacity of Baker’s Yeast

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Authors

PHPim van HoekAmgen (United States)JDJohannes P. van DijkenDelft University of Technology JPJack T. PronkDelft University of Technology

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Implication

Chemostat study reveals that higher growth rates elevate fermentative capacity in industrial baker's yeast, highlighting metabolic targets to boost dough-leavening efficiency.

Key Points

To determine the quantitative effect of specific growth rate on the physiology, fermentative capacity, and enzyme activities of industrial baker's yeast in aerobic, glucose-limited cultures.
Cultivated an industrial Saccharomyces cerevisiae strain in aerobic, glucose-limited chemostats across dilution rates ranging from 0.025 to 0.40 h⁻¹.
Assayed fermentative capacity offline by measuring anaerobic ethanol production rates and quantified the in vitro activities of glycolytic enzymes, pyruvate decarboxylase, and alcohol dehydrogenase.
Metabolism transitioned from fully respiratory below a dilution rate of 0.28 h⁻¹ to respirofermentative above 0.28 h⁻¹, reaching an ethanol production rate of 14 mmol · g biomass⁻¹ · h⁻¹ at D = 0.40 h⁻¹.
Anaerobic fermentative capacity rose from 10.0 mmol ethanol · g dry biomass⁻¹ · h⁻¹ at D = 0.025 h⁻¹ to 20.5 mmol · g dry biomass⁻¹ · h⁻¹ at D = 0.28 h⁻¹, showing minor further increases up to 22.0 mmol · g dry biomass⁻¹ · h⁻¹ at D = 0.40 h⁻¹.
Among all evaluated enzymes, only pyruvate decarboxylase and phosphofructokinase activities demonstrated a clear positive correlation with offline fermentative capacity.

Cite This Study

Hoek et al. (1998) studied this question.

synapsesocial.com/papers/6a7cec7cfecc93ed326f745a https://doi.org/10.1128/aem.64.11.4226-4233.1998

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Implication

Chemostat study reveals that higher growth rates elevate fermentative capacity in industrial baker's yeast, highlighting metabolic targets to boost dough-leavening efficiency.

Effect of Specific Growth Rate on Fermentative Capacity of Baker’s Yeast

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Member takes

Implication

Key Points

Cite This Study

Effect of Specific Growth Rate on Fermentative Capacity of Baker’s Yeast

Discussion

Member takes

Implication

Key Points

Cite This Study

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