Kinetics of riboflavin production by Brewers' yeasts

Date

1988-12

Author

Tamer, I.M.
Özilgen , Mustafa
Ungan, Suat

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

62
views

0
downloads

The kinetics of riboflavin production by Saccharomyces cerevisiae and Saccharomyces carlsbergensis in synthetic media and wort were studied. The results indicated that riboflavin was produced by growing cells only. Riboflavin production rate was proportional to growth rate of the yeasts in the exponential phase. Riboflavin was depleted in the stationary phase. The depletion rate was expressed with a first-order kinetic expression in yeast concentration. The kinetics of substrate utilization and ethanol production were also given to describe better the associated phenomena and fermentation pattern.

Subject Keywords

Biotechnology, Biochemistry, Applied microbiology and biotechnology

URI

https://hdl.handle.net/11511/51777

Journal

Enzyme and Microbial Technology

DOI

https://doi.org/10.1016/0141-0229(88)90121-4

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Kinetics of amino acid production by over-producer mutant microorganisms Özilgen, Mustafa (Elsevier BV, 1988-2) Experimental data were modeled based on the literature for the production of nine different amino acids by ten different mutant over-producer microorganisms. Mathematical modeling helped to better understand common aspects of these fermentations, which were not stressed previously by plotting the data only. A Luedeking-Piret type of a model was found to be valid for representing all the amino acid production data. This result indicated the similarity among the amino acid production patterns of all the mutan...
Kinetic analyses of the effects of temperature and light intensity on growth, hydrogenm production and organic acid utilization by rhodobacter capsulatus Sevinç, Pelin; Gündüz, Ufuk; Department of Biotechnology (2010) Effects of temperature and light intensity on photofermentative hydrogen production by Rhodobacter capsulatus DSM1710 by use of acetic and lactic acids as substrates were studied. Experiments were conducted at 20, 30 and 38oC incubator temperatures under light intensities in the 1500 – 7000 lux range. pH of the medium and quantity of hydrogen forming together with quantity of biomass, and concentrations of acetic, lactic, formic, butyric and propionic acids in the medium were determined periodically. Growth...
KINETICS OF SPONTANEOUS WINE PRODUCTION OZILGEN, M; CELIK, M; BOZOGLU, F (Elsevier BV, 1991-03-01) Substrate consumption, ethanol production, microbial growth, and temperature increase in a fermentation vessel are metabolically interrelated biological phenomena. In spontaneous wine fermentations, mixed cultures of various microbial species are involved in the fermentation process. Due to the continuously changing species contributing to the microbial population, these metabolically interrelated parameters are treated separately in the enology literature. In the present study, mathematical models are pres...
KINETICS OF MULTIPRODUCT ACIDOGENIC AND SOLVENTOGENIC BATCH FERMENTATIONS OZILGEN, M (Springer Science and Business Media LLC, 1988-12-01) Large amounts of data indicated that most of the metabolic processes of the acidogenic (acid producing) and the solventogenic (solvent producing) fermentations were regulated by product accumulation. A simple unstructured model simulated microbial growth, product formation and substrate utilization in six different fermentations, where five different microorganisms produced various combinations of ten different products. Specific growth rates of these microorganisms decreased proportionally with overall pro...
KINETICS OF MICROBIAL-GROWTH, GAS-PRODUCTION, AND DOUGH VOLUME INCREASE DURING LEAVENING AKDOGAN, H; OZILGEN, M (Elsevier BV, 1992-02-01) Microbial growth, gas production, and volume increase were studied experimentally at 10-degrees-C, 15-degrees-C, 20-degrees-C, 25-degrees-C, and 30-degrees-C in a sourdough production process. Microbial growth was simulated with the logistic equation. Gas production and dough volume increase rates were simulated with the Luede-king-Piret and saturation equations, respectively. In a leavening process, carbon dioxide is produced by the Bakers' yeast and entrapped into the gas cells formed by the gluten fil...

Citation Formats

I. M. Tamer, M. Özilgen, and S. Ungan, “Kinetics of riboflavin production by Brewers’ yeasts,” Enzyme and Microbial Technology, pp. 754–756, 1988, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/51777.