Kinetics of riboflavin production by Brewers' yeasts

Date

1988-12

Author

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

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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

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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.