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Kinetics of riboflavin production by Brewers' yeasts
Date
1988-12
Author
Tamer, I.M.
Özilgen , Mustafa
Ungan, Suat
Metadata
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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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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.