Cumulative heat yields and cumulative growth yields at different phases of growth for non-pH-adjusted cultures

Range Table - link
Organism Budding yeast Saccharomyces cerevisiae
Reference Larsson C, Blomberg A, Gustafson L. Use of Microcalorimetric Monitoring in Establishing Continuous Energy Balances and in Continuous Determinations of Substrate and Product Concentrations of Batch-Grown Saccharomyces cerevisiae. Biotechnology and Bioengineering. 1991. 38(5) pp.447-458 p.449 table IIPubMed ID18604803
Method Abstract: "Energy balance calculations were performed for different physiological states during batch growth of Saccharomyces cerevisiae with glucose as carbon and energy source...By mathematical modeling and direct monitoring on-line of the rate of heat production, continuous calculations of (1) glucose consumption, and (3) biomass production were performed, and were shown to correlate closely with measured values for the continuously changing growth process."
Comments P.456 right column bottom paragraph: "The heat of ethanol fermentation is small compared with the heat of respiration with glucose as the energy source. Theoretically, the former gives -16.2 kJ/C-mol of glucose and the latter -468.7 kJ/C-mol of glucose, when calculated for a real biologic process taking part in an aqueous environment (Table I). Respiration of ethanol gives an even higher value, i.e., -678.7 kJ/C-mol of ethanol (Table I). However, these values imply only catabolism, i.e., that the carbon and energy source is totally fermented or oxidized and to no part conserved as biomass. Therefore, the value of the heat yield (AQx) is also dependent on the actual growth yield, which for S. cerevisiae is lowest during the respire-fermentative growth (Table II). Respiro-fermentative growth of S. cerevisiae indeed gave the lowest heat yields (Table II), which is in agreement with the early results of Battley [ref 3] and with recent results with Kluyveromyces fragilis, for which the heat yield fell continuously to lower values while the catabolism was increasingly shifted to a fermentative mode [ref 31]."
Entered by Uri M
ID 106336