Microbial growth kinetics

Stanbury, Peter F.; Whitaker, Allan; Hall, Stephen J.

doi:10.1016/b978-0-08-099953-1.00002-8

Cited by 15 publications

(15 citation statements)

References 86 publications

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“…To be used as co-inocula together with Saccharomyces cerevisiae in wine fermentations, biocontroller yeasts must possess a good specific growth rate and a short lag phase during anaerobiosis to predominate in the medium [18]. In addition, they should not produce any negative attributes to wine, but instead, they should contribute with positive attributes.…”

Section: Resultsmentioning

confidence: 99%

“…Anaerobic growth kinetics of non-Saccharomyces yeasts possess important parameters to elucidate such predominance. Duration of the lag phase (or adaptation) and maximal growth rate are two relevant anaerobiosis parameters, which are described below [16][17][18][19].…”

Section: Kinetic Parametersmentioning

confidence: 99%

“…BPg138 and BPo104 displayed a lower µmax which was also significantly different. High specific growth rates are desired because they are a relevant factor in the prevalence of an organism during fermentation [18]. M. pulcherrima isolates presented the highest specific growth rates.…”

Section: Kinetic Parametersmentioning

confidence: 99%

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Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

et al. 2019

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Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.

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Section: Resultsmentioning

confidence: 99%

Section: Kinetic Parametersmentioning

confidence: 99%

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Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

et al. 2019

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“…In general, it is evaluated by cultivating the microorganism in batch systems and subsequently elaborating the experimental data obtained during the exponential phase of growth. However, it is important to notice that the value of μ max determined this way is affected by the experimental conditions, such as light intensity, temperature, pH and medium composition, which are not constant during the growth since biomass, substrates and products concentrations all change exponentially (Stanbury et al, 2016). In particular, the actual light perceived by the cells drops along with the increase of biomass concentration.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, in a continuous system, the growth rate is controlled by the dilution rate (Stanbury et al, 2016) and, once the steady state is reached, the values of all the process variables remain constant, including the biomass and substrate concentrations, and especially the specific light supply rate. Moreover, the adaptation process is no longer a problem because the microorganism is let to adapt to the growing conditions during the transient phase.…”

Section: Introductionmentioning

confidence: 99%

Continuous Cultivation as a Method to Assess the Maximum Specific Growth Rate of Photosynthetic Organisms

Barberà¹,

Grandi

Borella

et al. 2019

Front. Bioeng. Biotechnol.

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Modeling the growth of photosynthetic organisms is challenging, due to the complex role of light, which can be limiting because of self-shading, or photoinhibiting in the case of high intensities. A case of particular interest is represented by nitrogen-fixing cyanobacteria, whose growth is controlled not only by the light intensity, but also by the availability of atmospheric nitrogen in the liquid medium. The determination of the maximum specific growth rate is often affected by many variables that, in batch growth systems, may change significantly. On the other hand, in a continuous system, once the steady state is reached the values of all the process variables remain constant, including the biomass concentration and the specific light supply rate. In this work, the diazotrophic cyanobacterium Anabaena PCC 7122 was cultivated in continuous photobioreactors, to investigate the role of nitrogen, light and residence time on growth kinetics, and to retrieve the value of the maximum specific growth rate of this organism. In addition, the kinetic parameters for temperature and the half saturation constant for nitrogen (3 mg L−1) were measured by respirometric tests. Based on the results of continuous experiments, the specific maintenance rate was found to depend on the light intensity supplied to the reactor, ranging between 0.5 and 0.8 d−1. All these parameters were used to develop a kinetic model able to describe the biomass growth in autotrophic conditions. The maximum specific growth rate could hence be determined by applying the kinetic model in the material balances of the continuous photobioreactor, and resulted equal to 8.22 ± 0.69 d−1.

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Understanding the Small World: The Microbes

Chanda

Joshi

2022

Industrial Microbiology and Biotechnology

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Microbial growth kinetics

Cited by 15 publications

References 86 publications

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Continuous Cultivation as a Method to Assess the Maximum Specific Growth Rate of Photosynthetic Organisms

Understanding the Small World: The Microbes

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