Abstract:
:A procedure for measuring the rate of heat production from a fermentation has been developed. The method is based on measuring the rate of temperature rise of the fermentation broth resulting from metabolism, when the temperature controller is turned off. The heat accumulation measured in this manner is then corrected for heat losses and gains. A sensitive thermistor is used to follow the temperature rise with time. This procedure is shown to be as accurate as previous methods but much simpler in execution. Using this technique, the rate of heat production during metabolism was found to correlate with the rate of oxygen consumption. Experiments were performed using bacteria (E. coli and B. subtilis), a yeast (C. intermedia), and a mold (A. niger). The substrates investigated included glucose, molasses, and soy bean meal. The proportionality constant for the correlation is independent of the growth rate, slightly dependent on the substrate, and possibly dependent on the type of organism growth. This correlation has considerable potential for predicting heat evolution from the metabolism of microorganisms on simple or complex substrates and providing quantitative parameters necessary for heat removal calculations.
journal_name
Biotechnol Bioengjournal_title
Biotechnology and bioengineeringauthors
Cooney CL,Wang DI,Mateles RIdoi
10.1002/(sici)1097-0290(20000320)67:6<691::aid-bitsubject
Has Abstractpub_date
2000-03-20 00:00:00pages
691-703issue
6eissn
0006-3592issn
1097-0290pii
10.1002/(SICI)1097-0290(20000320)67:6<691::AID-BITjournal_volume
67pub_type
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