Physiological behaviour of Hanseniaspora guilliermondii in aerobic glucose-limited continuous cultures

Helena Albergaria, Ana R. Torrão, Timothy Hogg, Francisco M. Ǵrio*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Abstract

The physiology of Hanseniaspora guilliermondii was studied under aerobic glucose-limited conditions using the accelerostat procedure (continuous acceleration of dilution rate) and classical chemostat cultures. By both cultivation techniques this yeast was found to be Crabtree-positive. Up to a dilution rate of 0.25 h -1 , glucose was completely metabolised into biomass, glycerol and carbon dioxide. Above this value, an increase in the dilution rate was accompanied by the production of other metabolites like ethanol, acetic and malic acids. Biomass yield during the purely oxidative growth was 0.49 g g -1 and decreased to 0.26 g g -1 for D=0.34 h -1 . A maximal specific ethanol production rate of 1.36 mmol g -1 h -1 and a maximal ethanol yield of 0.05 g g -1 were achieved at D=0.34 h -1 .

Original languageEnglish
Pages (from-to)211-216
Number of pages6
JournalFEMS Yeast Research
Volume3
Issue number2
DOIs
Publication statusPublished - Apr 2003

Keywords

  • Aerobic glucose-limited culture
  • Hanseniaspora guilliermondii
  • Physiology
  • Wine yeast

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