Metabolic‐heat relation for aerobic yeast respiration and fermentation

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Abstract
A specially developed temperature control system on a laboratory scale fermenter enabled continuous measurement of the rate of heat production during undisturbed growth of microbial cultures. Apart from being correlated with oxygen uptake rate, the heat of fermentation was established as an additional indicator of metabolic activity. The ‘aerobic respiration’ energetic activity of Candida utilis, Candida lipolytica and Saccharomyces cerevisiae on different carbon substrates was investigated with cultures of the latter species being also studied under the ‘aerobic fermentation’ conditions induced by glucose catabolite repression.