Measurement of yeast concentrations in liquid hydrocarbon fermentations: Influence of experimental conditions and statistical significance of the results obtained

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Abstract
The influence of the following factors on the measurement of yeast concentration in liquid hydrocarbon fermentations was studied: surfactant, type (Tween 20, Tween 80, and G 3300), yeast concentration (0.215 to 0.272 and 3.37 to 4.08 g/liter, as dry matter), oil concentration (8.32 and 61.6 g/liter), surfactant, concentration (0.515, 1.030, 1.545, and 2.060 g/liter), and time of contact of the surfactant with the oil‐yeast‐aqueous medium mixture (2 and 10 min). The statistical significance of the obtained results was determined.

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