Experimental techniques,data treatment for studying the dynamics of ethanol production/consumption in baker's yeast

The dynamics of ethanol production/consumption in baker's yeast were studied under feed- rate controlled conditions. The yeast was grown on molasses in an 8-l fed-batch reactor and experiments were done at cell concentrations between 5 and 65 g l^?1. Small changes in the feed rate were made around a feed rate corresponding to the critical growth rate, at which the yeast cell metabolism switches between ethanol consumption and production. A membrane gas sensor was used for on-line measurement of the ethanol concentration in the broth. The measured ethanol signal was used for control and the system was excited through changes in the regulator set-point. The closed-loop experiments ensured that feed variations were within the critical range, and thus facilitated reproducible experiments. Data were fitted to a second-order difference equation by statistical methods. Results were compared with a theoretically derived model. The process gain could be understood in terms of the underlying stoichiometry by using the “bottleneck” view of yeast glucose metabolism. The process time constant was found to be longer than is implied by a simple Monod relation between glucose uptake rate and concentration.