Fundamental Studies on the Aerobic Fermentation

A Study on the Fundamental Mechanism and the Evolutionary Driving Forces behind Aerobic Fermentation in Yeast

Baker's yeast Saccharomyces cerevisiae rapidly converts sugars to ethanol and carbon dioxide at both anaerobic and aerobic conditions. The later phenomenon is called Crabtree effect and has been described in two forms, long-term and short-term effect. We have previously studied under fully controlled aerobic conditions forty yeast species for their central carbon metabolism and the presence of ...

Fermentation studies on Glutamic Acid Fermentation

The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was higher.(27.3mg/10 ml), 35 optimum for ma...

Kinetic studies on sorbose fermentation.

Experimental Studies on the Fermentation of Aravindasava

Aravindasava was prepared as per the textual and modified methods. The modified methods involved the use of glass vessel and inoculation of the autoclaved drug with the yeasts isolated from Dasamularista and Pippaliasava.The quantity of alcohol produced in the glass vessel was more than that in the earthen pot by classical method. Among the inoculated organisms, Dasamularista yeast II showed hi...

Studies of the Common Aerobic Spore-Forming Bacilli: II. Fermentation Reactions in Agar Butt-Slants.

Despite the well-recognized need for simple means of identifying the common varieties of aerobic spore-bearing bacilli little attention has been given to the fermentative reactions of these organisms. Most descriptions mention tests with glucose, lactose, sucrose, and maltose only and the reactions have generally been regarded as of no differential value. Liquid culture media have apparently be...