Ratio of heat production to oxygen consumption during the cell cycle of candida maltosa EH 15 grown on ethanol

Abstract

The experimental technique for measurement of microbial culture heat evolution directly in fermenter has been described and its correctness analysed. Heat‐to‐oxygen ratio, Q₀, of synchronized yeast culture in the absence of fermentative metabolism has been found to be practically independent of a cell cycle phase and close to the theoretical constant predicted by the mass‐energy balance theory. The collection of literature data on the heat‐to‐oxygen ratio is given. Energetic properties of cell biomass are discussed on the basis of the obtained and the surveyed values of Q₀.