VISCOSITY OF YEAST SUSPENSIONS

被引：34

作者：

REUSS, M ^{[1
]}

JOSIC, D ^{[1
]}

POPOVIC, M ^{[1
]}

BRONN, WK ^{[1
]}

机构：

[1] INST GARUNGSGEWERBE & BIOTECHNOL,D-1000 BERLIN 65,FED REP GER

来源：

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1979年 / 8卷 / 03期

关键词：

D O I：

10.1007/BF00506180

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Precise knowledge of the viscosity of yeast suspensions is essential to the design of many recovery operations. The present work is concerned with measurement of the viscosity of Saccharomyces cerevisiae and Candida utilis suspensions at different cell concentrations and osmotic pressures. Particular attention is given to the determination of the volume fraction ∈X of the yeast suspensions. The experimental results may be correlated by an equation of the form {Mathematical expression} Parameter 'a' depends on the morphology of the yeast whilst hS is a function of the osmotic pressure. The latter dependency is interpreted through the concept of close packing of the microbial particles. © 1979 Springer-Verlag.

引用

页码：167 / 175

页数：9

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