Effect of Fermentation Temperature on Relatonship between Cell Viability and Trehalose Content of Saccharomyces cerevisiae KF-7 in Repeated-Batch Fermentation

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Batch and repeated-batch fermentation test with a 5-l jar fermentor were carried out to investigate the relationship between cell viability and the intracellular trehalose content of a thermotolerant strain of flocculating yeast, Saccharomyces cerevisiae KF-7. During batch fermentation at 35℃, no trehalose was detected for the first 8 h; however, trehalose content increased thereafter, reaching a maximum at the stationary phase.The trehalose contents of viable cells at the stationary phase during batch fermentation at 30,33,and 35℃ were 0.5,0.8,and 1.2 μg/10^8 cells, respectively, which were almost the same as those of repeated- batch fermentation at the same each fermentation temperatuers. Thus, the trehalose content of viable cells at the stationary phase increased with increasing fermentation temperature. However, after completion of the fourth round of repeated-batch fermentation, the trehalose content and the number of viable cells decreased with time at all fermentation temperatuers. At 30,33,and 35℃, the decay constants, k_d, were 0.021,0.038,and 0.13 h^<-1>, and rates of decrase in trehalose content, k_<Tr>, were 0.016,0.036,and 0.110 μg/10^8 cells・h, respectively. It was apparent that both k_d and k_<Tr> increased with increasing fermentaiton temperatuer.
社団法人日本生物工学会の論文
1995-08-25