Biotechnology

European journal of applied microbiology and biotechnology

, Volume 8, Issue 3, pp 167-175

Viscosity of yeast suspensions

  • M. ReußAffiliated withLehrstuhl für Biotechnologie, Technische Universität Berlin und Institut für Gärungsgewerbe und Biotechnologie
  • , D. JosićAffiliated withLehrstuhl für Biotechnologie, Technische Universität Berlin und Institut für Gärungsgewerbe und Biotechnologie
  • , M. PopovićAffiliated withLehrstuhl für Biotechnologie, Technische Universität Berlin und Institut für Gärungsgewerbe und Biotechnologie
  • , W. K. BronnAffiliated withLehrstuhl für Biotechnologie, Technische Universität Berlin und Institut für Gärungsgewerbe und Biotechnologie

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Summary

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
$$\eta _{\text{S}} /\eta _{\text{O}} = 1/(1 - (h_S \in _X )^a )$$

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.