CARBON AND OXIDATION–REDUCTION BALANCES AND THE ESTIMATION OF FERMENTATION EFFICIENCIES OF AEROBIC FERMENTATIONS

Abstract

A method for preparing carbon and oxidation–reduction balances of aerobic fermentations is described. In spite of the complexity of the microbial cell, relatively few and simple analyses of the material are necessary for the purpose of constructing the balances. To test the method, balances were made on citric acid and ustilagic acid fermentations. Excellent results were obtained. Based on the principle of material balance, a number of formulae for calculating the fermentation efficiency and respiratory loss have been established for fermentations involving substrates and products of varied oxidation–reduction status. Limitations of the method and formulae are also discussed. Results obtained by the described methods and equations are of value in correlating the various processes occurring in an aerobic fermentation and in providing an over-all picture of the fermentation.