Abstract

CONTENT ALERTS Receive: RSS Feeds, eTOCs, free email alerts (when new articles cite this article), more» Information about commercial reprint orders: http://aem.asm.org/site/misc/reprints.xhtml To subscribe to to another ASM Journal go to: http://journals.asm.org/site/subscriptions/ Whey Utilization II. Oxygen Requirements of Saccharomyces fragilis Growing in Whey Medium AARON E. WASSERMAN Eastern Regional Research Laboratory,' Philadelphia, Pennsylvania Received for publication January 5, 1960 Availability of oxygen is one of the most important factors controlling the growth of microorganisms. The oxygen demand of the microorganism is also an important consideration. Oxygen demand may be affected by the age and physiological state of the cells, the carbon source, the storage of reserve food material, and by the enzymic complement of the organism. Thus, for the successful economical propagation of microorganisms, oxygen requirements under the particular growth conditions must be known. The peak oxygen demand of a culture describes the minimal quantity of oxygen that must be supplied to the organisms at the time of greatest activity. Insufficient oxygen may result in lower yields or longer propagation periods. However, few reports in the literature present peak oxygen demands of microorganisms or supply the proper data to allow the calculation of this value. Finn (1954), in