Studies of the kinetics of growth of microorganisms have led to mathematic formulations for the relationships governing growth. The basic equations are described. When applied to brewing fermentations, their relationships show how little is known about the factors controlling the course of fermentation, and hence the nature of the product. The kinetic approach identifies the areas in which investigation is needed. Concepts discussed in this review include maximum specific growth rate, yield constant limiting nutrile; limiting nutrile saturation constant and toxic product limitations, both of yeast growth and of product formation.
Keywords: fermentation growth kinetics metabolism nutrition yeast