Multi Fermentation Screening System (MFSS): Computerized simultaneous evaluation of carbon dioxide production in twenty-four yeasted broths or doughs |
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| Institution: | 1. Multidisciplinary Institute for Plant Biology (CONICET-UNC), Av. Vélez Sársfield 1611(X5000HVA), Ciudad Universitaria, 5000, Córdoba, Argentina;2. Karlsruhe Institute of Technology, Institute of Meteorology and Climate Research, Atmospheric Environmental Research. Kreuzeckbahnstr. 19, 82467, Garmisch-Partenkirchen, Germany;3. BASF SE, 67117 Limburgerhof, Germany;1. Laboratory of Extremophile Plants, Biotechnology Center of Borj-Cedria, P.O. Box 901, Hammam-Lif, 2050, Tunisia;2. Faculty of Sciences of Tunis, University of Tunis El Manar, 1060, Tunis, Tunisia;3. Agriculture and Agri-Food Canada, 1391 Sandford Street, London, ON, N5V 4T3, Canada;1. Biomass Group, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece;1. University of California Berkeley, Department of Agricultural and Resource Economics, United States;2. University of California Berkeley, Department of Agricultural and Resource Economics, United States;1. Department of Biochemistry and Molecular Biology, University of Cordoba, Cordoba, Spain;2. Department of Plant Biology, The Carnegie Institution for Science, Stanford, CA, United States |
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| Abstract: | Multi Fermentation Screening System (MFSS) is a 24-channel computerized instrument for the study of yeast anaerobic fermentation in broths or bread doughs. The evolved carbon dioxide is registered as the increasing pressure at a constant volume. MFSS works with either 1.52g doughs or 1.2–2.4 ml broths, which are kept in a commercially available multidish during the measurement. By the use of one stainless steel ball-bearing in each chamber, and by attaching the multidish to a rotary shaker the doughs are kneaded, or the broths are kept homogenous. MFSS was performed in order to determine the reproducibility between the channels, the repeatability of dough fermentation in triplicate, the possibility to work under sterile conditions, the ability to work at measurement temperatures ranging from 5 to 45°C, and the suitable volumes of yeasted broths. The reproducibility is illulstrated by a SD of less than ±1.90%, and the repeatability by a SD of less than ±3.40% in dough measurements at 30°C, while the repeatability was even better for the 2.4 ml broths, as illustrated by a SD of less than ±1.70%. |
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