Flow Microcalorimetric Studies of Yeast Growth: Fundamental Aspects

The importance of factors such as cultural conditions e.g. organism background, inoculum density and glucose concentration are explored and their effects on the experimental recording discussed. The relevance of these findings to microbial microcalorimetry in general and to microcalorimetric identification of organisms in particular is described. The conclusions drawn are (i) that microbial identification by microcalorimetry is not possible and (ii) that great caution must be exercised in interpreting metabolic data derived from microcalorimetric studies.