The effect of equipment scale and degree of mixing on continuous fermentation yield at low dilution rates
作者:
G. S. Hansford,
A. E. Humphrey,
期刊:
Biotechnology and Bioengineering
(WILEY Available online 1966)
卷期:
Volume 8,
issue 1
页码: 85-96
ISSN:0006-3592
年代: 1966
DOI:10.1002/bit.260080108
出版商: Wiley Subscription Services, Inc., A Wiley Company
数据来源: WILEY
摘要:
AbstractPreviously, the degree of mixing was not felt to be an important consideration in fermentor design. In this study on the continuous propagation of Baker's yeast, it was found that at low dilution rates, i.e., 0.02hr−1, the degree of mixing achieved does effect the cell yield. At low dilution rates, appreciable quantities of sugar can be utilized for endogenous respiration in comparison to that utilized for making cell mass. Poor distribution of the sugar aggravates the balance of sugar utilized for each process. Yields at these low dilution rates can be improved to a limited extent by using a multiple feed‐distribution system and better mix
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