Information on fermentation process kinetics is potentially valuable for the improvement of batch process performance; it is essential for continuous process design. An empirical examination of rate patterns in various fermentations discloses three basic types: (1) 'growth associated' products arising directly from the energy metabolism of carbohydrates supplied, (2) indirect products of carbohydrate metabolism and (3) products apparently unrelated to carbohydrate oxidation. Effects of operating variables on the primary kinetic processes, growth, sugar utilization and antibiotic formation, in the penicillin process, illustrate the special nature of this type.

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Summary. The effects of pH and concentration on foam separation of the protein bovine serum albumin (BSA) from solution has been studied. All results agree, a t least qualitatively, with theory. BSA maximum enrichments were observed a t the isoelectric pH and enrichment ratio was found to increase with decreasing protein concentrations.

summaryGrowth and lactic acid production by L. delbrwckii was studied in a dialysis culture system and the inhibitory effect of lactate confirmed by removing ladste from the culture medium by dialysis. It has been shown that lactate inhibits growth after the log phase and that the maintenance of low lactate concentrations after this point permits higher specific growth rates and higher maximum cell concentrations. Acid production is also significantly higher in a dialysis culture system. Finally, a modification of the Luedeking-Piret model, incorporating the lactate inhibition effect, is proposed.