Continuous Fermentation

Maxon, W. D.

doi:10.1128/aem.3.2.110-122.1955

Cited by 49 publications

(7 citation statements)

References 8 publications

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“…Deindoerfer5 classified fermentation processes into four types based on the types of reactions involved as follows: ( I ) simple type, nutrients converted to products in a fixed stoichiometry without accumulation of intermediates; (2) simultaneous type, nutrients converted to products in variable stoichiometric proportion without accumulation of intermediates ; (3) consecutive type, nutrients converted to product with accumulation of an intermediate. (4) stepwise type, nutrients completely connected to intermediate before conversion to product, or nutrients selectively converted to product in preferential order.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of fermentation processes

Kono

Asai

1969

Biotech & Bioengineering

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SummaryKinetic studies on fermentation processes were made and a general equation of production rate was newly presented applying the kinetic theory on microbial cell growth which was reported previously by the authors.1.2 Equations for product concentration in fermentation time courses were derived by developing mathematically the general equation of production rate, and characteristic properties of fermentation processes were clarified. Some examples of fermentations were analyzed kinetically using the new kinetic theory. The calculated values of product and cell concentrations were in good agreement with the observed values.

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Section: Introductionmentioning

confidence: 99%

Kinetics of fermentation processes

Kono

Asai

1969

Biotech & Bioengineering

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“…Largely because of products such as antibiotics, vitamins, feed supplements, and blood plasma expanders, fermentation as an industrial method for making speciality chemicals is attracting wide attention. Consequently, a better understanding of the kinetics of fermentation is becoming increasingly important and, although the advantages and economies of continuous fermentation have been widely reported, 7,10,22,29 instantaneous rate measurements which are needed to predict continuous operation from batch data are not available. 6,7 Because its rate processes are relatively simple, the lactic acid fermentation, particularly one using a homofermentative thermophilic organism such as Lactobacillus delbrueckii is well suited for basic fermentation studies.…”

Section: Introductionmentioning

confidence: 99%

A kinetic study of the lactic acid fermentation. Batch process at controlled pH

Luedeking¹,

Piret²

1959

Biotechnol. Bioeng.

833

254

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Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes.The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4.5 and 6.0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation.It was found that the instantaneous rate of acid formation dP/dt, should be related to the instantaneous rate of bacterial growth dN/dt, and to the bacterial density N, throughout a fermentation at a given pH, by the expression dP dtwhen the constants ␣ and ␤ are determined by the pH of the fermentation.

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“…The theory of such systems has been presented in the past and is composed of equations describing both the organism balance and substrate balance within the culture vessel. [1][2][3] For purposes of this research, pure cultures of Pseudomonas Jluorescens were developed on glutamic acid in a media fortified with nitrogen and phosphorus. These cultures were grown in the continuousculture apparatus to a steady state prior to use in a given experiment.…”

Section: Introductionmentioning

confidence: 99%

Yield in continuous aerobic bacterial fermentation

Martin¹,

Washington

Hetling³

1966

Biotech & Bioengineering

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SummaryPresent,ed is a mathematical model for tjhe continuous-flow steady-state bacterial cultiire which permits the experimental determination of carbon transfer rates within the system by use of radioactive t>racer techniques. The transfer raies are specific for hydraulic loading raies, feed concentrations, type of organism, and siibstrate, and were incorporat,ed witliin t,he existing theoretical description of the growth kinetics in order to clncidate the yield relationships. The carbon transfer rate of cells to soluble organic sitbstrate was observed to exhibit a minimum value at or near diliition rate D = 0.5 hr.-l. A maximum effective yield coefficient, Y , was observed at, the same value of D. At dilution rates greater and less than D = 0.,5 hr.-l, the cell-substrate iransfer rat,e increased, and effective yield coefficient, was observed to decrease. The former showed increases of 50-200%, and t,he latker exhibited decreases of the order of 10%. The magnitude of these variat,ions would seem to be significant in industrial fermentation processes which nt,ilize continuous microbiological cultnres. In light of these findings, the results of other researchers were shown to exhibit, maximum effective yield a t similar diliition rat>es or process loadings.

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Continuous Fermentation

Cited by 49 publications

References 8 publications

Kinetics of fermentation processes

Kinetics of fermentation processes

A kinetic study of the lactic acid fermentation. Batch process at controlled pH

Yield in continuous aerobic bacterial fermentation

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