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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Biotechnology progress 10 (1994), S. 421-427 
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Biotechnology progress 7 (1991), S. 323-329 
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Biotechnology progress 6 (1990), S. 262-265 
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Biotechnology progress 11 (1995), S. 545-551 
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Industrial & engineering chemistry research 34 (1995), S. 4479-4485 
    ISSN: 1520-5045
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    World journal of microbiology and biotechnology 14 (1997), S. 263-269 
    ISSN: 1573-0972
    Keywords: Escherichia coli ; fluorescence ; NAD(P)H ; nitrate reduction ; nitrite reduction
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract When nitrate was added to anaerobic resting cultures of Escherichia coli, two different profiles of NAD(P)H fluorescence were observed. E. coli is known to reduce nitrate to ammonia via nitrite as an anaerobic respiration mechanism. The profile showing single-stage response corresponded to situations where the nitrite formed from nitrate reduction was immediately converted to ammonia. The other profile showing two-stage response resulted from a much slower reduction of nitrite than nitrate. Nitrite thus accumulated during the first stage and was gradually reduced to ammonia when nitrate was depleted, i.e. in the second stage. An undamped oscillation of NAD(P)H fluorescence was also observed in the cultures showing the two-stage response. The oscillation was always detected during the second stage and seldom during either the first stage or the recovered anaerobic stage (after complete nitrite reduction). It never occurred in the cultures showing the single-stage response. The period of oscillation ranged from 1 to 5min. The possibility of the common glycolytic oscillation being responsible is low, as judged from the current knowledge of the nitrate/nitrite reductases of E. coli and the observations in this study. This is the first report on the occurrence of oscillatory NAD(P)H fluorescence in E. coli.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    Biotechnology techniques 6 (1992), S. 549-554 
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The NAD(P)H fluorescence ofPseudomonas aeruginosa dropped sharply upon addition of nitrate to an anaerobic culture, indicating that denitrification is not limited by mass transfer of nitrate through cell membrane to reach nitrate reductase. The effect of added nitrate concentration on fluorescence drop followed a typical saturation kinetics. The maximum specific denitrification rate under the studied condition was found to be 0.26±0.05 g NO 3 − -N/g cells-hr.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Biotechnology techniques 7 (1993), S. 463-468 
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Xanthan fermentations in W/O dispersions performed better than the control in both small flasks and a 6.6-L fermentor. The better bulk mixing and oxygen transfer achieved in the dispersion resulted in a still rising xanthan concentration of 65 g/L, compared with 26 g/L in the control. A phase inversion phenomenon was observed when n-hexadecane recovered from previous runs was used as the oil.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 40 (1992), S. 1343-1352 
    ISSN: 0006-3592
    Keywords: oxygen transfer ; surface aeration ; biological enhancement ; physical blocking ; interfacial surfactant film ; interfacial cell layer ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model was developed to evaluate the effects of cells and surfactants on oxygen transfer in surface-aerated bioreactors. The model assumed the presence of serial layers of adsorbed surfactants and microorganisms directly adjacent to the gas-liquid interface due to their surface activities, followed by a stagnant liquid layer to account for the oxygen transfer resistance in the liquid phase. The interfacial surfactant film, although posing as an additional resistance, was found to have negligible effect on the oxygen transfer rate because of its extremely small thickness as compared to the cell monolayer and the stagnant liquid layer. On the other hand, cells affect oxygen transfer by two mechanisms: the biological enhancement due to the respiration of interfacial cells and the physical blocking resulting from the semipermeable nature of cell bodies. Due to the low specific oxygen uptake rates of the sludges, the two mechanisms were found to be of comparable importance in activated-sludge systems; the oxygen transfer enhancement factor, E, varied from about 0.97 to 1.10 depending on the operating conditions. The biological enhancement effect, however, predominated in fermentations of actively growing bacteria. At relatively low agitation speed (e. g., 300 rpm), the value of E could reach about 3 to 5 in fermentations with high cell concentrations. Effects of other operating variables, such as the agitation intensity, the oxygen content in the mixed liquor, and the bulk cell concentration, on biological oxygen transfer enhancement were also studied. © 1992 John Wiley & Sons, Inc.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 38 (1991), S. 1223-1232 
    ISSN: 0006-3592
    Keywords: penicillin fermentation ; carbon dioxide effect ; oxygen transfer ; oxygen diffusion ; rheological behavior ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fermentations of Penicillium chrysogenum have been made with different CO2 contents in the influent gas streams. The rheological behavior of the culture broth was found to be significantly changed by exposure to high levels of CO2. This is attributed to the wide variation in the morphology of P. chrysogenum, from normal mycelia with long hyphae to roughly spherical pellets when subjected to high levels of CO2. A correlation has been developed relating volumetric O2 transfer coefficients, kLa, with the effective O2 diffusion coefficients, De, and the apparent viscosities, μapp, based on the results obtained in this study. The use of CO2 as a potent means for altering the rheological properties of culture broths and consequently improving the O2 transfer capabilities in penicillin fermentations was clearly demonstrated.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
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