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  • 1
    Electronic Resource
    Electronic Resource
    Theoretical analysis of the baker's yeast production: An experimental verification at a laboratory scale (1989)
    Springer
    Bioprocess and biosystems engineering 4 (1989), S. 11-17 
    Details
    ISSN: 1432-0797
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The scale-down procedure can be used to optimize and scale up fermentation processes. The first step in this procedure, a theoretical analysis of the process at a large scale, must give information about the regime, or bottle necks, ruling the process. In order to verify the theoretical results the process analysis has been applied to the fed-batch baker's yeast production at a laboratory scale. The results of this analysis are compared with results from fed-batch experiments. It was concluded that if only one mechanism is ruling the process, for instance mass transfer, the results of the analysis are quite clear. If more than one mechanism is important, for example mass transfer and liquid mixing, additional knowledge is needed to predict the behaviour of the process. Concerning the baker's yeast production, it was concluded that if oxygen limitation occurs, liquid mixing is of little importance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00612665
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  • 2
    Electronic Resource
    Electronic Resource
    Theoretical analysis of the baker's yeast production: An experimental verification at a laboratory scale (1988)
    Springer
    Bioprocess and biosystems engineering 3 (1988), S. 165-171 
    Details
    ISSN: 1432-0797
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The scale-down procedure seems an adequate tool in the design, optimization and scale-up fermentation processes. The first step in this procedure is a theoretical analysis, called process analysis, which is based on characteristic times of the mechanisms which may influence the performance of the bioreactor. This analysis must give information about the behaviour of large and small scale fermentation processes. At a small scale a verification of the results of such an analysis of the fed-batch baker's yeast production is carried out. In this paper a comparison of calculated and measured characteristic times of liquid mixing and mass transfer is presented. It was concluded that the literature correlations give a rough estimation of the characteristic times and can be used in the process analysis. Depending on the kind of sparger, the medium and the scale of the reactor, more knowledge is needed about bubble coalescence in fermentation media. The volumetric oxygen transfer coefficient increased when the biomass concentration increased. Probably this is caused by the interaction between biomass and the anti-foaming agent used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00379652
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Experimental simulation of glucose fluctuations (1988)
    Springer
    Applied microbiology and biotechnology 28 (1988), S. 109-115 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary In large-scale bioreactors inadequate mixing may impose a continually changing environment to a microbial culture. How the culture will response to such conditions can be studied by means of well designed laboratory-scale experiments. In a two-fermentor-system the influence of continually changing glucose concentrations on the fed-batch baker's yeast production was investigated. Experiments were carried out at different circulation rates and different ratios of the fermentor volumes. The imperfect mixing of the system caused a reduction of the biomass yield and an increase in the ethanol formation. Acetic acid and glyerol were produced as well, but no clear relationship between the circulation rate and the amount of metabolites formed could be observed. The difference in performance of the culture in both fermentors was exposed clearly by the respiration quotient and the (maximum) specific oxygen consumption rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00694297
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  • 4
    Electronic Resource
    Electronic Resource
    Description of microbial growth behaviour during the wash-out phase; determination of the maximum specific growth rate (1981)
    Springer
    Applied microbiology and biotechnology 13 (1981), S. 141-144 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Microbial growth during the wash-out phase has been described by an unstructured model based on Monod kinetics and the relation of linear substrate consumption. The optimal experimentation range and procedure have been evaluated for accurate estimation of the maximum specific growth rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00703042
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of dissolved oxygen concentration on the oxygen kinetics of Gluconobacter oxydans (1985)
    Springer
    Applied microbiology and biotechnology 21 (1985), S. 42-49 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary As shown in earlier studies in production scale bioreactors oxygen limited zones occur. Microorganisms in these reactors are therefore subjected to concentrations of oxygen varying with time. To simulate these conditions, the effect of low oxygen concentrations upon product formation and kinetics of oxygen of Gluconobacter oxydans are studied at laboratory scale. Under these oxygen limited conditions comparable kinetic parameters for oxygen are observed as under normally aerated conditions. So, a saturation constant for oxygen K O 2=6.9 μmol/l is observed, which is equivalent to a DOT value of about 3% of air saturation. For optimization purposes of production scale conditions, gassing with oxygen enriched air or with pure oxygen is one of the possibilities. To study the effect of high oxygen concentrations upon kinetics and product formation, the organisms are also cultivated under these extreme conditions. Although at oxygen concentrations larger then 60% saturation with pure oxygen, still growth was observed, the growth rate and also the product formation rate were strongly diminished. From these experiments it can be concluded that gassing with pure oxygen to achieve higher oxygen transfer rates at production scale will be restricted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00252360
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  • 6
    Electronic Resource
    Electronic Resource
    An inoculum technique for the production of fungal pellets (1980)
    Springer
    Applied microbiology and biotechnology 10 (1980), S. 211-221 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A simple standard inoculation procedure has been developed to obtain growth of fungi in the form of pellets. This technique made use of filamentous mycelium from a preculture as an inoculum, yielding many small pellets with a fairly homogeneous size distribution. At an early stage of growth the presence of a polymer (Carbopol-934) proved to be very important for the way spores germinate and lowered the agglomeration tendency. At a later stage of growth the influence of shearing forces becomes more predominant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00508608
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Continuous butanol production from whey permeate with immobilized Clostridium beyerinckii LMD 27.6 (1985)
    Springer
    Applied microbiology and biotechnology 21 (1985), S. 282-286 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The aim of this study was to find the conditions necessary for the continuous butanol production from whey permeate with Clostridium beyerinckii LMD 27.6, immobilized in calcium alginate beads. The influence of three parameters on the butanol production was investigated: the fermentation temperature, the dilution rate (during start-up and at steady state) and the concentration of calcium ions in the fermentation broth. It was found that both a fermentation temperature of 30° C and a dilution rate of 0.1 h-1 or less during the start-up phase are required to achieve continuous butanol production from whey permeate. Butanol can be produced continuously from whey permeate in reactor productivities sixteen times higher than those found in batch cultures with free C. beyerinckii cells on whey media.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00252705
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  • 8
    Electronic Resource
    Electronic Resource
    Butanol from whey ultrafiltrate: batch experiments with Clostridium beyerinckii LMD 27.6 (1984)
    Springer
    Applied microbiology and biotechnology 19 (1984), S. 203-206 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary For batch fermentations by Clostridium beyerinckii LMD 27.7 (formerly known as Clostridium butylicum) whey ultrafiltrate, glucose, lactose, and galactose were used as substrates. The aims of the experiments were to find the conditions for butanol production from whey ultrafiltrate and to compare the results with those of other substrates. The conditions necessary for butanol production were established. The mean solvent productivity found on whey ultrafiltrate fermentation was two to three times lower than that found on glucose; the overall solvent yields were comparable. Butanol production from galactose and mixtures of glucose and galactose was also possible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00251837
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  • 9
    Electronic Resource
    Electronic Resource
    Scale-down aspects of the gluconic acid fermentation (1983)
    Springer
    Biotechnology letters 5 (1983), S. 141-146 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Scale down experiments have been performed for the gluconic acid fermentation by Gluconobacter oxydans ATCC 621H. From the determination of the time constants of a production scale reactor it can be concluded that mixing and oxygen transfer are the rate limiting mechanisms. The bulk liquid flow on production scale can be described by a two-compartment model. This model is simulated at laboratoryscale to study the influence of productionscale conditions on a microbial conversion process. This method looks very promising for such studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00131892
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  • 10
    Electronic Resource
    Electronic Resource
    Pervaporation for simultaneous product recovery in the butanol/isopropanol batch fermentation (1984)
    Springer
    Biotechnology letters 6 (1984), S. 709-714 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary In the butanol/isopropanol batch fermentation the substrate conversion can be raised by simultaneous product recovery using pervaporation with silicon tubing as a membrane.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00133061
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