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
URL:
http://dx.doi.org/10.1002/bit.260381015
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