Profiles for pH, temperature, and dissolved O2 levels in enzyme production: monitoring in small-scale fermentors

Biotechnology and Bioengineering
R E Peterson, G E Nelson

Abstract

The profiles thus established may be utilized for investigations of an organism's relationship to its microenvironment including metabolic shifts and pathways. Areas of maximum respiratory activity, enzyme production, enzyme degradation, and attainment of the stationary phase are quite evident; however, duration and magnitude of the various phenomena may change with nutrient, temperature, and aeration efficiency. Practical application of this simplified method would include: a) determination of environmental conditions existing during maximum growth or enzyme synthesis and application of these conditions to feedback control; b) estimation of requirements for pH, oxygen, and heat removal capacities needed for scale-up; c) specific points during the fermentation at which samples should be analyzed to yield maximum information on depletion of nutrients and its effects on microbial activity.

References

Jun 1, 1973·The Journal of Applied Bacteriology·G E NelsonA Ciegler
Mar 28, 1969·Science·J D ReganF M Faulcon
Nov 1, 1961·Journal of Bacteriology·W W FORRESTM F HOPGOOD
Jun 9, 1962·Nature·P J STOWARD
Aug 1, 1952·Journal of Bacteriology·A J KRAGHT, M P STARR

Related Concepts

Erwinia
Fermentation
Hydrogen-Ion Concentration
Dioxygen
Proteus vulgaris
Pseudomonas

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