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The effect of equipment scale and degree of mixing on continuous fermentation yield at low dilution rates
Author(s) -
Hansford G. S.,
Humphrey A. E.
Publication year - 1966
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260080108
Subject(s) - dilution , fermentation , yield (engineering) , mixing (physics) , sugar , chemistry , yeast , degree (music) , pulp and paper industry , food science , biochemistry , thermodynamics , physics , engineering , quantum mechanics , acoustics
Previously, the degree of mixing was not felt to be an important consideration in fermentor design. In this study on the continuous propagation of Baker's yeast, it was found that at low dilution rates, i.e., 0.02hr −1 , the degree of mixing achieved does effect the cell yield. At low dilution rates, appreciable quantities of sugar can be utilized for endogenous respiration in comparison to that utilized for making cell mass. Poor distribution of the sugar aggravates the balance of sugar utilized for each process. Yields at these low dilution rates can be improved to a limited extent by using a multiple feed‐distribution system and better mixing.