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Discussion on entrained droplets in fermenters used for the cultivation of single‐celled mircoorganisms
Author(s) -
Hamer G.
Publication year - 1972
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.260140102
Subject(s) - homogeneous , microorganism , mechanics , chemistry , biology , bacteria , thermodynamics , physics , genetics
The validity of regarding the liquid phase in vigorously agitated sparged fermenters during the cultivation of single‐celled aerobic microorganisms as essentially homogeneous is examined. Droplet formation from bursting bubbles and physical effects of the spray environment on single‐celled microorganisms are discussed. The implications of droplet removal from the head space of fermenters by collision with and drainage down the walls are considered, particularly factors concerned with wall growth above the liquid level in fermenters.