Premium
Acid‐Base equilibrium in aerobic fermentations: Influence of unutilizable acids and bases on the acetic acid concentration in culture liquid
Author(s) -
Ikeda Shigeho,
Ishizaki Ayaaki,
Hirose Yoshio
Publication year - 1973
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.260150612
Subject(s) - acetic acid , chemistry , bicarbonate , dissolution , carbon dioxide , fermentation , dissociation (chemistry) , acid–base reaction , chromatography , liquid phase , base (topology) , inorganic chemistry , biochemistry , organic chemistry , mathematical analysis , physics , mathematics , thermodynamics
An investigation was made on the factors influencing the acetic acid concentration in the culture liquid of the aerobic fermentations where acetie acid was used as a carbon source. The acetic acid concentration in the culture liquid changed in proportion to the amount of unutilizable acid or base supplied. This was explained by the principle of conservation of electroneutrality. Another factor affecting the acetic acid concentration in the culture liquid was bicarbonate ions which were formed by the dissolution and dissociation of carbon dioxide in the gas phase of the fermentor. The increment in bicarbonate ion concentration was equal to the decrement in the acetie acid concentration in the culture liquid.