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Enhancement factor for oxygen absorption into fermentation broth
Author(s) -
Yagi Hideharu,
Yoshida Fumitake
Publication year - 1975
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.260170710
Subject(s) - fermentation , absorption (acoustics) , oxygen , respiration , microorganism , chemistry , mass transfer , yeast , chromatography , analytical chemistry (journal) , bacteria , materials science , food science , biochemistry , biology , botany , organic chemistry , genetics , composite material
Values of the enhancement factor for oxygen absorption into fermentation broth, i.e., the ratio of the liquid phase mass transfer coefficients for oxygen absorption for both cases with and without respiration of microorganisms were predicted theoretically on the assumption of various cell concentration distributions. Calculations indicate that in the usual case the enhancement factor is only slightly or negligibly larger than unity, even when accumulation of microorganisms at or near the gas‐liquid interface is assumed. Results of experiments with sparged‐stirred fermentors on oxygen absorption into fermentation broths containing resting and growing cells of Candida tropicalis confirmed the theoretical prediction. Except for extreme cases, the effect of respiration of microorganisms on k L a , values can practically be ignored.