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Profiles for pH, temperature, and dissolved O 2 levels in enzyme production: Monitoring in small‐scale fermentors
Author(s) -
Peterson R. E.,
Nelson G. E. N.
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.260171215
Subject(s) - aeration , nutrient , fermentation , enzyme , yield (engineering) , enzyme assay , degradation (telecommunications) , chemistry , environmental science , environmental chemistry , biochemistry , biology , ecology , thermodynamics , computer science , telecommunications , physics
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.