Comparison of measured and calculated oxygen solubilities in fermentation media | Zendy

Quicker G. | Zendy; Schumpe A. | Zendy; König B. | Zendy; Deckwer W.D. | Zendy

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Comparison of measured and calculated oxygen solubilities in fermentation media

Author(s) -

Quicker G.,

Schumpe A.,

König B.,

Deckwer W.D.

Publication year - 1981

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.260230313

Subject(s) - penicillium chrysogenum , solubility , fermentation , chemistry , oxygen , electrolyte , thermodynamics , food science , organic chemistry , biochemistry , physics , electrode

A fast physical method is used to measure oxygen solubilities in various solutions of sugars and salts, in nutrition media, and in fermentation broths of Penicillium chrysogenum . The findings were compared with the predictions of a solubility model which assumes that the solubility reduction is log‐additive with respect to various compounds (mainly sugars and electrolytes). A striking agreement between experimental results and predictions was found.

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