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A new sensor—the “filtration Probe”— for quantitative characterization of penicillin fermentation. III. An automatically operating probe
Author(s) -
Nestaas Eirik,
Wang Daniel I. C.
Publication year - 1983
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.260250808
Subject(s) - filtration (mathematics) , fermentation , chromatography , penicillin , chemistry , volume (thermodynamics) , filter (signal processing) , pulp and paper industry , food science , biochemistry , mathematics , antibiotics , computer science , statistics , physics , quantum mechanics , engineering , computer vision
The filtration characteristics of the penicillin broth can be monitored semicontinuously using an automatic filtration probe. This probe operates aseptically and the broth samples (filtrate and filter cake) are recycled to the fermentor after each filtration. The collected data—filtrate volume and filter cake volume versus filtration time—can be related to the total biomass concentration in the fermentor.