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Low‐pressure airlift fermenter for single cell protein production: II. Continuous culture of pichia yeast
Author(s) -
Chen N. Y.,
Srinivasan S.,
Leavitt R. I.,
Coty V. F.,
Kondis E. F.
Publication year - 1987
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.260290404
Subject(s) - industrial fermentation , airlift , yeast , bioreactor , limiting , chemistry , food science , fermentation , biochemistry , engineering , mechanical engineering , organic chemistry
Experiments using Pichia yeast grown on n ‐paraffins have been conducted in laboratory 10‐L airlift fermenters and in a 640‐L module of commercial scale. Results confirmed the design concept of combining oxygen transfer and fermenter cooling with low‐pressure air. However, in the absence of mass transport constraints, the build up of toxic factors in the fermenter appeared to be a major variable limiting cell productivity. Foaming in the large fermenter also presented a serious problem, which must be solved before low‐pressure airlift fermenters become practical.