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Effects of microorganisms on effective oxygen diffusion coefficients and solubilities in fermentation media
Author(s) -
Ho Chester S.,
Ju LuKwang
Publication year - 1988
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.260320308
Subject(s) - penicillium chrysogenum , diffusion , oxygen , fermentation , chemistry , limiting oxygen concentration , microorganism , thermodynamics , food science , biochemistry , bacteria , biology , organic chemistry , physics , genetics
Effective oxygen diffusion coefficients and solubilities were measured for submerged cultures of Saccharomyces cerevisiae, Escherichia coli , and Penicillium chrysogenum . Both effective oxygen diffusion coefficients and solubilities were found to decrease with increasing cell concentrations in the fermentation media. Comparison of the experimental results of effective oxygen diffusion coefficients in fermentation media with values theoretically predicted on the assumption of unpenetrable microbial cells indicates that oxygen molecules diffuse through the cells during the diffusion process. Within the cell concentration range of typical submerged fermentations, the effective oxygen diffusion coefficient of the fermentation media can be described as D e = A 1 f + A 2 f 2 . In this equation, f is the cell volume fraction and both A 1 and A 2 are functions of the shape of the cells and the ratio of effective oxygen diffusion coefficient in microbial cells to that in the medium.