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Effects of Carbon dioxide on the Rheological behavior and oxygen transfer in submerged penicillin fermentations
Author(s) -
Ju LuKwang,
Ho Chester S.,
Shanahan John F.
Publication year - 1991
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.260381015
Subject(s) - carbon dioxide , penicillin , rheology , oxygen , chemistry , fermentation , chemical engineering , food science , materials science , biochemistry , antibiotics , organic chemistry , engineering , composite material
Fermentations of Penicillium chrysogenum have been made with different CO 2 contents in the influent gas streams. The rheological behavior of the culture broth was found to be significantly changed by exposure to high levels of CO 2 . This is attributed to the wide variation in the morphology of P. chrysogenum , from normal mycelia with long hyphae to roughly spherical pellets when subjected to high levels of CO 2 . A correlation has been developed relating volumetric O 2 transfer coefficients, k L a , with the effective O 2 diffusion coefficients, D e , and the apparent viscosities, μ app , based on the results obtained in this study. The use of CO 2 as a potent means for altering the rheological properties of culture broths and consequently improving the O 2 transfer capabilities in penicillin fermentations was clearly demonstrated.