Continuous 2-keto-l-gulonic acid fermentation from l-sorbose by Ketogulonigenium vulgare DSM 4025

Applied Microbiology and Biotechnology

Volumn 82, Issue 6, 2009, Pages 1049-1056

  Takagi, Yoshinori ^a   Sugisawa, Teruhide ^b   Hoshino, Tatsuo ^c  

^a CHUGAI PHARMACEUTICAL CO LTD   (Japan)

^b DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

^c TAMAGAWA UNIVERSITY   (Japan)

Author keywords

2 Keto l gulonic acid; Continuous fermentation; Ketogulonicigenium vulgare; L Sorbose

Indexed keywords

2-KETO-L-GULONIC ACID; BAKER'S YEASTS; CHEMOSTAT CULTURES; CONTINUOUS FERMENTATION; CONTINUOUS FERMENTATION PROCESS; CRITICAL VALUES; DILUTION RATES; DISSOLVED OXYGEN LEVELS; HIGH CONCENTRATIONS; KETOGULONICIGENIUM VULGARE; L-SORBOSE; LIMITING CONDITIONS; MOLAR CONVERSIONS; OPTIMAL CONDITIONS; POSITIVE CORRELATIONS; PRODUCTION RATES; SINGLE STAGES; STEADY STATE; WASHING OUTS;

ACIDS; BIOCHEMICAL ENGINEERING; CONCENTRATION (PROCESS); DISSOLUTION; DISSOLVED OXYGEN; DISSOLVED OXYGEN SENSORS; ELECTRIC LOAD MANAGEMENT; PROCESS CONTROL;

FERMENTATION;

2 KETOGULONIC ACID; CARBOXYLIC ACID; DISSOLVED OXYGEN; SORBOSE; UNCLASSIFIED DRUG;

ALCOHOL; BACTERIUM; CARBOXYLIC ACID; CHEMOSTAT; CONCENTRATION (COMPOSITION); DILUTION; DISSOLVED OXYGEN; FERMENTATION; MICROBIAL ACTIVITY; MONOSACCHARIDE; YEAST;

ALPHAPROTEOBACTERIA; ARTICLE; BACTERIUM CULTURE; FERMENTATION; KETOGULONIGENIUM VULGARE; NONHUMAN; PRODUCTIVITY; REPRODUCIBILITY; STEADY STATE;

BIOTECHNOLOGY; CULTURE MEDIA; FERMENTATION; OXYGEN; RHODOBACTERACEAE; SORBOSE; SUGAR ACIDS; TIME FACTORS;

KETOGULONICIGENIUM VULGARE;

EID: 63949085717     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1822-6     Document Type: Article

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