The viscosifying power, degree of acetylation and molecular mass of the alginate produced by Azotobacter vinelandii in shake flasks are determined by the oxygen transfer rate

Process Biochemistry

Volumn 46, Issue 1, 2011, Pages 290-297

  Pena C ^a   Galindo, E ^a   Buchs J ^b  

^a INSTITUTO DE BIOTECNOLOGÍA   (Mexico)

^b RWTH AACHEN UNIVERSITY   (Germany)

Author keywords

Alginate; Molecular mass; OTR; RQ; Volumetric power input

Indexed keywords

AGITATION RATES; CARBON SOURCE; CULTURE BROTHS; DEGREE OF ACETYLATION; MAXIMAL VALUES; MINIMAL VALUE; OTR; OXYGEN TRANSFER RATE; POWER INPUT; RESPIRATORY QUOTIENTS; RQ; SHAKE FLASKS; SHAKING FREQUENCY; SPECIFIC POWER; STIRRED BIOREACTORS; VOLUMETRIC POWER;

ACETYLATION; ALGINATE; BIOACTIVITY; BOTTLES; HYDROGELS; MOLECULAR MASS; POLYMERS; SUGAR (SUCROSE); VISCOSITY;

MOLECULAR OXYGEN;

AZOTOBACTER VINELANDII;

EID: 78650238819     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2010.08.025     Document Type: Article

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