Modes of Fermenter Operation

Practical Fermentation Technology

Volumn , Issue , 2008, Pages 69-95

  Macauley Patrick, Sue ^a   Finn, Beverley ^b  

^a SARTORIUS STEDIM BIOTECH GMBH   (Germany)

^b UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Alcoholic beverages and fermented foodstuffs; Batch and fed batch fermentation techniques; Cleaning, resterilisation, filling and cooling of equipment; Direct feedback control and Indirect feedback control; Fed batch cultivation; Fed batch yeast processes; Fixed and Variable Fed batch Fermentations; Growth associated products and Nongrowth associated products; Optical density and biomass levels; Penicillium chrysogenum

Indexed keywords

EID: 78650405024     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470725306.ch4     Document Type: Chapter

References (6)

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2. Gostomski, P., Muhlemann, M., Lin, Y-H., Mormino, R., Bungay, H. (1994) Auxostats for continuous culture research. J. Biotechnol. 37: 167-177.
3. Hoskisson, P. A., Hobbs, G. (2005) Continuous culture -making a comeback? Microbiology, 151: 3153-3159.
4. Simpson, D. R., Wiebe, M. G., Robson, G. D., Trinci, A. P. J. (1995) Use of pH auxostats to grow filamentous fungi in continuous flow culture at maximum specific growth rate. FEMS Microbiol Letts., 126: 151-158.
5. Tempest, D. W., Wouters, J. T. M. (1981) Properties and performance of microorganisms in chemostat culture. Enz. Microb. Technol., 3: 283-290.
6. Waites, M. J., Morgan, N. L., Rockey, J. S., Higton, G. (2001) In Industrial Microbiology: An Introduction. Blackwell Science, Oxford, p. 103.