A Simple Method for Estimating the Average Concentration of Dissolved Oxygen in a Fermentor by Exist Gas Analysis

概要

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Regardless of the scale of the fermentor or the properties of the broth, the oxygen uptake rate measured by exit gas analysis seems to be of average value (OUR_<ave>), and depends on the OUR distribution pattern which itself is based on local concentrations of dissolved oxygen in all areas of the fermentor. The average concentration of dissolved oxygen (DO_<ave>) has to be estimated by a function of the Michaelis-Menten type, given the Michaelis constant and working rate (OUR_<ave>/OUR_<max>) of the oxygen uptake reaction, in which OUR_<max> is the maximum value of OUR measured under a temporary condition with a sufficient supply of oxygen. For the josamycin fermentation broths tested, the Michaelis constant was about 1.8×10^<-6> g-mol O_2/l. When the working rate of the oxygen uptake reaction is below 1,the DO_<ave> value can easily be estimated. The working rate and DO_<ave> values seemed to be able to explain well changes in the fermentation environment caused by varing the agitation speed and by dilution with water.
社団法人日本生物工学会の論文
1990-05-25