Effect of Pressure on an Aminoglycoside Fermentation Mediated by Dissolved Oxygen

概要

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The intent of this work was to determine whether the high pressure dur to the static liquid head could account for the yield loss observed in the scaleup of aminoglycoside fermentation. The growth of Micromonospora purpurea and aminoglycoside production were severely reduced when the pressure was raised from 1.68 to 2.37 atm in 10 l fermentors. Mass transfer calculations showed that this effect was not due to CO_2 solubility. The retardation in growth and production was apparently caused by high DO. When the DO was controlled at low levels, good growth and productivity were observed even at 2.37 atm pressure.
公益社団法人日本生物工学会の論文
1992-01-25