Influence of Constant and Oscillating Dissolved Oxygen Concentration on Aspergillus niger

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概要

• 論文の詳細を見る

• The critical concentration of dissolved oxygen (DO) that determines the optimum capability of a microorganism depends upon the desired end product. Glucose oxidase (GOD) as a fermentation product is significantly influenced by oxygen in liquid phase. The DO concentration of 100% related to air at 1 bar is shown to be the threshold concentration for a several fold increase in production of the enzyme. By generating periodic sinusoidal DO oscilltions during fermentation it is shown that the DO gradient prevailing in airlift loop reactors of industrial scale is advantageous for the induction of GOD. Additionally, the influence of periodic residence of Aspergillus niger at sub-optimal DO concentration on organized export of the enzyme into the medium is demonstrated.

• 公益社団法人日本生物工学会の論文
• 1992-11-25

著者

• Trager Michael

  Universitat Dortmund Lehrstuhl Fur Technische Chemie:

• ONKEN ULFERT

  Universitat Dortmund Lehrstuhl Technische Chemie B

• Qazi G

  Regional Research Lab. Jammu Tawi Ind

• QAZI GULAM

  Regional Research Laboratory

• BUSE RAINER

  Universitat Dortmund, Lehrstuhl Fur Technische Chemie

• Buse Rainer

  Universitat Dortmund Lehrstuhl Fur Technische Chemie

• Onken U

  Dortmund大

関連論文

• Pilot-Scale Citric Acid Production with Aspergillus niger under Several Conditions
• Comparison of Airlift and Stirred Reactors for Fermentation with Aspergillus niger
• Influence of Constant and Oscillating Dissolved Oxygen Concentration on Aspergillus niger
• Comparison of Direct Glucose Oxidation by Gluconobacter oxydans subsp. suboxydans and Aspergillus niger in a Pilot Scale Airlift Reactor
• Device for Fermentations with Oscillations of dissolved Oxygen

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