Reusability of Broth Supernatant as Medium
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概要
- 論文の詳細を見る
Reusability of seupernatants of culture broths as media was examined in fed-batch culture of Protaminobacter ruber, Candida brassicae and Escherichia coli.After each microorganism was cultivated up to a high cell concentration (60-130 g/l) with a DO-stat, the broth supernatant was used again to make up the medium for the next cultivation. In the cases of P. ruber and C. brassicae, growth rates were almost the same on repeated use, four times, of the supernatant.In the case of E. coli, however, the bacterium could not grow on the medium prepared with the supernatant. This might be due to accumulation of acetic acid, one of the metabolic products, to an inhibitory lovel for the growth. It was possible to use the broth supernatant of E. coli as a medium for cultivation of C. brassicae. A simple procedure for preparaton of the medium using the supernatant was proposed, in which amounts of the components to be supplemented to the medium were calculated as products of the cell mass and the predetermied consumption rates.
- 社団法人日本生物工学会の論文
- 1980-06-25
著者
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KOBAYASHI Takeshi
Department of Electrical Engineering, Faculty of Engineering Science, Osaka University
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Mori Hironori
Department Of Food Science And Technogloy Faculty Of Agriculture
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Mori Hironori
Department Of Biotechnology Faculty Of Agriculture The University Of Tokyo
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Yano Takuo
Dept.of Fermentation Technorogly Hiroshima University
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SHIMIZU SHOICHI
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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YANO TAKUO
Department of Fermentation Tachnology, Faculty of Engineering, Hiroshima University
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Shimizu S
Nagoya Univ.
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Shimizu Shoichi
Department Of Food Science And Technology Faculty Of Agriculture
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Kobayashi Takeshi
Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University
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Yano Takuo
Department Of Fermentation Tachnology Faculty Of Engineering Hiroshima University
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Yamane Tsuneo
Labaratory Of Bioreaction Engineering Department Of Food Science And Technology
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Kobayashi Takeshi
Dept.of Chemical Engineering Nagoya University
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Shimizu Shoichi
Department Of Chemistry Faculty Of Science Kyoto University
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SHIMIZU Shoichi
Department of Applied Chemistry, Shibaura Institute of Technology
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