醗酵液のレオロジー的研究 (第1報) : カナマイシン及びストレプトマイシン醗酵液のレオロジー的解析

概要

論文の詳細を見る
The viscometer used was of the rotating Couette type. For rheological analysis it was not necessary to calculate the rate of shear-shearing stress relationship in absolute units. The rate of shear was expressed in R.P.M. and the shearing stress induced on the torsion wire in degree of rotation, and these magnitudes were directly plotted to yield a rheogram.The experimental work traced the interrelationship among apparent viscosity (η_<ap>), yield value(θ_0) and mycelial weight throughout the course of kanamycin (Km) and streptomycin (St) fermentation. Apparent viscosity was measured by Brookfield-type viscometer with four-speed rotors.These fementation broths exhibited markedly non-Newtonian behaviors, being either pseudo-viscous or pseudo-plastic. In the case of Km fermentation broths, it was observed that the correlation between the apparent viscosity and yield value maintained the relationship, θ_0=0.072 η_<ap>, up to the culture age of 42 hours when mycelial weight attained to a maximum. Similar to the above, the relationship, θ_9=0.073 η_<ap> was obtained with St fermentation broths during the whole fermentation periods. As the culture was aged, hysteresis loops of the rheograms of Km or St fermentation broths became larger in area.
社団法人日本生物工学会の論文
1961-06-15