醗酵液のレオロジー的研究(第五報) : 温度効果について(追補)

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Previously an investigation was made on the influence of temperature on the rheological properties of kanamycin fermentation broth, and linear relationship between logη' against 1/T was obtained experimentally, where η' is plastic viscosity in poise and T is absolute temperature in 〓.In the present study, the method of reduced variables for visco-elasticity was applied to non-Newtonian flow, also using "oleum zinci oxidi" in the typically Bingham-plastic behavior.Furthermore activation energy of "oleum zinci oxidi" at any temperature was equal to that of olive oil, which was the dispersion medium. These experimental results confirmed that the above-mentioned report was reliable.Next the effects of temperature on kanamycin production were studies. It was shown that 35% less kanamycin was produced by fermentation which were started at 28℃ and transfered to 24℃, 40 hr. after inoculation, than was produced in control incubated at 28℃ for the entire fermentation.The results obtained from this experiment, showed that a knowledge of the rheological behavior of fermentation broth is an important pre-requisite for controlling of fermentation processes.
社団法人日本生物工学会の論文
1963-11-15