連続醗酵によるグルタミン酸生産に関する研究 (第2報) : 増殖過程における速度論的解析とその連続醗酵への応用 (その1)

概要

論文の詳細を見る
In the process design of the maltiple stage continuous fermentation, L-glutamic acid production by Brcuibacterium sp. was investigated as a model case. The first stage was intended to be used as the mycelial growth stage, and was analyzed according to the theory of Bryson's turbidostat.The rate patterns of submerged culture in a 200L fermentor indicated that the L-glutamic acid fermentation process in a variation of the second type process out of the three fermentation type classified by E. Gaden. They also showed that the glucose of the main composition of medium is consumed in the zero-order, while L-glutaminc acid is accumulated in the same way. Concerning the kinetic analysis of L-glutamic acid fermentation for the purpose of the continuous process design, it seems convenient to analyze it in five phases, as illustrated in Fig. 1.In order to maintain the specific growth rate at the maximum level for a long time, a growth medium containing 3% glucose was found to be optimum.The Reynolds number of agitation was found to have a considerable effect upon the specific growth rate of Brevibacterium sp., or at the Reynolds number greater than 1.5×10^7,the specific growth rate decreased sharply, although the oxygen absorption velocity coefficient (Kd) was more or less 3.5×10^<-6> [gmol. O_2/ml・min・atm]. The theoretical equation between growth of mycellium and sugar consumption, which had been analyzed in the culture of Saccharomyces cerevisiae, was found to apply also to the L-gluramic acid producing bacterium. By using this theoretical equation for the first stage of the multiple stage continuous process, the control of sugar concentration in the continuously fed medim can be determined irrespective of the inoculum size.
社団法人日本生物工学会の論文
1963-05-15

連続醗酵によるグルタミン酸生産に関する研究 (第2報) : 増殖過程における速度論的解析とその連続醗酵への応用 (その1)

スポンサーリンク

概要

著者

関連論文

スポンサーリンク