連続醗酵に関する研究 : (第10報) D-フラクトース醗酵の動力学的研究

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Patterns of fructose fermentation with Bacillus fructosus were investigated by means of a single batch and a continuous operation, and the following results were obtained.1. The fructose fermentation was found to be of a non-growth associated type, and a specific production rate of fructose by batch fermentation was much higher in the stationary phase than in the growing phase. The specific production rate was almost constant through the growing phase, and it was at its maximum in the middle of the stationary phase.2. A concentration of cells in the continuous fermentation liquid was easily kept by constant by diluting them so as to obtain the same value of specific growth rate obtained by batch fermentation. The specific production rate, however, was higher in the continuous fermentation than in the batch fermentation.3. In order to explain the difference of specific production rates between continuous fermentation and batch fermentation, the concept of apparent age was introduced, and a graphical method was adopted to determine a concentration for the balanced production of fructose in the continuous fermentation. The estimated values of such concentration based on the age distribution, however, did not agree with actual values obtained from the experimental results. This fact is, therefore, suggestive of other factors characteristic of the continuous fermentation than the age distribution in order to reason the said difference.4. An increase in the number of cells and a decrease in their sizes were observed during the continuous fermentation in spite of the U. O. D. value of the broth being kept constant. It may be considered that these phenomena are derived from some might nutritional factors characteristic of the continuous fermentation, and that cellular activities hawe been changed during fermentation.
社団法人日本生物工学会の論文
1967-11-25

連続醗酵に関する研究 : (第10報) D-フラクトース醗酵の動力学的研究

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