Ad
related to: fed-batch fermentationreviews.chicagotribune.com has been visited by 1M+ users in the past month
Search results
Results from the WOW.Com Content Network
Fed-batch culture is, ... Slow feeding of glucose in penicillin fermentation by Penicillium chrysogenum is a classical example in the category. 5. Auxotrophic mutants [1]
Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase.
A fed-batch process will also have an output flow rate of the substrate/cell/product mixture which can be collected to retrieve the desired product. Fed-batch is a good way to overcome substrate inhibition because the amount of substrate can be changed at various points in the growth process.
Specimen was obtained in late exponential phase from a fed-batch fermentation. The cells are rod shaped and elongated. Methanothermobacter is a genus of archaeans in the family Methanobacteriaceae. [1] The species within this genus are thermophilic and grow best at temperatures between 55 °C and 65 °C.
The temperature of the fermentation medium is maintained by a cooling jacket, coils, or both. Particularly exothermic fermentations may require the use of external heat exchangers. Nutrients may be continuously added to the fermenter, as in a fed-batch system, or may be charged into the reactor at the beginning of fermentation.
Fermentation has two parts: upstream and downstream. After product development, the next step is the purification of product for desired quality. When they reach the desired density (for batch and fed-batch cultures) they are harvested and moved to the downstream section of the bioprocess.
Methanobacterium thermaggregans were found from fed-batch fermentation. [14] M. thermaggregans is alkophilic and thermophilic. [14] This was based on the findings of M. thermaggregans being able to alter an increase of agitated speeds that is used to increase methane formulation. [14]
The Crabtree effect, named after the English biochemist Herbert Grace Crabtree, [1] describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol (alcohol) in aerobic conditions at high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. Kluyveromyces spp. [2 ...
Ad
related to: fed-batch fermentationreviews.chicagotribune.com has been visited by 1M+ users in the past month