Effect of temporary localized operating conditions on fermentations of Saccharomyces cerevisiae

✍ Scribed by B. G. Thompson

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 245 KB
• Volume: 29
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/bit.260290622

✦ Synopsis

Fluctuations in pH, dissolved oxygen, dissolved carbon dioxide, redox potential, temperature, and the concentrations of dissolved substrate and dissolved inhibitory compounds can alter the growth of microorganisms and effect the activity and stability of any microbially produced by-products during the fermentation. Control systems are applied to fermentations in order to minimize these fluctuations.

Control systems function by adding or removing chemical species or radiation (temperature or light control) during a fermentation. Chemical species may be added to the fermentoF3 or generated directly in the fermentation medium from components already present in the fermentor (eg, H' or OH-from water by electrochemical means4). A characteristic of most control systems is that the basis for control is some point measurement of a system parameter such as pH, followed by the addition or removal of some compound to or from, respectively, a point location within the