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Influence of Morphology on Product Formation in Aspergillusawamori during Submerged Fermentations

✍ Scribed by Claus L. Johansen; Leon Coolen; Jan H. Hunik


Book ID
109388090
Publisher
American Institute of Chemical Engineers
Year
1998
Tongue
English
Weight
104 KB
Volume
14
Category
Article
ISSN
8756-7938

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A study was carried out on the influence of oxygen transfer rate on bacterial growth and acid production in submerged vinegar fermentation by an industrial culture of Acetobacter aceti. The production rate grew as did growth rate even if no increment in cellular mass was noticed when oxygen transfer