Influence of oxygen transfer rate on vinegar production byAcetobacter acetiin submerged fermentation

✍ Scribed by Eeva Levonen-Muñoz; M. D. Cabezudo

• Publisher: Springer Netherlands
• Year: 1981
• Tongue: English
• Weight: 288 KB
• Volume: 3
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00127256

✦ Synopsis

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 rate was increased. The relationship between growth and production followed a mixed growth associated model.