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Maturity and product formation in cultures of microorganisms

✍ Scribed by D. E. Brown; R. C. Vass

Publisher
John Wiley and Sons
Year
1973
Tongue
English
Weight
367 KB
Volume
15
Category
Article
ISSN
0006-3592

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✦ Synopsis

Abstract

The concept of a maturation time (t~m~) for a product formation by a microbial culture is developed and a simple method is described for determining this parameter and also the product formation rate constant (k~p~) from batch culture experiments. The concept has been utilized in a general model for the prediction of steady state product concentrations in single‐stage continuous‐flow culture systems.

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