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KINETICS OF MICROBIAL PRODUCT FORMATION AND ITS CONSEQUENCES FOR THE OPTIMIZATION OF FERMENTATION PROCESSES

被引：22
作者：
DEHOLLANDER, JA
机构：
[1] Gist-brocades Research and Development, Delft
来源：
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY | 1993年 / 63卷 / 3-4期
关键词：
INDUSTRIAL FERMENTATION; PROCESS ECONOMICS; OPTIMIZATION;
D O I：
10.1007/BF00871231
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Different types of product formation kinetics are discussed with respect to their significance for fermentation process economics. Microbial products belonging to various classes are formed in a growth-coupled manner. It is often found that the specific rate of product formation increases with the specific growth rate, approaching a maximum at higher growth rates. It is illustrated that for such types of relationship between the product formation rate and the growth rate process conditions are optimal when the specific rate of product formation is about half-maximal.
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页码：375 / 381
页数：7
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