A New Apparatus for Submerged Fermentation

Autor:	Takeo Tanaka, Taro Niida, Takeshi Hara, Yahisa Kotake, Tetsuo Ishikawa
Rok vydání:	1950
Předmět:	Materials science Chromatography food and beverages Medicine (miscellaneous) Industrial fermentation Sorbose Submerged fermentation carbohydrates (lipids) chemistry.chemical_compound chemistry Volume (thermodynamics) Chemistry (miscellaneous) Fermentation Food Science Biotechnology
Zdroj:	Journal of the agricultural chemical society of Japan. 24:377-380
ISSN:	1883-6844 0002-1407
DOI:	10.1271/nogeikagaku1924.24.377
Popis:	(1) With an idea of blowing the air in a fermenter into broth repeatedly by rotating a special agitating tube, We planned an appratus for submerged fermentation. (2) By this small apparatus we obtained nearly the same rapidity of fermentation which has been shown in the industrial preparation of sorbose, penicillin and streptomycin. (3) Concerning the volume of air supplied into the fermenter, it was quite enough when the voulume of 1/2_??_1/5 of that of the broth per minute. (The minimum air requirement for this apparatus was not determined) (4) There was no trouble about the foaming during all the period of fermentation.
Databáze:	OpenAIRE
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