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  • 1980-1984  (6)
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  • 1
    Electronic Resource
    Electronic Resource
    Single-cell protein production from spent sulfite liquor utilizing cell-recycle and computer monitoring (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 23 (1981), S. 2105-2116 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spent sulfite liquor (SSL), a waste product of the paper pulping industry, is produced at a rate of 1 ton (dry basis) per ton of pulp. The sugar content of SSL is about 30 g/L. To reduce the biological oxygen demand (BOD) of SSL before disposal, torula yeast (Candida utilis) is produced by a continuous culture process, the productivity of which is limited by sugar concentration and cell growth rate. To increase productivity, a recycle system has been designed and tested. Cells were sedimented continuously with a flocculating agent (bentonite) before being recycled to the fermentor. A bentonite concentration of 0.02 g/g cell was required. A computer monitoring system based on material balancing techniques was developed to monitor and control the recycle system. With this computer system, productivity was raised to 6.1 g/L h, with cell concentration up to 65 g/L in the recycle stream and 24 g/L in the fermentor. This represents a productivity increase of 150% over continuous culture with no recycle.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260230914
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  • 2
    Electronic Resource
    Electronic Resource
    Confining mycelial growth to porous microbeads: A novel technique to alter the morphology of non-newtonian mycelial cultures (1983)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 25 (1983), S. 967-983 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In an effort to alter the filamentous morphology of Penicillium chrysogenum cells, a technique was developed to confine the growth of the mycelia to porous celite beads. The pore matrix of these beads was found to be very effective for entrapping mycelial cells and spores. The entrapped spores were used to initiate the fermentations in shake flask cultures. Significant increases in final cell densities were obtained in the confined cell cultures reaching up to 60 g/L cells. This is nearly double the cell concentration attainable in free cell cultures grown in the absence of beads. Cell loadings up to 0.55 g cells per bead were obtained in the confined cell cultures. In the later stages of the fermentations, the specific oxygen uptake rates in the confined cell cultures were found to decrease with respect to free cell cultures.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260250407
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  • 3
    Electronic Resource
    Electronic Resource
    Computer control of the penicillin fermentation using the filtration probe in conjunction with a structured process model (1983)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 25 (1983), S. 781-796 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A structured model for the penicillin fermentation is presented. This model includes three different cell types: (1) hyphae tips, (2) penicillin-producing cells, and (3) degenerated, metabolically inactive cells. Cell degeneration has been described previously as a gradual loss of cytoplasmic material by endogenous metabolism. The rate at which such loss of cytoplasm (and activity) proceeds can be expressed as a linear function of the specific growth rate. At growth rates above some minimum value (0.0115 h-1) cell degeneration can be prevented. This model served as the control basis during open-loop as well as closed-loop computer control of the fermentation. Closed-loop control was achieved through feedback information of biomass concentration using a filtration probe and was required when complex nutrients contributed significantly to the overall biomass production.
    Additional Material: 12 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260250314
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  • 4
    Electronic Resource
    Electronic Resource
    A new sensor, the “filtration probe,” for quantitative characterization of the penicillin fermentation. I. Mycelial morphology and culture activity (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 23 (1981), S. 2803-2813 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this article the filtration resistance of fungal (Penicillium) mycelia is shown to be quantitatively related to the morphology of the cells. On this basis, it was possible to determine the intracellular volume by simple filtration measurements. Since the dry weight of the cells can also be measured, a morphological variable-the “hyphae density” (dry weight hyphae/volume hyphae)-can be quantified. This variable typically is measured to have values in the range of 0.35-0.20 g/cm3; the lower values represent the final stages of the fermentation. It can be shown that this loss of cell material during fermentation is limited to cytoplasmic components, and that most (70%) of the components which disappear are proteins. Concurrent with and linearly related to this loss of proteins, the culture activity in terms of both cell maintenance energy (respiration activity) and penicillin synthesis also decreased. The hyphae density measured by filtration is therefore a direct measure of the metabolic potential of the organism.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260231214
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  • 5
    Electronic Resource
    Electronic Resource
    A new sensor, the “filtration probe,” for quantitative characterization of the penicillin fermentation. II. The monitor of mycelial growth (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 23 (1981), S. 2815-2824 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Biomass concentration during penicillin production can be estimated rapidly and with reasonable accuracy using the “filtration probe.” The basis for the measurement is the volume of the filter cake which, in contrast to the conventional “packed-cell volume” measured by centrifugation, is only moderately affected by the morphology of the mycelia. The influence of the mycelial morphology on the specific filter cake volume [ υ (cm3 cake/g dry cells)] can additionally, to a large extent, be predicted from the (specific) filtration resistance of the broth. During the rapid (exponential) growth period, the specific cake volume is, however, more variable and typically exhibits a transient maximum value. The presence of such a maximum can be explained by a simple model for exponential growth of single mycelial particles. this model is based upon conventional kinetics for hyphae elongation and branching and applies well to experimental data (filtration behavior as well as microscopic studies) provided hyphae fragmentation is negligible (i.e., at high growth rates, μ ≅ μmax).
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260231215
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  • 6
    Electronic Resource
    Electronic Resource
    A new sensor - the “filtration Probe” -  for quantitative characterization of penicillin fermentation. III. An automatically operating probe (1983)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 25 (1983), S. 1981-1987 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The filtration characteristics of the penicillin broth can be monitored semicontinuously using an automatic filtration probe. This probe operates aseptically and the broth samples (filtrate and filter cake) are recycled to the fermentor after each filtration. The collected data - filtrate volume and filter cake volume versus filtration time - can be related to the total biomass concentration in the fermentor.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260250808
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