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  • 1
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 25 (1983), S. 1237-1250 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In 1979, a minicomputer system was developed for Hoffmann-La Roche by ABEC, Inc. for the purpose of achieving on-line analysis and reporting of data from 16 70-L pilot-plant fermentors (New Brunswick Scientific Co.). The system consists of a PDP 11/60 computer with 96K core capacity, two RL01 disk drives, two RX01 floppy-disk drives, LA-36 DECwriter terminal, Tektronix CRT, and Versatec printer plotter. DEC, PDP, RSX, RL01, RX01, LA-36, and DECwriter are trademarks of Digital Equipment Corporation. The computer software comprises three distinct groups of programs. RSX-11M is a disk-based operating system that allows quick response to realtime events, such as process monitoring and data acquisition, while carrying out less time-dependent activities, such as program development and graphical output. The AIM (Biles, Inc.) system is used to acquire and convert the voltage signals produced by pilot-plant instrumentation into engineering units. Analysis and graphical output are executed by ABEC and Versatec supplied programs. The most beneficial task performed by the computer is the production of graphical output of a variety of measured and analyzed data. This has led to an increase in personnel productivity and design of more meaningful experiments. An ancillary function of the system is to pick up data logged by a PDP 11/03 computer from a remote fermentation production plant by means of a MODEM interfaced communication link. Production data are analyzed and presented in a form identical with pilot-plant data. The experience with the system is discussed in this article.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Biochemical and Microbiological Technology and Engineering 1 (1959), S. 163-172 
    ISSN: 0368-1467
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of mechanical agitation in aerobic fermentations is felt mainly through increased aeration efficiency. For yeast propagations in which oxygen supply is abundant - and presumably not limiting to growth - a specific, but limited, effect of fluid agitation on growth rate has been demonstrated. The improved growth rate is attributed primarily to better mixing of the entire fluid mixture rather than to improved cell-fluid mass transfer.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Biochemical and Microbiological Technology and Engineering 2 (1960), S. 165-175 
    ISSN: 0368-1467
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The broths of four important industrial fermentations, namely nystatin, penicillin, and streptomycin fermentations, and a fermentation used for steroid hydroxylation, were examined rheologically. Considerable variation in rheological properties was demonstrated among these fermentations as well as throughout the course of the nystatin and streptomycin fermentations. These latter fermentations, employing Streptomyces strains, were mostly Newtonian in behaviour. Departures from this behaviour twice in the streptomycin fermentation resulted in plastic characteristics. The other two fermentations employing moulds were found to be markedly non-Newtonian, either plastic or pseudo-plastic in their behaviour.Rheological properties of most fermentation broths change appreciably during the course of fermentation. These properties influence the nature of the fluid regime in fermentors and, as a consequence, are important factors when considering mass and heat transfer. Therefore, a knowledge of the rheological behaviour of fermentation broths is an important prerequisite for an intelligent understanding of these transport processes. This paper briefly reviews some of the mathematical flow models used to characterize fluids and reports the rheological examination and analysis of several industrially important fermentation broths containing filamentous micro-organisms.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
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