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  • 1
    Electronic Resource
    Electronic Resource
    Utility of culture redox potential for identifying metabolic state changes in Amino acid fermentation (1991)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 38 (1991), S. 1034-1040 
    Details
    ISSN: 0006-3592
    Keywords: amino acid fermentation ; culture redox potential ; fermentation ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We investigated the relationship of dissolved oxygen and culture redox potential (CRP) on amino acid production. Corynebacterium glutamicum ATCC 14296 was used for all experiments. The fermentation can be divided into a growth phase and a production phase. Our results indicate that in order to get higher amino acid production, a lower oxygen supply during the exponential phase is favored. A higher oxygen supply rate appears to be necessary during the production phase. Culture redox potential (CRP) was used to monitor the fermentation. CRP readings were observed to drop to a characteristic minimum value as the metabolic state changed from a growth to production phase. This was evidenced by the commencement of amino acid production and a simultaneous uptake of lactate. Upon lactate exhaustion, the CRP increased abruptly. At the same time, maximal amino acid yields were observed. By the use of minimum CRP as an indication of metabolic phase changes, the agitation rate was changed to increase oxygen supply during the production phase. This significantly increased amino acid production. These results show that culture redox potential measurements can be used to monitor and optimize amino acid production by process manipulation.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260380912
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of reducing agents in an aerobic amino acid fermentation (1992)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 40 (1992), S. 851-857 
    Details
    ISSN: 0006-3592
    Keywords: reducing agent ; dithiothreitol ; redox potential ; amino acid fermentation ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study focuses on the effects of the reducing agents, dithiothreitol (DTT) and glutathione (GSH), on amino acid production in aerobically growing Corynebacterium glutamicum. The problem of reducing agent addition affecting the dissolved oxygen level was solved by positioning the culture at a high dissolved oxygen level and feeding the reducing agent into the fermentor. We show that it is possible to lower the redox potential even in a highly aerobic environment. The addition of DTT to the fermentation during the growth phase caused a significant increase in specific amino acid production rate and total amino acids produced, as compared with a control. In contrast, GSH had an inhibitory effect. © 1992 John Wiley & Sons, Inc.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260400713
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  • 3
    Electronic Resource
    Electronic Resource
    Metabolic monitoring by using the rate of change of NAD(P)H fluorescene (1994)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 44 (1994), S. 453-459 
    Details
    ISSN: 0006-3592
    Keywords: NAD(P)H fluorescene ; on-line monitoring ; amino acid fermentation ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The amino acid fermentation by Corynebacterium glutamicum was monitored with an new technique that uses the first derivative of the NAD(P)H fluorescene signal. The rate of change of NAD(P)H pools is indicative of intracellular redox balance variations that correspond to metabolic changes. The profile of this signal showed several characteristics that coincided with major metabolic events during fermentation. We show here that the derivative fluorescence signal can accurately estimate points of threonine depletion, viable cell count, and the end of amino acid formation. Furthermore, on-line optimization strategies can be developed by using the derivative fluorescene signal. © 1994 John Wiley & Sons, Inc.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260440408
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