Effect of lard oil, olive oil and castor oil on oxygen transfer in an agitated fermentor

Adding lard oil, olive oil or castor oil into a baffled and agitated fermentor decreased the volumetric oxygen transfer coefficient (K sub(L)a) in the low concentration range. However, K sub(L)a was increased when concentration reached 0.25% (v/v) at 400 rpm. Experimental results indicated that 1% (...

Full description

Saved in:
Bibliographic Details
Published in:Biotechnology techniques 1994, Vol.8 (1), p.17-20
Main Authors: Liu, H.S, Chiung, W.C, Wang, Y.C
Format: Article
Language:English
Subjects:
animal fats and oils
Biological and medical sciences
Bioreactors
Biotechnology
castor oil
cell culture
fermentation
Fundamental and applied biological sciences. Psychology
lard
mass transfer
Methods. Procedures. Technologies
olive oil
oxygen
Saccharomyces cerevisiae
Various methods and equipments
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Adding lard oil, olive oil or castor oil into a baffled and agitated fermentor decreased the volumetric oxygen transfer coefficient (K sub(L)a) in the low concentration range. However, K sub(L)a was increased when concentration reached 0.25% (v/v) at 400 rpm. Experimental results indicated that 1% (v/v) olive oil was as good as 0.1% (v/v) polypropylene glycol when added to a yeast fermentation.
ISSN:0951-208X
1573-6784
DOI:10.1007/BF00207627