Fermentation odor and bioprocess scale-up

被引：8
|
作者：
Rezanka, T [1 ]
Votruba, J [1 ]
机构：
[1] CAS, Inst Microbiol, Prague 14220 4, Czech Republic
来源：
BIOPROCESS ENGINEERING | 1998年 / 19卷 / 02期
关键词：
D O I：
10.1007/s004490050498
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
During scaleup of Streptomyces avermitilis batch culture based on similarity of geometry, aeration and mixing conditions, the production of avermectins was proportional to the intensity of fermentation odor represented by geosmin. The active stimulatory role of odor component on antibiotic production was detected after addition of volatile compounds separated from the fermentation liquor by steam distillation.
引用
收藏
页码：159 / 160
页数：2
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