Dynamics of microbial growth and metabolic activity and their control by aeration.

The optimization of fermentation processes depends to a large extent on the modelling of microbial activity under complex environmental conditions where aeration is an important limiting and control factor. Simple relationships are used to establish the sensitivity of cultures to oxygen stress. Specific limitation coefficients which can be determined in laboratory reactors allow a projection to industrial operation and the definition of appropriate aeration and agitation profiles. Optimum control can be assured on the basis of directly measurable process parameters. This is shown for the case of ethanol production using S. cerevisiae at high cell dry weight concentrations.