Kinetics of microbial product formation and its consequences for the optimization of fermentation processes.

Antonie van Leeuwenhoek ·Vol. 63 ·No. 3-4 ·1993-00-00 ·Pages 375-81

de Hollander JA

Abstract

Different types of product formation kinetics are discussed with respect to their significance for fermentation process economics. Microbial products belonging to various classes are formed in a growth-coupled manner. It is often found that the specific rate of product formation increases with the specific growth rate, approaching a maximum at higher growth rates. It is illustrated that for such types of relationship between the product formation rate and the growth rate process conditions are optimal when the specific rate of product formation is about half-maximal.

MeSH Terms

Aerobiosis Bacteria/growth & development,metabolism Fermentation/physiology Fungi/growth & development,metabolism Industrial Microbiology Kinetics

Authors & Affiliations

1 authors, click to expand affiliations / ORCID

de Hollander J A

Gist-brocades Research & Development, Delft, The Netherlands.

References (10)

10 references, click to expand

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Article Info

Journal

Antonie van Leeuwenhoek

Abbr.

Antonie Van Leeuwenhoek

ISSN

0003-6072

DOI

10.1007/BF00871231

Published

1993-00-00

Pages

375-81

Language

English

Region

Netherlands

NLM ID

0372625

Subset

External Links

PubMed source DOI: 10.1007/BF00871231 View journal details

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