Determination of oxygen‐transfer coefficients in viscous streptomycete fermentations

Abstract

Abstract Two types of steam‐sterilizable dissolved‐oxygen probs were evaluated for use in fermentations. A galvanic‐cell probe was selected over a polarographic probe because of its demonstrated ruggedness and dependability. Various methods for determining k L a in fermentors were compared and the oxygen balance method selected for use in viscous streptomycete fermentations. Rheological data are presented to identify a range of mash viscosity where many k L a measurement methods are not applicable. Oxygen transfer data are presented for streptomycete fermentations pilot fermentors.