Biotechnology and Bioengineering · 1972 · 52 citations · 4 references
EngineeringBiopolymer ProductionProduction RateBiochemical EngineeringDownstream ProcessingMetabolic EngineeringContinuous FermentationXanthan GumHealth SciencesBiomass UtilizationFood FermentationIn Vitro FermentationVariant StrainBiomanufacturingEnvironmental EngineeringBiotechnologyFood BioprocessingFood ProcessingSeed Processing
Abstract Single‐stage continuous fermentations to produce xanthan gum have been run at dilution rates ( D ) from 0.023 to 0.196 hr −1 . Xanthan production rate (XPR) was a function of D . XPR increased from 0.34 g/hr/kg at D = 0.023 hr −1 to the maximum 0.84 g/hr/kg at D = ca. 0.15 hr −1 . At D > 0.15 hr −1 XPR decreased and at the highest D studied (0.196 hr −1 ) was 0.69 g/hr/kg. Yield of xanthan from glucose consumed was 81–89%. Steady states ended between 6.5 and 8.7 turnovers when a variant strain occurred.
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