title: The characteristics of Aureobasidium pullulans fermentation process.
abstract: The fermentation kinetics, rheological property and oxygen mass transfer coefficient were studied for the fermentation process of Aureobasidium pullulans. A mathematical kinetic model based on the logistic equation and Luedeking-Piret model has been established with the experimental results. The rheology of the fermentation broth behaves as pseudoplastic non-Newtonian fluid. The oxygen mass transfer coefficient decreases during the fermentation process, an exponential equation has been postulated to describe the inter-relationship among the oxygen mass transfer coefficient, the agitation speed and the apparent viscosity of the broth.
authors: Institute of Chemical Metallurgy, Chinese Academy of Sciences, Beijing.
authors: H W
authors: HW
authors: Qiu
authors: S Z
authors: SZ
authors: Yang
mesh_terms: D005285:Fermentation; D007700:Kinetics; D008433:Mathematics; D003904:Mitosporic Fungi / Q000378:metabolism*; D010100:Oxygen / Q000378:metabolism; D012212:Rheology; D009626:Terminology as Topic
chemical_list: D010100:Oxygen