The characteristics of Aureobasidium pullulans fermentation process.
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.
Qiu
H W
HW
Institute of Chemical Metallurgy, Chinese Academy of Sciences, Beijing.
Yang
S Z
SZ
D005285:Fermentation; D007700:Kinetics; D008433:Mathematics; D003904:Mitosporic Fungi / Q000378:metabolism*; D010100:Oxygen / Q000378:metabolism; D012212:Rheology; D009626:Terminology as Topic
D010100:Oxygen