A new sensor-the "filtration Probe"- for quantitative characterization of penicillin fermentation. III. An automatically operating probe.
The filtration characteristics of the penicillin broth can be monitored semicontinuously using an automatic filtration probe. This probe operates aseptically and the broth samples (filtrate and filter cake) are recycled to the fermentor after each filtration. The collected data-filtrate volume and filter cake volume versus filtration time-can be related to the total biomass concentration in the fermentor.
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA.
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