title: The relationship of oxygen uptake rate and k(L)a with rheological properties in high cell density cultivation of docosahexaenoic acid by Schizochytrium sp. S31.
abstract: Three independent cultures by fed batch strategy under different oxygen supply levels were investigated with Schizochytrium sp. S31 on glycerol in 50 L bioreactor. Three cultures all achieved high cell density cultivation (HCDC) with more than 100 g/L biomass density. However, the culture with middle oxygen supply level achieved the highest DHA concentration at 21.26 g/L. Dissolved oxygen (DO) limitation was commonly encountered in the present cultures, which was due to the dramatic decrease of kLa in high oxygen supply culture resulted from significantly increasing apparent viscosity of the broth. The rheological properties of the three cultures all exhibited shear-thinning behavior. The oxygen uptake rate (OUR) predominately influenced by kLa was suggested to replace DO as on-line control parameter for scale-up production of DHA.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Wilmar Biotechnology Research Development Center Ltd, Shanghai, China.
authors.forename: Guifang
authors.initials: G
authors.lastname: Chang
authors.affiliation: Wilmar Biotechnology Research Development Center Ltd, Shanghai, China.
authors.forename: Juan
authors.initials: J
authors.lastname: Wu
authors.affiliation: Wilmar Biotechnology Research Development Center Ltd, Shanghai, China.
authors.forename: Cuihong
authors.initials: C
authors.lastname: Jiang
authors.affiliation: Wilmar Biotechnology Research Development Center Ltd, Shanghai, China.
authors.forename: Guiwei
authors.initials: G
authors.lastname: Tian
authors.affiliation: Wilmar Biotechnology Research Development Center Ltd, Shanghai, China.
authors.forename: Qinghang
authors.initials: Q
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: mingchang@aliyun.com.
authors.forename: Ming
authors.initials: M
authors.lastname: Chang
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
mesh_terms: D061249:Batch Cell Culture Techniques; D018533:Biomass; D002452:Cell Count; D018929:Cell Culture Techniques / Q000379:methods*; D004281:Docosahexaenoic Acids / Q000096:biosynthesis*; D005285:Fermentation; D010100:Oxygen; D010101:Oxygen Consumption; D012212:Rheology; D058009:Stramenopiles / Q000378:metabolism*; D013997:Time Factors; D014783:Viscosity
chemical_list: D004281:Docosahexaenoic Acids; D010100:Oxygen
keywords: DHA; OUR; Rheological property; Schizochytrium sp.; k(L)a