Effect of fermentation conditions on the filtration characteristics of fermented broths
The effect of the principal features of the fermentation process upon the filterability of fermented broths is discussed. The character of the producing microorganism (lower fungi, actinomycetes) used is of basic importance, since it determines the structure and the amount of the filter cake separated in the course of filtration. Data concerning the filtration properties of fermented broths of various microorganisms are presented. The composition of the nutrient media has been shown to exert a substantial influence on the case of filtration of fermented broths obtained. Protein-containing constituents of nutrient media, e.g., soybean meal or yeast extracts, impede filtration. Increased content of the chief nutrients in the medium causes, as a rule, excessive growth of mycelium and reduces the permeability of the latter. Quantitative correlations between the concentrations of medium constituents and the specific resistance of the filter cake are presented. The rate of filtration has been found to change substantially, depending on the duration of fermentation. Mycelial proteins and the amount and state of colloids contained in the aqueous phase have been shown to be the principal factors determining the permeability of the cake. The relative importance of each individual factor depends on the microorganism and the conditions of its cultivation.
- Research Organization:
- All-Union Research Inst. of Antibiotics, Moscow
- OSTI ID:
- 5213964
- Journal Information:
- Biotechnol. Bioeng. Symp.; (United States), Journal Name: Biotechnol. Bioeng. Symp.; (United States) Vol. 4; ISSN BIBSB
- Country of Publication:
- United States
- Language:
- English
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550700* -- Microbiology
59 BASIC BIOLOGICAL SCIENCES
BIOCONVERSION
CULTURE MEDIA
FERMENTATION
FILTRATION
MICROORGANISMS
SEPARATION PROCESSES