U.S. Department of EnergyOffice of Scientific and Technical Information
Fermentation process using specific oxygen uptake rates as a process control
Abstract
Specific oxygen uptake (OUR) is used as a process control parameter in fermentation processes. OUR is determined during at least the production phase of a fermentation process, and process parameters are adjusted to maintain the OUR within desired ranges. The invention is particularly applicable when the fermentation is conducted using a microorganism having a natural PDC pathway that has been disrupted so that it no longer functions. Microorganisms of this sort often produce poorly under strictly anaerobic conditions. Microaeration controlled by monitoring OUR allows the performance of the microorganism to be optimized.
- Inventors:
- Publication Date:
- Research Org.:
- Cargill Dow Polymers LLC
- Sponsoring Org.:
- USDOE
- OSTI Identifier:
- 909704
- Patent Number(s):
- 7,232,664
- Application Number:
- 10/449,911
- Assignee:
- NatureWorks LLC (Minnetonka, MN)
- DOE Contract Number:
- FC36-00GO10598
- Resource Type:
- Patent
- Country of Publication:
- United States
- Language:
- English
- Subject:
- 59 BASIC BIOLOGICAL SCIENCES
Citation Formats
Van Hoek, Pim, Aristidou, Aristos, and Rush, Brian. Fermentation process using specific oxygen uptake rates as a process control. United States: N. p., 2007.
Web.
Van Hoek, Pim, Aristidou, Aristos, & Rush, Brian. Fermentation process using specific oxygen uptake rates as a process control. United States.
Van Hoek, Pim, Aristidou, Aristos, and Rush, Brian. 2007.
"Fermentation process using specific oxygen uptake rates as a process control". United States. https://www.osti.gov/servlets/purl/909704.
@article{osti_909704,
title = {Fermentation process using specific oxygen uptake rates as a process control},
author = {Van Hoek, Pim and Aristidou, Aristos and Rush, Brian},
abstractNote = {Specific oxygen uptake (OUR) is used as a process control parameter in fermentation processes. OUR is determined during at least the production phase of a fermentation process, and process parameters are adjusted to maintain the OUR within desired ranges. The invention is particularly applicable when the fermentation is conducted using a microorganism having a natural PDC pathway that has been disrupted so that it no longer functions. Microorganisms of this sort often produce poorly under strictly anaerobic conditions. Microaeration controlled by monitoring OUR allows the performance of the microorganism to be optimized.},
doi = {},
url = {https://www.osti.gov/biblio/909704},
journal = {},
number = ,
volume = ,
place = {United States},
year = {Tue Jun 19 00:00:00 EDT 2007},
month = {Tue Jun 19 00:00:00 EDT 2007}
}
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