Continuous Cultivation of Microorganisms: A SymposiumIvan Málek Publishing House of the Czechoslovak Academy of Sciences, 1958 - 234 pagine |
Dall'interno del libro
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Pagina 142
... glucose was 6.5 , The glucose concentration was equimolar to that of ethanol and acetate . Let us now compare the results obtained when studying the physiology of yeast from batch cultures and those from continuous flow cultures . The ...
... glucose was 6.5 , The glucose concentration was equimolar to that of ethanol and acetate . Let us now compare the results obtained when studying the physiology of yeast from batch cultures and those from continuous flow cultures . The ...
Pagina 218
... glucose . Ordinate : hold - up time in hours : abscissa ; A glucose mg / ml ; B neutral solvents mg / ml ; C titratable acidity ; D dry weight of bacteria mg / ml . Abscissas marked by Roman figures sinclinate the retention times in ...
... glucose . Ordinate : hold - up time in hours : abscissa ; A glucose mg / ml ; B neutral solvents mg / ml ; C titratable acidity ; D dry weight of bacteria mg / ml . Abscissas marked by Roman figures sinclinate the retention times in ...
Pagina 219
A Symposium Ivan Málek. and the rate of glucose utilization were identified , the glucose being utilized the 7th day only to 60 % . It was supposed that the activity of the culture weakened owing to the increasing amount of inhibiting ...
A Symposium Ivan Málek. and the rate of glucose utilization were identified , the glucose being utilized the 7th day only to 60 % . It was supposed that the activity of the culture weakened owing to the increasing amount of inhibiting ...
Sommario
Preface | 7 |
Genetic and Physiological Studies with the Chemostat | 29 |
Continuous Culture of Microorganisms Some Theoretical Aspects | 45 |
Copyright | |
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Parole e frasi comuni
acetobutylicum acetone activity aeration alcohol amount of yeast apparatus arginine autolysis Bact bacteria baker's yeast baking strength batch culture beet molasses biotin butanol changes Chem chemostat coli constant continuous culture continuous fermentation continuous flow cultivation CULTIVATION OF MICROORGANISMS culture medium culture of Cl decrease density dilution rate dry matter dry weight Escherichia coli ethanol experimental experiments factor fermentation process fermentation vessel fermentor flask flow culture flow rate formation glucose glycogen growth curve growth rate growth tube hydrolysate increase invert sugar laboratory liquid litre logarithmic phase Málek maltose mash maximum Maxon metabolism method Microbiol microorganisms molasses molasses wort Monod multiplication mutation nitrogen Northrop Novick nutrient nutrient medium oxygen penicillin phase physiological population production rate of flow rate of growth sedimentation spores sporulation stage static cultures steady strain studied substrate sulphide Szilard titratable acidity tryptophan values volume wood hydrolysate yeast cells yeast concentration yield