Continuous Cultivation of Microorganisms: A SymposiumIvan Málek Publishing House of the Czechoslovak Academy of Sciences, 1958 - 234 pagine |
Dall'interno del libro
Risultati 1-3 di 25
Pagina 186
... hydrolysates and sulphite liquor the amount of sugar fermented per hour by 1 kg of yeast is relatively constant for each type of yeast . It was found by E. E. Drubljanec in a hydrolysate plant that , for example , 4-7 kg of sugar are ...
... hydrolysates and sulphite liquor the amount of sugar fermented per hour by 1 kg of yeast is relatively constant for each type of yeast . It was found by E. E. Drubljanec in a hydrolysate plant that , for example , 4-7 kg of sugar are ...
Pagina 193
... hydrolysate plants show that the maximal concentration of yeast during the continuous fermentation of hydrolysate amounts to 35-40 g / l weight of pressed yeast 75 % of water . The flow rate corresponds to a complete cycle of the ...
... hydrolysate plants show that the maximal concentration of yeast during the continuous fermentation of hydrolysate amounts to 35-40 g / l weight of pressed yeast 75 % of water . The flow rate corresponds to a complete cycle of the ...
Pagina 198
... HYDROLYSATE M. J. KALJUŽNYJ Wood hydrolysates prepared in various ways do not represent a complete medium for the vital activities of microorganisms . Of substances suitable for the biosynthesis of the cell mass of microorganisms they ...
... HYDROLYSATE M. J. KALJUŽNYJ Wood hydrolysates prepared in various ways do not represent a complete medium for the vital activities of microorganisms . Of substances suitable for the biosynthesis of the cell mass of microorganisms they ...
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