Continuous Cultivation of Microorganisms: A Symposium

acetobutylicum acetone activity aeration aerobic amount of yeast apparatus arginine autolysis Bact bacteria baker's yeast baking strength batch culture batch fermentation beet molasses biotin butanol changes Chem Chemical chemostat coli continuous culture continuous fermentation continuous flow culture CULTIVATION OF MICROORGANISMS culture medium decrease dilution rate dry matter dry weight enzyme Escherichia coli ethanol experimental experiments factor fermentation process fermentation vessel fermentor flask flow rate formation glucose glycogen growth curve growth rate growth tube hour of cultivation hydrolysate increase inoculum invert sugar laboratory liquid litre logarithmic phase Malek maltose mash maximum Maxon metabolism method Microbiol microorganisms molasses Monod multiplication mutation nitrogen Northrop Novick nutrient nutrient medium organisms oxygen penicillin phase physiological production rate of flow rate of growth sedimentation spores sporulation stage static cultures steady strain studied substrate sulphide synthesis Szilard titratable acidity tryptophan values volume wood hydrolysate yeast cells yeast concentration yield