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 18
Pagina 81
... inoculum after the completion of fermentation . This type is widely employed in the fermentation industry where a part of the separated yeast cells are returned as the inoculum of a new fer- mentation process . Garibaldi and Feeney ...
... inoculum after the completion of fermentation . This type is widely employed in the fermentation industry where a part of the separated yeast cells are returned as the inoculum of a new fer- mentation process . Garibaldi and Feeney ...
Pagina 202
... inoculum Daily Increase Yield of alcohol of level ( + ) or de- sugar in renewals of sugar crease ( - ) mash of media % per day g / 1 10 / ml g / g of of living 1 per yeast cells 106 / ml 100 kg % of the theo- sugar reticalyield 2.8 2.8 ...
... inoculum Daily Increase Yield of alcohol of level ( + ) or de- sugar in renewals of sugar crease ( - ) mash of media % per day g / 1 10 / ml g / g of of living 1 per yeast cells 106 / ml 100 kg % of the theo- sugar reticalyield 2.8 2.8 ...
Pagina 206
... inoculum and concentration of sugar in the mash Sugar in mash % Yeast , g / l Sedimentation per hour in suspension % in sediment 010-0 4.0 5.0 022.5 13.0 7.2 Mash without 025.0 20.0 10.0 fermentable sugar 035.0 35.0 30.0 040-0 121.0 ...
... inoculum and concentration of sugar in the mash Sugar in mash % Yeast , g / l Sedimentation per hour in suspension % in sediment 010-0 4.0 5.0 022.5 13.0 7.2 Mash without 025.0 20.0 10.0 fermentable sugar 035.0 35.0 30.0 040-0 121.0 ...
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