Theoretical and Methodological Basis of Continuous Culture of MicroorganismsIvan Málek, Zdeněk Fenel Elsevier, 24 set 2013 - 656 pagine Theoretical and Methodological Basis of Continuous Culture of Microorganisms deals with the continuous cultivation of microorganisms. The book contains six chapters and opens with a discussion of the origins, principles, and development of continuous cultivation methods. This is followed by separate chapters on continuous systems (open, closed, semi-continuous systems), theoretical analysis of continuous culture systems, techniques of continuous laboratory cultivations, experimental applications of continuous cultivation, and industrial continuous fermentations. |
Dall'interno del libro
Risultati 1-5 di 81
Pagina 17
... acid in the cell, which reflects the proteosynthetic activity, shows that important qualitative changes occur even in the course of the exponential part of the growth curve. The amount of RNA rises rapidly in the stage of physiological ...
... acid in the cell, which reflects the proteosynthetic activity, shows that important qualitative changes occur even in the course of the exponential part of the growth curve. The amount of RNA rises rapidly in the stage of physiological ...
Pagina 24
... control. This is proved by several patents, e.g. for the continuous production of baker's yeast (OLSEN, 1927), ethanol (LEBEDEV, 1938), acetic acid etc. Genuine 24 I. Malek 1.4. Development of the continuous-flow method.
... control. This is proved by several patents, e.g. for the continuous production of baker's yeast (OLSEN, 1927), ethanol (LEBEDEV, 1938), acetic acid etc. Genuine 24 I. Malek 1.4. Development of the continuous-flow method.
Pagina 25
... acid etc. Genuine though still empirical continuous productions were started in the late thirties with fermentations of fluids which are not easily contaminated e.g. sulphite liquors, wood hydrolysates etc. Economic aspects played an ...
... acid etc. Genuine though still empirical continuous productions were started in the late thirties with fermentations of fluids which are not easily contaminated e.g. sulphite liquors, wood hydrolysates etc. Economic aspects played an ...
Pagina 40
... acid, with previously carbon content: 1 – in biomass; 2 – in the cultivated and freshly suspended Asperutilized glucose. Axis: A – time; B – gillus niger mycelium (DEINDOERFER, amount of carbon. 1960). of glucose to gluconic acid ...
... acid, with previously carbon content: 1 – in biomass; 2 – in the cultivated and freshly suspended Asperutilized glucose. Axis: A – time; B – gillus niger mycelium (DEINDOERFER, amount of carbon. 1960). of glucose to gluconic acid ...
Pagina 41
... acid (Fig. 2. – 6.). The chemical transformation must not necessarily be carried out exclusively by a growing culture, it can also be effected by a mass of previously cultivated cells or by the enzymes produced by these cells. However ...
... acid (Fig. 2. – 6.). The chemical transformation must not necessarily be carried out exclusively by a growing culture, it can also be effected by a mass of previously cultivated cells or by the enzymes produced by these cells. However ...
Sommario
31 | |
67 | |
CHAPTER 4 Technique of Continuous Laboratory Cultivations | 155 |
CHAPTER 5 Application of Continuous Cultivation in Research | 315 |
CHAPTER 6 Industrial Application of Continuous Fermentation | 493 |
Index of microorganisms | 647 |
Subject index | 649 |
Altre edizioni - Visualizza tutto
Theoretical and Methodological Basis of Continuous Culture of Microorganisms Ivan Málek,Zdeněk Fencl Visualizzazione estratti - 1966 |
Theoretical and Methodological Basis of Continuous Culture of Microorganisms Ivan Málek,Zdeněk Fencl Visualizzazione estratti - 1966 |
Parole e frasi comuni
Acad acid aeration Aerobacter aerobic alcohol algae amount analysis antibiotic apparatus arginine attained bacteria batch cultivation batch process beer biomass carbon dioxide cells changes Chem chemostat coli concentration of microorganisms constant continuous cultivation continuous fermentation continuous method continuous process cultivation of microorganisms cultivation vessel culture curve decrease DEINDOERFER determined device dilution rate dosing dry weight electrode employed enzyme equation Escherichia coli factors fermentation process fermentor filter flow rate glucose homogeneous House Czechoslov increase inflow influence kinetics laboratory limiting liquid MALEK maximum measurement metabolism microbial Microbiol microbiology molasses multi-stage mutants nutrient medium operation organisms outflow oxygen transfer penicillin phase physiological PIRT possible Prague pressure product formation Publ pump semi-continuous single-stage soil solution sorbose specific growth rate stage steady sterilization stirrer strain studies substances substrate substrate concentration tank temperature theoretical tion tryptophan tube tubular two-stage utilization valve volume yield