Estimation of dissolved carbon dioxide concentrations in aerobic fermentations

Dissolved carbon dioxide and bicarbonate ions in fermentation broths can inhibit or promote microbial growth and productivity

Patrick N. C. Royce; Nina F. Thornhill

2004

Scholarcy highlights

  • Dissolved carbon dioxide and bicarbonate ions in fermentation broths can inhibit or promote microbial growth and productivity
  • Mass transfer of carbon dioxide can be described in an analogous way to oxygen transfer
  • The maximum dissolved carbon dioxide concentration as a function of exit gas composition is compared with the concentration obtained by assuming equilibrium between the broth and exit gas
  • A degree of plug flow behavior in the gas and the generally lower specific aeration rates will serve to produce a better approach to equilibrium than for research fermenters

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