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Oxygen solubilities in fermentation fluids

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Summary

Fermentation media consist of a large number of chemicals whose composition undergoes alteration during the course of fermentation. As a result of this, conventional methods and correlations for oxygen solubility measurement and prediction do not apply in these systems. Using a physical method, oxygen solubilities were measured in simulated chemical systems and in fermentation broths. Sugars, salts, and fermentation products were identified as major factors influencing oxygen solubility. Salt effect was correlated with electrical conductivity of the medium, which was easy to measure during fermentation. For mixtures and for fermentation medium, individual influences were found to be log-additive in accordance with Danckwerts (1970).

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Authors and Affiliations

  1. Institut für Gärungsgewerbe und Biotechnologie Berlin, Lehrstuhl für Biotechnologie, Technische Universität Berlin, Seestr. 13, D-1000, Berlin 65

    M. Popović, H. Niebelschütz & M. Reuß

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  1. M. Popović
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  2. H. Niebelschütz
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  3. M. Reuß
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Popović, M., Niebelschütz, H. & Reuß, M. Oxygen solubilities in fermentation fluids. European J. Appl. Microbiol. Biotechnol. 8, 1–15 (1979). https://doi.org/10.1007/BF00510261

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  • DOI: https://doi.org/10.1007/BF00510261

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