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Increased oxygen transfer in a yeast fermentation using a microbubble dispersion

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Abstract

A microbubble dispersion (MBD) was used to supply oxygen for aerobic fermentations in a standard 2 L stirred tank fermenter. The microbubble dispersion was formed using only surfactants produced naturally. Growth rates ofSaccharomyces cerevisiae cultures were found to be equal or greater with MBD sparging than with gas sparging. The oxygen transfer coefficent with MBD sparging was found to be 190/h and independent of impeller speed from 100–580 rpm. The oxygen transfer coefficient with air sparging rose from 55 to 132/h over the same range of impeller speeds. Power requirements for the fermenter systems were estimated.

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Authors and Affiliations

  1. Department of Chemical Engineering, Virginia Polytechnic Institute and State University, 24061, Blackburg, VA

    Jeffrey A. Kaster, Donald L. Michelsen & William H. Velander

Authors
  1. Jeffrey A. Kaster
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  2. Donald L. Michelsen
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  3. William H. Velander
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Kaster, J.A., Michelsen, D.L. & Velander, W.H. Increased oxygen transfer in a yeast fermentation using a microbubble dispersion. Appl Biochem Biotechnol 24, 469–484 (1990). https://doi.org/10.1007/BF02920271

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