Effect of Lard Oil, Olive Oil and Castor Oil on Oxygen Transfer in an Agitated Fermentor
Resource
Biotechnology Techniques, v.8 n.1, p.17-20
Journal
Biotechnology Techniques
Journal Volume
v.8 n.1
Pages
17-20
Date Issued
1994
Date
1994
Author(s)
Abstract
Adding lard oil, olive oil or castor oil into a baffled and agitated fermentor decreased the volumetric oxygen transfer coefficient (KLa) in the low concentration range. However, KLa was increased when concentration reached 0.25% (v/v) at 400 rpm. Experimental results indicated that 1% (v/v) olive oil was as good as 0.1% (v/v) polypropylene glycol when added to a yeast fermentation. © 1994 Science and Technology Letters.
Type
journal article