ON DISSOLVED CARBON DIOXIDE IN PENICILLIN FERMENTATIONS
Author:
Affiliation:
1. a Department of Chemical Engineering , State University of New York at Buffalo , Buffalo, New York, 14260
Publisher
Informa UK Limited
Subject
General Chemical Engineering,General Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00986448508911269
Reference10 articles.
1. Measurement of dissolved carbon dioxide
2. Desorption of carbon dioxide from fermentation broth
3. Investigation of the significance of a carbon and redox balanced to the measurement of gaseous metabolism ofSaccharomyces cerevisiae
4. Carbon dioxide hold-up as a source of error in batch-culture calculations
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1. Effects of dissolved carbon dioxide on growth, nutrient consumption, cephalosporin C synthesis and morphology of Acremonium chrysogenum in batch cultures;Enzyme and Microbial Technology;2008-03
2. Dissolved carbon dioxide effects on growth, nutrient consumption, penicillin synthesis and morphology in batch cultures of Penicillium chrysogenum;Enzyme and Microbial Technology;2006-06
3. Morphogenetic and biochemical effects of dissolved carbon dioxide on filamentous fungi in submerged cultivation;Applied Microbiology and Biotechnology;1998-09-28
4. Measurement of autolysis in submerged batch cultures ofPenicillium chrysogenum;Biotechnology and Bioengineering;1998-02-05
5. Effects of elevated dissolved CO2 levels on batch and continuous cultures of Aspergillus niger A60: an evaluation of experimental methods;Applied and Environmental Microbiology;1997-11
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