TY - JOUR
AU - Ashomko, T.
AB - KINETIC STUDY OF THE FERMENTATION PROCESS FOR LYSINE AT VARIOUS AERATION AND STIRRING REGIMENS Z. M. Zaitseva, V. ]~. Sterkin, UDC 615.37: 576.8.097.35 ].012.6 T. P. Shchekotova, V. V. Shcherbachev, and T. V. Ashomko Aeration and stirring play an important role in the active life of the microorganism producers of L- lysine. At each stage of the fermentation process they must provide the needs of the culture for dissolved oxygen and an equilibrium distribution of cells and media components throughout the fermenting volume. The need for dissolved oxygen depends on the particular features of the culture, its physiological state, and the composition of the nutrient medium [1-2]. In particular a deficiencyofdissolved oxygen in the medium leads to a reduction in the biosynthetic activity of the culture and accumulation of alanine by mutants of Micrococcus glutamicus [2] and of valine, alanine, and volatile fatty acids by Brevibacterium sp. [3] linked with the appre- ciably reduced efficiency of using hydrocarbons for making lysine. A study of the effect of aeration on the biosynthesis of lysine by mutant strains of M. glutamicus T-3 was carried out previously in flasks [1, 2]. In the industrial preparation of lysine culturing is effected in fermenters 
TI - Kinetic study of the fermentation process for lysine at various aeration and stirring regimens
JO - Pharmaceutical Chemistry Journal
DO - 10.1007/BF00777961
DA - 2004-11-25
UR - https://www.deepdyve.com/lp/springer-journals/kinetic-study-of-the-fermentation-process-for-lysine-at-various-gBlNBf69qm
SP - 387
EP - 390
VL - 12
IS - 3
DP - DeepDyve
ER -