Influence of age and structure of Pencillium chrysogenum pellets on the internal concentration profiles

authored by: C. C.H. Cronenberg, S. P.P. Ottengraf, J. C. van den Heuvel, F. Pottel, D. Sziele, K. Schügerl, K. H. Bellgardt
Abstract: Pellets of Penicillium chrysogenum which were spontaneously formed after a certain stage of a batch fermentation, displayed a considerable structural change in course of their lifetime. Microelectrode studies showed the internal mass transport properties of these pellets (diameter 1-3 mm) to be highly effected by their morphological structure. Relatively young pellets, in an early stage of the batch fermentation, possessed a homogeneous and dense structure. These pellets were only partly penetrated by oxygen (ca. 70 μm) at air saturated bulk conditions. Older pellets, in a final stage of the batch fermentation, were stratified and fluffy. They were completely penetrated by oxygen due to a decreased activity and a higher diffusivity. Investigations with glucose microelectrodes revealed that glucose consumption inside pellets of all lifetimes exclusively occurred in the periphery, indicating that growth was restricted to these regions only.
Organisation(s): Institute of Technical Chemistry
External Organisation(s): University of Amsterdam
Type: Article
Journal: Bioprocess Engineering
Volume: 10
Pages: 209-216
No. of pages: 8
ISSN: 0178-515X
Publication date: 05.1994
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Biotechnology, Applied Microbiology and Biotechnology
Electronic version(s): https://doi.org/10.1007/BF00369531 (Access: Closed)

BibTeX

@article{78bbc9d44c2944e98ec86ac8ac324b8e,
title = "Influence of age and structure of Pencillium chrysogenum pellets on the internal concentration profiles",
abstract = "Pellets of Penicillium chrysogenum which were spontaneously formed after a certain stage of a batch fermentation, displayed a considerable structural change in course of their lifetime. Microelectrode studies showed the internal mass transport properties of these pellets (diameter 1-3 mm) to be highly effected by their morphological structure. Relatively young pellets, in an early stage of the batch fermentation, possessed a homogeneous and dense structure. These pellets were only partly penetrated by oxygen (ca. 70 μm) at air saturated bulk conditions. Older pellets, in a final stage of the batch fermentation, were stratified and fluffy. They were completely penetrated by oxygen due to a decreased activity and a higher diffusivity. Investigations with glucose microelectrodes revealed that glucose consumption inside pellets of all lifetimes exclusively occurred in the periphery, indicating that growth was restricted to these regions only.",
author = "Cronenberg, {C. C.H.} and Ottengraf, {S. P.P.} and {van den Heuvel}, {J. C.} and F. Pottel and D. Sziele and K. Sch{\"u}gerl and Bellgardt, {K. H.}",
year = "1994",
month = may,
doi = "10.1007/BF00369531",
language = "English",
volume = "10",
pages = "209--216",
journal = "Bioprocess Engineering",
issn = "0178-515X",
publisher = "Springer Verlag",
number = "5-6",
}