Method for controlling fermentation process
Abstract
Abstract In a fermentation medium, in which an organic acid is consumed as a carbon source by a microorganism and is added to the medium at a rate to maintain a set pH value, the concentration of the acid is held within limits required for optimum fermentation conditions by varying the concentration of bicarbonate ions in the medium. The bicarbonate concentration is increased at excessive organic acid concentration by increasing the partial pressure of carbon dioxide in the fermentation vessel or by raising the set pH limit at which the organic acid is fed to the medium. The bicarbonate concentration is reduced at insufficient organic acid concentration by decreasing the partial carbon dioxide pressure in the fermentation vessel or by lowering the set pH limit.
Inventors
- 👤 S Ikeda
- 👤 Zaki A Ishi
- 👤 Y Hirose
Bibliographic Details
Claims Analysis
Total Claims: 3References Cited (Backward Citations)
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