Titlebook: Bioreaction Engineering; Modeling and Control Karl Schügerl,Karl-Heinz Bellgardt Book 2000 Springer-Verlag Berlin Heidelberg 2000 Bioreakti

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Baker’s Yeast Productionhnology and the food industry, and in biotechnology as host organism for foreign genes. Thus there is a wide application area of models as presented in this chapter, which is structured as follows. An introduction to important phenomena of yeast growth is given first. Only the important subjects for

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Lactic Acid Productioneristics. They are all Gram positive bacteria, and they all produce lactic acid as part of their metabolism, although different genera-even closely related LAB species-have different yields Y. of lactic acid (p=HLac) on sugar substrate (s), and widely different rates of HLac production from the same

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β-Lactam Antibiotics Production with , and , in 1940 by Florey and Chain. Then the productivity and product concentration was increased by several orders of magnitudes by development of strains and improvements in cultivation media and process control. Surface culture was soon replaced by batch suspension culture in stirred tank reactors on c

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Karl Schügerl,Karl-Heinz BellgardtThe book offers information for libraries and institutes on the actual state of the art in the bioprocess modeling and control.For biotechnology companies on data and methods for process improvement a

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https://doi.org/10.1007/b113550cultivation conditions and media. The metabolic flexibility of the cells in connection with inhomo- geneities in the reactor often leads to very complex growth dynamics, which make it difficult to ensure high operational stability and reproducibility of the process, as well as constant product quali

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