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Measuring oxygen diffusion coefficients with polarographic oxygen electrodes. II. Fermentation Media
1Department of Chemical Engineering, State University of New York, Buffalo, New York 14260, USA.
Biotechnology and Bioengineering
|July 1, 1986
Summary
Predicting oxygen diffusion coefficients in fermentation media is challenging due to complex chemical changes. This study identifies sugars and salts as key factors, developing correlations for accurate oxygen diffusion coefficient measurement in nutrient broths.
Area of Science:
- Biochemical Engineering
- Chemical Engineering
- Physical Chemistry
Background:
- Fermentation media composition changes during processing, complicating conventional gas diffusion coefficient measurements.
- Accurate oxygen diffusion coefficients are critical for optimizing aerobic fermentation processes.
Purpose of the Study:
- To measure and predict oxygen diffusion coefficients in complex aqueous fermentation media.
- To identify key chemical factors influencing oxygen diffusion in these systems.
- To develop predictive correlations for oxygen diffusion coefficients.
Main Methods:
- Utilized a polarographic technique to measure oxygen diffusion coefficients.
- Investigated simulated chemical systems and complex nutrient broth solutions.
- Analyzed the influence of sugars (glucose) and salts on oxygen diffusion.
Main Results:
- Sugars and salts were identified as the primary factors affecting oxygen diffusion coefficients.
- Salt effects correlated well with the square root of total ionic strength.
- A log-additive relationship effectively modeled the combined effect of glucose and salts.
- A linear correlation was established for nutrient broth solutions.
Conclusions:
- Developed predictive models for oxygen diffusion coefficients in fermentation media.
- Demonstrated the significant impact of ionic strength and glucose concentration.
- Provided a basis for optimizing oxygen transfer in industrial fermentation processes.
