PMC:101390 / 7777-8943 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/PMC/sourceid/101390","sourcedb":"PMC","sourceid":"101390","source_url":"https://www.ncbi.nlm.nih.gov/pmc/101390","text":"Results from a typical batch fermentation are shown in Figure 1. Three stages can be differentiated during the fermentation process, (i) A first stage (0–16 h), in which 02 consumption increases continuously and HCl is consumed to keep the pH constant to 6.75. Buckland et al. [12] found that pH of the culture rose by 0.5 units in the first part of growth, and then fell. An exponential increase of cell mass is observed and low levels of COX activity appear linked to cells, (ii) The second stage (16–45 h) is characterized by a strong 02 consumption and a consumption of base. In this phase aerobic metabolism drives the cell growth but the growth rate is certainly limited by the O2 availability – note pO2 is nearly zero under continuous stirring and air supply-. This stage is also characterized by a high rate of COX production of both types, cell-linked and extracellular, (iii) The third stage (45 h to the end of the process) a second phase of consumption of acid was recorded whereas pO2 increased again to reach saturating levels. The greatest increase of cell-linked COX production was observed in this stage whilst extracellular COX production stopped.","tracks":[{"project":"2_test","denotations":[{"id":"11914155-1276392-8561963","span":{"begin":278,"end":280},"obj":"1276392"}],"attributes":[{"subj":"11914155-1276392-8561963","pred":"source","obj":"2_test"}]}],"config":{"attribute types":[{"pred":"source","value type":"selection","values":[{"id":"2_test","color":"#95ec93","default":true}]}]}}