Increased oxygen transfer in a yeast fermentation using a microbubble dispersion

Jeffrey A. Kaster, Donald L. Michelsen, William H. Velander

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

A microbubble dispersion (MBD) was used to supply oxygen for aerobic fermentations in a standard 2 L stirred tank fermenter. The microbubble dispersion was formed using only surfactants produced naturally. Growth rates of Saccharomyces cerevisiae cultures were found to be equal or greater with MBD sparging than with gas sparging. The oxygen transfer coefficent with MBD sparging was found to be 190/h and independent of impeller speed from 100-580 rpm. The oxygen transfer coefficient with air sparging rose from 55 to 132/h over the same range of impeller speeds. Power requirements for the fermenter systems were estimated.

Original languageEnglish (US)
Pages (from-to)469-484
Number of pages16
JournalApplied Biochemistry and Biotechnology
Volume24-25
Issue number1
DOIs
StatePublished - Mar 1 1990

Fingerprint

Microbubbles
Yeast
Fermentation
Yeasts
Oxygen
Fermenters
Oxygen supply
Surface-Active Agents
Saccharomyces cerevisiae
Surface active agents
Gases
Air
Growth

Keywords

  • Microbubble dispersion
  • Saccharomyces
  • cerevisiae
  • oxygen transfer

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology

Cite this

Increased oxygen transfer in a yeast fermentation using a microbubble dispersion. / Kaster, Jeffrey A.; Michelsen, Donald L.; Velander, William H.

In: Applied Biochemistry and Biotechnology, Vol. 24-25, No. 1, 01.03.1990, p. 469-484.

Research output: Contribution to journalArticle

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