Contents 6.0 THE DESIGN OF LARGE FERMENTERS (BASED ON AERATION 6. 1 Agitator Effectiveness 6.2 Fermenter Height 6. 3 Mixing Horsepower by Aeration 6.4 Air Sparger Design 107 6.5 Comparison of Shear of Air Bubbles by Agitators and Jets… 6.6 The Effect of Shear on Microorganisms 6. 7 Other Examples of Jet Air/Liquid Mixing 6.8 Mechanical Versus Non-mechanical Agitation l10 7.0 TROUBLE SHOOTING IN A FERMENTATION PLANTlll 8.0 GENERAL COMMENTS REFERENCES 120 3 Nutritional Requirements in Fermentation Processes 122 willem A Kampen L0 INTRODUCTION 20 NUTRITIONAL REQUIREMENTS OF THE CELL……125 3.0 THE CARBON SOURCE 128 0 THE NITROGEN AND SULFUR SOURCE 135 5.0 THE SOURCE OF TRACE AND ESSENTIAL ELEMENTS 6.0 THE VITAMIN SOURCE AND OTHER GROWTH FACTORS 7.0 PHYSICAL AND IONIC REQUIREMENTS 147 8.0 MEDIA DEVELOPMENT 9.0 EFFECT OF NUTRIENT CONCENTRATION ON GROWTH RATE REFERENCES 4 Statistical Methods For Fermentation Optimization 161 Edwin 0. Geiger 1.0 INTRODUCTION 161 2.0 TRADITIONAL ONE-VARIABLE-AT-A-TIME METHOD 3.0 EVOLUTIONARY OPTIMIZATION 162 4.0 RESPONSE SURFACE METHODOLOGY 166Contents xv 6.0 THE DESIGN OF LARGE FERMENTERS (BASED ON AERATION) ................................................. 99 6.2 Fermenter Height ......................................................... 100 6.3 Mixing Horsepower by Aeration .................................. 10 1 by Agitators and Jets ................................................... 107 6.7 Other Examples of Jet Airkiquid Mixing .................... 109 6.8 Mechanical Versus Non-mechanical Agitation ............. 1 10 7.0 TROUBLE SHOOTING IN A FERMENTATION PLANT 11 1 8.0 GENERAL COMMENTS ................................................. 1 19 REFERENCES ................................................................... 120 6.1 Agitator Effectiveness ................................................... 99 6.4 Air Sparger Design ...................................................... 107 6.5 Comparison of Shear of Air Bubbles 6.6 The Effect of Shear on Microorganisms ....................... 109 3 Nutritional Requirements in Fermentation Processes .............................................................. 122 Willem H. Kampen 1 .O INTRODUCTION ............................................ 2.0 NUTRITIONAL REQUIREMENTS OF THE C 3 .O THE CARBON SOURCE ....................... 4.0 THE NITROGEN AND SULFUR SOUR 5.0 THE SOURCE OF TRACE AND ESSENTIAL ELEMENTS ....................... 6.0 THE VITAMIN SOURCE AND OTHER GROWTH FACTORS ............................................. 7.0 PHYSICAL AND IONIC REQUIREMENTS .......... 8.0 MEDIA DEVELOPMEN ......................................... 149 9.0 EFFECT OF NUTRIEN CENTRATION GROWTH RATE ............................................. REFERENCES ...... ........................................... 159 4 Statistical Methods For Fermentation Optimization ................................ 161 Edwin 0. Geiger 1 .O INTRODUCTION ............................................................ 16 1 2.0 TRADITIONAL ONE-VARIABLE-AT-A-TIME METHOD ................................................................... 16 1 3 .O EVOLUTIONARY OPTIMIZATION ............................... 162 4.0 RESPONSE SURFACE METHODOLOGY ..................... 166