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Effect of lard oil, olive oil and castor oil on oxygen transfer in an agitated fermentor

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Biotechnology Techniques

Abstract

Adding lard oil, olive oil or castor oil into a baffled and agitated fermentor decreased the volumetric oxygen transfer coefficient (KLa) in the low concentration range. However, KLa was increased when concentration reached 0.25% (v/v) at 400 rpm. Experimental results indicated that 1% (v/v) olive oil was as good as 0.1% (v/v) polypropylene glycol when added to a yeast fermentation.

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Authors and Affiliations

  1. Department of Chemical Engineering, National Taiwan University, Taipei, Taiwan, R.O.C.

    Hwai-Shen Liu, Wu-Cheng Chiung & Yu-Chi Wang

Authors
  1. Hwai-Shen Liu
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  2. Wu-Cheng Chiung
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  3. Yu-Chi Wang
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Liu, HS., Chiung, WC. & Wang, YC. Effect of lard oil, olive oil and castor oil on oxygen transfer in an agitated fermentor. Biotechnol Tech 8, 17–20 (1994). https://doi.org/10.1007/BF00207627

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  • DOI: https://doi.org/10.1007/BF00207627

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