论文信息 - Maturity and product formation in cultures of microorganisms

Maturity and product formation in cultures of microorganisms

The concept of a maturation time (tm) for a product formation by a microbial culture is developed and a simple method is described for determining this parameter and also the product formation rate constant (kp) from batch culture experiments. The concept has been utilized in a general model for the prediction of steady state product concentrations in single‐stage continuous‐flow culture systems.

D. E. Brown | R. Vass

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