Info

Reed and Peppier (1973)

Glycerol

Sugar, Na2C03

Eoff el at. (1919)

Acetone-butyl alcohol

Additions and withdrawals of wort

Soc. Richard et at. (1921)

Riboflavin

Carbohydrate

Moss and Klein (1946)

Penicillin

Glucose and NH3

Hosier and Johnson (1953)

Novobiocin

Various carbon and nitrogen sources

Smith (1956)

Griseofulvin

Carbohydrate

Hockenhull (1956)

Rifamycin

Glucose, fatty acids

Pan et al. (1959)

Gibberellins

Glucose

Borrow et al. (1960)

Vitamin B12

Glucose

Becher et al. (1961)

Tetracyclines

Glucose

Avanzini (1963)

Citric acid

Carbohydrates, NH3

Shepherd(1963)

Single-cell protein

Methanol

Harrison etal. (1972)

Candicidin

Glucose

Martin and McDaniel (1975)

Streptomycin

Glucose, ammonium sulphate

Singh et al. (1976)

Cephalosporin

Fresh medium addition

Trilli et al. (1977)

polymers in solution, particularly starch and other polysaccharides, may contribute to the rheological behaviour of the fermentation broth (Tuffile and Pinho, 1970). As the polysaccharide is degraded, the effects on rheological properties will change. Allowances may also have to be made for polysaccharides being produced by the micro-organism (Banks et al., 1974; Leduy et al., 1974). This aspect is considered in more detail in Chapter 9.

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Vinegar For Your Health

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