DOT I DOT I rnbarl
B. Kinetics of Citric Acid Production by Yeasts
366 CRC Critical Reviews in Biotechnology
(dP/dt) * (dP/dS)
-
(dS/dX) * (dX/dt) = k, * (dX/dt) ( 2 ) k , = (dP/dS) * (dS/dX) = Yp,,-
Yx;J ( 3 ) Assuming Yp,, = 0.8 and Y,,, = 0.4, a maximum value for k , of 2.0 will result and will be in agreement with the experimental values obtained. It may thus be concluded that citric acid production in the first stage of fermentation proceeds with maximum rate. Values for k, are apparently dependent on the physiological state (capability) of the mycelium; this may be seen from the finding that lower-producing mutants have lower k, values than higher producing ones. The conclusion may thus be drawn that citric acid fermentation as a Type I1 fermentation is characterized by two maxima in product formation and only one growth maximum. This indicates that product formation may be performed (to a lesser extent) by growing and (for the most part) by nongrowing cells.Volume 3, Issue 4 367
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