Effect of Agitation and Aeration on Production of Hexokinase by Saccharomyces cerevisiae

Silva, Daniel Pereira da; Pessoa, Adalberto; Roberto, Inês Conceição; Vítolo, Michele

doi:10.1007/978-1-4612-0217-2_51

Cited by 6 publications

(7 citation statements)

References 8 publications

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“…20,23,24,27 Thus, further increase in agitation speed to 400 rpm was attempted. However, there was no obvious improvement in cell growth and specific activities of functional oxidoreductases.…”

Section: Resultsmentioning

confidence: 99%

“…20 -22 In addition, tracking the change of dissolved oxygen in the fermentation process is usually adopted to investigate the relationship between oxygen supply and cell growth, metabolism, or enzymes production. 20,21,23,24 The profile of different levels of DO concentration in the fermentation system of C. parapsilosis were investigated at various agitation speed ranging from 200 to 300 rpm with an aeration rate of 1.5 vvm (Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Enhancement of Candida parapsilosis catalyzing deracemization of (R,S)‐1‐phenyl‐1, 2‐ethanediol: agitation speed control during cell cultivation

Nie

et al. 2008

J of Chemical Tech & Biotech

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Enhancement of Candida parapsilosis catalyzing deracemization of (R,S)‐1‐phenyl‐1, 2‐ethanediol: agitation speed control during cell cultivation

Nie

et al. 2008

J of Chemical Tech & Biotech

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“…The eVect of agitation on morphology, cell growth and product yield has been investigated for several fermentation processes. Agitation speed plays an important role in the improvement of mass and heat transfer in the fermentor [16]. An increase in the agitation speed improves mixing, mass and heat transfer, but may also have negative eVects such as disrupting of the cells, vacuolation and autolysis, which in turn decrease the overall productivity [1].…”

Section: Introductionmentioning

confidence: 99%

Optimization of process parameters for the production of carbonyl reductase by Candida viswanathii in a laboratory-scale fermentor

Soni¹,

Kansal²,

Banerjee³

2007

J Ind Microbiol Biotechnol

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The effect of pH, aeration and mixing on the growth and production of carbonyl reductase by Candida viswanathii was investigated in a 6.6-l fermentor. Controlling the pH at 8.0 had a very significant effect on the enzyme production. Aeration and agitation influenced the dissolved oxygen concentration which in turn affected growth as well as enzyme production. A maximum carbonyl reductase activity (53 Umg(-1)) was attained in 24 h under the optimal cultivation conditions of controlled pH at 8.0, aeration rate 1 vvm and an agitation speed of 250 rpm at 25 degrees C. The enzyme activity was twice as high (56 Umg(-1)) in the fermentor as compared to a shake flask. Further, the duration of growth and enzyme production in the fermentor was shortened. Cells cultivated under the optimized conditions were used for the preparative scale reduction of N, N-dimethyl-(3-keto)-2-thienyl-propanamine to (S)-N, N-dimethyl-(3-hydroxy)-2-thienyl-propanamine, a key intermediate in the production of the important antidepressant drug (S)-duloxetine.

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“…The effect of stirring speed on morphology, cell growth and product yield has been investigated for several fermentation processes. Stirring speed played an important role in the improvement of mass and heat transfer in the fermentor . An increase in the stirring speed improved mixing, mass and heat transfer, but might also have negative effects such as disrupting of the cells, vacuolation and autolysis, which in turn decreased the overall productivity .…”

Section: Introductionmentioning

confidence: 99%

Role of oxygen supply in α, ω‐dodecanedioic acid biosynthesis from n‐dodecane by Candida viswanathii ipe‐1: Effect of stirring speed and aeration

Cao

Wang

Luo

et al. 2017

Engineering in Life Sciences

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α, ω‐Dodecanedioic acid (DC12) usually serves as a monomer of polyamides or some special nylons. During the biosynthesis, oxygenation cascaded in conversion of hydrophobic n‐dodecane to DC12, while the oxidation of n‐dodecane took place in the intracellular space. Therefore, it was important to investigate the role of oxygen supply on the cell growth and DC12 biosynthesis. It was found that stirring speed and aeration influenced the dissolved oxygen (DO) concentration which in turn affected cell growth as well as DC12 biosynthesis. However, the effect of culture redox potential (Orp) level on DC12 biosynthesis was more significant than that of DO level. For DC12 biosynthesis, the first step was to form the emulsion droplets through the interaction of n‐dodecane and the cell. When the stirring speed was enhanced, slits in the surface layer of the emulsion droplets would be increased. Thus, the substances transportation by water through the slits would be intensified, leading to an enhanced DC12 production. Compared with the batch culture at a lower stirring speed (400 rpm) without culture redox potential (Orp) control, the DC12 concentration was increased by 5 times up to 201.3 g/L with Orp controlled above 0 mV at a higher stirring speed (800 rpm).

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Effect of Agitation and Aeration on Production of Hexokinase by Saccharomyces cerevisiae

Cited by 6 publications

References 8 publications

Enhancement of Candida parapsilosis catalyzing deracemization of (R,S)‐1‐phenyl‐1, 2‐ethanediol: agitation speed control during cell cultivation

Enhancement of Candida parapsilosis catalyzing deracemization of (R,S)‐1‐phenyl‐1, 2‐ethanediol: agitation speed control during cell cultivation

Optimization of process parameters for the production of carbonyl reductase by Candida viswanathii in a laboratory-scale fermentor

Role of oxygen supply in α, ω‐dodecanedioic acid biosynthesis from n‐dodecane by Candida viswanathii ipe‐1: Effect of stirring speed and aeration

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