“…Polysaccharide levels were highest at lower dilution rates, as were the mean residence times of the organism, but decreased with increasing dilution rate, although the cell population remained constant. At the lower dilution rates the higher polysaccharide levels may themselves be growth limiting, as Tanzer et al (1969) reported that growth restriction of plaque-forming streptococci was associated with dextran formation, whilst Moraine & Rogovin (1973) proposed that increased fermentation viscosities and encapsulation were factors which contributed to growth limitation by restricting the transport of nutrients into the cell. However, in this series of experiments, fermentation conditions were pre-selected so that, in general, the polysaccharide content, and hence viscosity, of the fermentation liquor was such that efficient aeration of the culture was possible.…”