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- W1965573411 abstract "The effects of oxygen transfer on the production and product distribution in serine alkaline protease (SAP) fermentation by Bacillus licheniformis and oxygen-transfer strategy in relation to the physiology of the bacilli were investigated on a defined medium with citric acid as sole carbon source in 3.5-dm3 batch bioreactor systems. By forming a 3 × 3 matrix with the parameters air-inlet rates of QO/VR = 0.2, 0.5, 1.0 vvm, and agitation rates of N = 150, 500, 750 min−1, the effects of oxygen transfer were investigated at nine different conditions. The concentrations of the product SAP and by-products, i.e., neutral protease, α-amylase, amino acids, and organic acids, and SAP activities were determined throughout the bioprocess. Among the constant air-flow and agitation-rate fermentations, QO/VR = 0.5 vvm, N = 750 min−1 oxygen-transfer conditions produced maximum SAP activity that was 500 U cm−3, at t = 37 h. With the increase in QO/VR and/or N, Damköhler number that is the oxygen-transfer limitation decreases; and the process passes from oxygen-transfer limited conditions to biochemical-reaction limited conditions. Further increase in SAP activity, A = 680 U cm−3 was achieved by applying an oxygen-transfer strategy based on the analysis of the data obtained with the constant oxygen-transfer condition experiments, with a step increase in air-inlet rate, from QO/VR = 0.2 to QO/VR = 0.5 vvm at N = 750 min−1 constant agitation rate at t = 24 h. Organic acids and amino acids that were excreted to the fermentation medium varied depending on the oxygen-transfer conditions. With the increase in oxygen-transfer rate acetic acid concentration increased; contrarily, with the decrease in the oxygen-transfer rate the TCA-cycle organic acids α-ketoglutaric and succinic acids, and gluconic acid were excreted to the fermentation broth; nevertheless, the application of the oxygen-transfer strategy prevented the increase in acetic acid concentration between t = 35–38 h. Under all the oxygen-transfer conditions, the amino acid having the highest concentration and the amino acid that was not excreted to the fermentation broth were lysine and asparagine, respectively; both of which belong to the aspartic acid-group amino acids. Further, this result indicates the requirement of the genetic regulation directed to the aspartic acid-group enzymes for the progress in SAP production in B. licheniformis. © 2000 John Wiley & Sons, Inc. Biotechnol Bioeng 69: 301–311, 2000." @default.
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- W1965573411 date "2000-01-01" @default.
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- W1965573411 title "Oxygen-transfer strategy and its regulation effects in serine alkaline protease production byBacillus licheniformis" @default.
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- W1965573411 doi "https://doi.org/10.1002/1097-0290(20000805)69:3<301::aid-bit8>3.0.co;2-4" @default.
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