Method of measuring heat production of microorganisms in fermentation vessel in continuous and periodic processes and fermentation apparatus for realising said method

FIELD: chemistry; biochemistry.

SUBSTANCE: proposed method can primarily be used in biotechnology, biochemistry and industrial microbiology. Fermentation apparatus are used to study growth and metabolism of microorganisms and for solving several other tasks. Proposed solution involves measurement within given time intervals of flow of liquid and gaseous media through a fermentation vessel at the beginning of the fermentation process and during the said process after selected time intervals necessary for measuring heat production of microorganisms and evaluating destabilising inputs of heat power from operation of apparatus for moving the culture fluid. Heat production is calculated as the increment of current values of heat power to the initial value of the measured heat power while making corrections for the effect of the said destabilising inputs. The method is realised in a fermentation apparatus in which a fermentation vessel is placed inside a controlled thermostating screen and is fitted with an additional mixing device for controlling temperature of the fermentation vessel. Pipes running to the fermentation vessel are in thermal contact with the controlled thermostating screen.

EFFECT: more accurate measurement of heat production of microorganisms in a fermentation vessel in continuous or periodic processes.

4 cl, 5 dwg, 1 tbl

 

The invention relates to biotechnology, biochemistry, technical Microbiology and, in particular, can be used to measure the heat production of microorganisms in research and laboratory fermenters. Fermentation devices allow the development of biotechnological processes for cleaning the environment, the processes of microbiological synthesis of antibiotics, enzymes and other drugs. The way of measuring the heat production of the microorganisms used in the world practice for analysis of growth and metabolism of microorganisms. The availability of sensitive and stable temperature sensors and modern personal computers have opened up new possibilities for the quantitative determination of heat production of microorganisms [1]. Heat production can be determined on the basis of thermal energy balance in a fermentation vessel, and these data can be used similar data from other independent measurements in order to obtain information about the process. For construction of the measuring system the correct assessment of heat flow in a fermentation vessel and out, and accurately maintain the desired temperature fermentation vessel.

Known experimental and theoretical study on the basis of mathematical models, which allowed to estimate the value of the heat production of microorganisms in f is rotational laboratory setting. When this estimated heat production in continuous culture Saccaromyces cerevisiae in laboratory fermentation vessel with a capacity of 1.5 l after introducing additives glucose. It is shown that experimental data on heat production figures for the consumption of oxygen and are consistent with theoretical estimates of this process. The principal drawback of these results is the fact that this experiment was performed with the same properties of the culture medium (viscosity, density, and others), in which the heat contribution from the mixer keeps a constant value during the experiment. In actual operation, the heat contribution of the mixer varies widely. This limits the use of the proposed research model, because the contribution of the mixer is considered to be constant [2].

The most famous device that allows to measure the heat production of the microorganisms, is the reaction calorimeter RC1 (Mettler Toledo, Switzerland). This instrument measures the heat production of microorganisms by direct comparison with a calibration thermal signal [3].

This analogue also does not allow for variable heat input mixer for a long fermentation process.

The closest proposed to the technical essence and the number of matching characteristics is the way of measuring thermal power is STI, required to maintain the desired temperature of the fermenter under isothermal conditions [4]. When the measured power includes power for heating the bioreactor under isothermal conditions, thermal power, input mixing device, flow of liquids and gases, and heat production from microorganisms. Thus, the method does not allow for maintaining continuity of the heat of fermentation vessel when the temperature of the external environment, except the destabilizing influences of flow of the gaseous media through the fermentation vessel and the heat contribution from the mixing of the culture liquid in the fermentation vessel. It is not possible to accurately measure the heat production from microorganisms.

A device for measuring the heat production of microorganisms in the specified method [4]. This apparatus for the continuous cultivation of microorganisms ANKUM-3 with enhanced functionality. Along with the most common measurement parameters and regulation, such as the revolutions of the stirrer, the temperature of the liquid in the fermentation vessel, the volume flow of the liquid in the fermentation vessel, the flow of air through the fermentation vessel, pH, ro2and others, it measures thermal power required to maintain the set temp the atmospheric temperature of the fermenter in isothermal mode. In isothermal mode provides a balance between injected and withdrawn from the bioreactor energy. Input power for heating the bioreactor in isothermal mode compensates for the heat exchange of the bioreactor with the external environment through the elements of its design takes into account thermal power input mixing device, flow of liquids and gases, and heat production from microorganisms. Table 1 presents data for the device ANKUM-3 for changing the capacity of the heat of fermentation vessel with the environment depending on the deviation of ambient temperature from the working temperature of fermentation vessel ANKUM-3 (Δ1). These data showed that the destabilizing contribution (Δ1) exceeds the value of the measured power and heat production.

Destabilizing contribution of the heat capacity from the mixing of the culture fluid in laboratory fermentation vessels is approximately 3.5 W, which is also not possible to accurately measure in the process of cultivation of the heat production of microorganisms [2].

Thus, the known method and device for measuring the heat production of microorganisms does not provide the measurement in continuous and periodic processes of heat production of microorganisms, an important parameter for the analysis of growth and metabolism of microorganisms.

For the ache of the invention - to provide a method and apparatus for improving measurement accuracy in a fermentation vessel heat production of microorganisms in continuous and batch processes.

For solving the problem the invention proposes a method of measuring the heat production of microorganisms in the apparatus for culturing microorganisms with stirring culture liquid in the fermentation vessel mixing device in a fermentation process with the flow of gases and liquids, which consists in the fact that the heat production of the microorganisms is measured by the change in heat capacity that is required to maintain isothermal mode of fermentation vessel when stopped for a specified period of time the ducts of the liquid media through the fermentation vessel, while the measurements are carried out when stopped for a specified period of time ducts and gaseous media through the fermentation vessel at the beginning of the fermentation process and during this process intervals and calculate the heat production as increment the current values of heat capacity to the initial value of the measured heat capacity with the introduction of amendments to the contribution of thermal power from the mixing of the culture fluid.

The task additionally is solved in that in the method of mixing culture W is drasti provide a mixing device, then include an additional mixing device to measure a first value of thermal capacity of the heater, turn off the mixing device to measure a second value of thermal capacity of the heater, after which include a mixing device on and off additional mixing device, and the calculation of the contribution of thermal capacity of the mixing device is produced on a difference between the first and second measured values of the heat capacity of the heater, the dimensions of which are updated at the selected time interval.

The problem is solved thanks to the fact that mixing of the culture fluid provide a mixing device and additional mixing device simultaneously with the measurement of initial values of the heat capacity of the heater, then turn off additional mixing device to measure a first value of thermal capacity of the heater, again include additional mixing device, then turn off the mixing device to measure a second value of thermal capacity of the heater, again include a mixing device, the calculation of the contribution of thermal capacity of the additional mixing device made according to the difference between the original and the first measured values of the heat capacity the spine of the heater, the calculation of the contribution of thermal capacity of the mixing device made according to the difference between the original and the second measured values of the heat capacity of the heater, and the calculation of the total contribution of thermal capacity of the additional mixing device and mixing device is produced by summing the contributions of each mixing device, which is updated through the selected time interval.

The task of increasing the accuracy of measurement of heat production by microorganisms is also solved in a fermentation apparatus for implementing the method of measuring the heat production of microorganisms containing fermentation vessel with a mixing device connected pneumohydraulic communications to Executive devices equipped with sensors measuring parameters and the heater, the United electrical communication with the host computer through the device approval, through which the host computer electric utilities connected actuators, while the fermentation vessel is installed in a managed thermostatic screen and provided with an additional mixing device to ensure regulirovaniya temperature fermentation vessel when changing modes of operation of the stirring device is istwa in the process of measuring the contribution of the heat capacity of the heat production of the microorganisms, however, communications are going in a fermentation vessel, have thermal contact with a controlled heating and cooling of the screen.

To illustrate the method of measuring heat production according to claim 1. 1 schematically shows the curve of the contribution of the heat capacity pereshivailo device (a) and the curve is the sum of the contributions of thermal power pereshivailo device and heat production (). Presents curves constructed according to the measurements made at set intervals of time. Measurement amendments to the contribution of thermal power from pereshivailo device can be done cyclically at intervals between measurements amendments to the contribution of thermal capacity of the mixing device of the order of 1 min or more, as measured power and heat production varies slowly. Before this series, after the end of the transition process associated with the stop of the ducts of the liquid and gas, perform the measurement of the heat capacity of the heater, ensure the maintenance of isothermal mode of fermentation vessel. Similarly, after the end of the transient, all measurements are taken power in the loop. The duration of the measurement amendments to the contribution of thermal capacity of the mixing device does not exceed a few seconds. The contributions of thermal power are measured by a compensation method. The heater AB is maticevski served countervailing power, equal to the measured power. The curve of the contribution of the heat capacity pereshivailo device constructed in accordance with the proposed method according to claims 1 to 3. This method of measurement will be described in detail below. Accordingly, heat production curve (C) is determined as the difference between the curve of the total contribution of the heat capacity curve and the contribution of thermal power pereshivailo device.

To illustrate the method of measuring heat production according to claim 2. figure 2 is a schematic representation of a method of measuring the contribution of thermal capacity of the mixing device. The ordinate axis is delayed values of heat capacity, measured by a compensation method at work mixing device and additional mixing device in accordance with the method. The abscissa shows the delayed time intervals (ta, tb, tc) mixing devices. On the interval taworks mixing device at specified operating speed and is measured initial value of the power in the heater (Pbeg). Then include an additional mixing device (interval 4) and measure a first value of thermal capacity of the heater (P1). Then turn off the mixing device (the interval twithand measuring a second value of thermal capacity of the heater (P2). Further include moving evasee the device on and off additional mixing device (the interval t a) and measure the current power value (Ptech), which is the initial value of the power (Pbeg) when power heat production equal to zero. The calculation of the contribution of thermal capacity of the mixing device is produced on a difference between the first (P1) and second (P2) value of the measured heat capacity of the heater. The current values of power P1 and P2 are updated over a selected time interval during the whole fermentation process. The initial value of the power (Pbeg), measured at the beginning of the fermentation process with the power of heat production is zero. Accordingly, the value of heat production (C, figure 1) in the beginning of the process (t=0) is zero. Experience the power and heat production leads to a change in heat capacity measured at intervals of ta(2) repeated cycles of measurement of the contribution of the mixing device. In the same way, the contribution of thermal capacity of the mixing device leads to a change in heat capacity measured at intervals of ta(2) measuring cycle of the contribution of the mixing device. Accordingly curve (figure 1) is based on the increments measured at intervals ta(2) throughout the fermentation process, the initial value of thermal capacity (Pbeg). Thus, the heat production curve (figure 1) is determined is expressed as the difference between the curve of the total contribution of the heat capacity (In, 1) and the curve of the contribution of the heat capacity pereshivailo device (figure 1). Fundamental to this method is that an additional mixing device it is only necessary to ensure mixing of the culture fluid, which is required for accurate temperature control in a fermentation vessel off the mixing device. Additional mixing device may differ from the mixing device according to the capacity and type.

To illustrate the method of measuring heat production according to claim 3. figure 3 is a schematic representation of a method of measuring the contributions of thermal capacity of the mixing device and additional mixing device, in which a fermentation process work together. On the interval tawork mixing device and additional mixing device at specified operating speed, and measure the initial value of the power in the heater (PRef). Then off additional mixing device (the interval tdand measure a first value of thermal capacity of the heater (P1). Then again include additional mixing device (the interval tc). Next, turn off the mixing device (the interval tdand measuring a second value of thermal capacity of the heater (P2). Again clucalc mixing device (the interval t athe next cycle). The specified measurement cycle (ta, tb, tc, tdallows you to measure the contributions of thermal capacity of the mixing devices in the measurement cycles. The calculation of the contribution of thermal capacity of the additional mixing device (ΔPSSproduced by difference between the initial (PRef) and the first measured values of the heat capacity of the heater (P1). The calculation of the contribution of thermal capacity of the mixing device (ΔPPUproduced by difference between the initial (PRefand second measured values of the heat capacity of the heater (P2). The calculation of the total contribution of the heat capacity (Psumadditional mixing device and mixing device is produced by summing the contributions of each mixing device (ΔPSSΔPDN), which update a selected interval of time during the whole fermentation process.

4 shows a structural diagram of a fermentation apparatus for measuring in a fermentation vessel heat production of microorganisms in continuous and batch processes under the proposed method.

Fermentation apparatus for measuring the heat production of microorganisms in continuous and batch processes contains fermentation vessel 1 with the mixing device 2, otklucheny pneumohydraulic communications 3 actuators 4, equipped with sensors measuring parameters 5 and the heater 6, the United electrical communication 7 with the host computer 8 through the negotiation 9, through which the host computer 8 electric utilities connected actuators 4, wherein the fermentation vessel 1 is installed in a managed thermostatic screen 10 and is provided with an additional mixing device 11 to provide regulirovaniya temperature of fermentation vessel 1 when changing modes of mixing device 2 in the process of measuring the contribution of the heat capacity of the heat production of microorganisms, however, communications are 3 and 7, running in a fermentation vessel 1 are thermal contact with a controlled heating and cooling of the screen 10. Managed thermostat 12 is connected to a managed thermostatic screen 10.

For example, in the composition of the measured parameters 5 includes a sensor foam (Dpty), temperature sensor (_t), dissolved oxygen sensor (DRO2), a pH sensor (DrN), and the rpm sensor mixing device 13 (DPU) and the rpm sensor additional mixing device 14 (Dpotop), connected to a host computer 8 through the negotiation 9, mounted on the shafts drives the turbine stirrer 2 and the circulation pump 11 according to the respectively. Members of the Executive device includes a pump acid (Sciclone)pump alkali (Ncseaa), the drain pump cultural liquid (Nssla), the pump feed environment (Nspired), valve condensate return (Clandestine), the valve of the gas supply (Clodius), the supply valve of antifoam (Clodinafop), the drive of the mixing device (Privado), drive additional mixing device (Drive putop). The sensors are connected through the negotiation 9 to the input multi-channel analog-to-digital Converter (ADC) 15, which is included in the module Lab-PC+(16)built into the control computer 8. Through the specified device coordination 9 actuators 4 of fermentation vessel 1: Sciclone and Ncseaa connected to the outputs of digital to analog converters CAP and CAP included in the module 16; Sclive and Nspired connected to the outputs of digital to analog converters CAP and CAP included in the module Lab-PC+(17); Clandest, Klodiana and Cloddy of antifoam connected to the outputs: Logvin, Logwin and Logwin; drive PU and drive pudup, a heater connected to the outputs: schetchik, schetchik, schetchik module PC-TIO-10 (18). When building a fermentation apparatus provides that all communications going in a fermentation vessel, passing through the screen in the area to which ntact, acquire the temperature of the screen, which also maintains a constant heat transfer between the screen and the fermentation vessel. This applies to the shafts of the agitators having a magnetic liquid seal (FFS). Due to the fact that housing FFS have thermal contact with the screen, the shafts of the agitators also have the temperature of the screen. Fermentation vessel 1 is made of metal with a wall thickness of 0.3 mm

The proposed fermentation apparatus operates as follows.

Building a fermentation apparatus provides holding it managed cultivation during continuous and batch processes. The principal difference of the apparatus from modern analogues is extended list of the measured parameters. In addition to the traditionally measured parameters in this device provided an accurate measurement of the new parameter "heat production of the microorganisms due to the new way of measuring heat production and new fermentation apparatus to implement the method. In this apparatus fermentation vessel 1 is placed in a controlled thermostatic screen 10. While the wall temperature of fermentation vessel 1 is equal to the temperature of the culture fluid, because between them there is a high heat transfer by stirring, and the wall has a thickness of 0.3 mm, Such a construction allows SOH is anati the magnitude of the heat of fermentation vessel with the specified screen 10 constant value during the whole fermentation process, since the temperature of the screen 10 and fermentation vessel 1 is supported at specified with an absolute error of no more than 0.01 K. the Set temperature screen 10 is provided controlled by thermostat 12 and the temperature of fermentation vessel is ensured implemented based on the control computer and circuit elements (figure 4) digital integrated temperature controller that supplies electric power to the heater 6, is placed inside the fermentation vessel 1. This allows the process under strictly specified temperature and measured without error, unit-level mW thermal power required for maintaining the operating temperature of the controlled object 1. In addition, algorithms for temperature control ensure high performance of such a regulatory system. When the temperature control of fermentation vessel 1 is reliably provided the time of the establishment-level units of seconds [4]. This is important, as it allows to implement the proposed method of measuring heat production almost without changing modes of supply of liquid and gaseous media in a fermentation vessel 1. Measurement amendments to the contribution of thermal power from the mixing device may be made at intervals of about 1 min and more, because the measured power and heat production is smenyaetsya slowly. The duration of the measurement amendments to the contribution of thermal capacity of the mixing device does not exceed a few seconds. For example, measurement of heat production in continuous culture Saccaromyces cerevisiae in laboratory fermentation vessel with a capacity of 1.5 l after introducing additives glucose lasted more than one hour [2]. Thus, the proposed method of measuring the heat production of microorganisms practically does not change the mode of transport of the components of the nutrient medium and a gas in a fermentation vessel with continuous and periodic processes of cultivation of microorganisms. Measurement of heat production can be made more frequently than the dimension of deposits of deposits of thermal power from the mixing, if the magnitude of these contributions varies slowly. While the measurement of heat production from measurements of the heat capacity of the heater, ensure the maintenance of isothermal mode of fermentation vessel, is produced with a frequency selected in accordance with the dynamics of heat production of microorganisms.

To measure the heat production is not affected streams of liquids and gases, because thermal effects from additives pterostilbene liquids and gases and possible reactions of the chemical interaction of applied chemicals exploded in time with the operation of measuring heat production and heat contribution of thermal power paramesh the living devices. These thermal effects when mixing the culture liquid in the fermentation vessel, a mixing device is completed almost immediately after stopping their dosing, and measurements are made during a pause in the flow of all components.

The temperature of fermentation vessel 1 is regulated by the temperature sensor signal _t, a signal which is normalized in the device approval 9 and fed to one of the inputs to a multi-channel ADC, which is included in the module Lab-PC+(16)embedded in the control computer 8. Similarly, signals are formed with other sensors. Formed in the managing computer pulse-width signal (PWM) output "Scetchy" module PC-TIO-10 (18)embedded in the computer 8, is fed through a matching device 9 in the heater 6 of fermentation vessel 1, providing automatic temperature regulation in accordance with the setpoint set on the computer 8. Similarly, work management system speed mixing device and additional mixing device, respectively, the signals of the speed sensors "Du" and "Dpotop". The control valve gas supply, the supply valve of antifoam and valve condensate return is carried out through the coordination 9 logical signals Logwin", "Logwin", "L is Gwich", generated in the module PC-TIO-10 (18) the control program of measurement of heat production. Control pump acid pump lye, drain pump and pump the nutrient medium through the device approval 9 signals from outputs "CAP", "CAP", "CAP", "CAP"generated in the modules Lab-PC+(16) and Lab-PC+(17) the control program of measurement of heat production. At the time of calibration of the contribution of thermal capacity of the mixing device in the measurement of heat production all channels ducts environments through fermentation vessel 1 stop, and after the calibration operation is specified channels ducts continue to work. When setting ducts environments through fermentation vessel 1 counted pause stop ducts at the time of calibration. The specified interrupt ducts in the supply systems of acids, alkalis and antifoam only introduces a delay in the operation of these systems at the time of calibration and does not change the operating parameters of these systems. On other systems described above, the interrupt is not affected. As an example, a device for maintaining a predetermined temperature controlled thermostatic screen 10 in the block diagram of a fermentation apparatus for measuring in a fermentation vessel 1 heat production of microorganisms in continuous and batch processes use a managed term is 12 stat. The task of maintaining the set temperature screen 10 with high accuracy on the order of 0.01 K can be solved using automatic systems temperature control and cooling devices of the specified screen 10.

Fermentation apparatus for measuring in a fermentation vessel 1 heat production of microorganisms in continuous and batch processes implements the method according to claims 1 to 3, and provides the conditions for an accurate assessment of the contributions of thermal power from the mixing device. This is controlled as follows: verify the absence of errors in the assessment of the contributions of thermal capacity of the mixing device in a heat production of microorganisms because of the potential impact of the work of one mixing device on the contribution of the heat capacity of the other stirring device during stirring of the culture fluid during the process of cultivation of microorganisms. Illustration of the specified check is schematically represented in figure 5. Checking that periodically stirring the culture fluid is mixing device and additional mixing device simultaneously with the measurement of initial values of the heat capacity of the heater RRefthen by a fixed amount change speed additional mixing device to measure a first value of thermal capacity of the heater (P1) and calculate the first increment value of the heat capacity of the heater (Δ1), to re-establish the original momentum of the additional mixing device, then the same fixed value of the change speed mixing device to measure a second value of thermal capacity of the heater (P2) and calculate the second increment values of the heat capacity of the heater (Δ2), to re-establish the original speed mixing device, change to the same fixed value of the speed mixing device and additional mixing device, measuring a third value of thermal capacity of the heater (P3) and calculate the third increment values of the heat capacity of the heater (Δ3), to re-establish the original speed mixing device and additional mixing device, verify the absence of errors in assessing the contributions of thermal capacity of the mixing device in a heat production of microorganisms because of the potential impact of the work of one mixing device for thermal contribution of the other stirring device during stirring of the culture fluid during the process of cultivation of microorganisms on the equality between the sum of the first and second increments of thermal power in the heater and the third increment of heat capacity in the heater. The above-mentioned operation control allows you to select the type of the decree is different mixing devices and place them in a fermentation vessel so to exclude their mutual influence.

Literature

1. B.H.Kleeff, J.G.Kuenen and J.J.Heijnen. Continuous measurement of microbial heat production in laboratory fermentors / Biotechnol. Bioeng. 1993, Vol.41, P.541-549.

2. B.H.Kleeff, J.G.Kuenen, G.Honderd and J.J.Heijnen. Model-based optimization of equipment and comtrol for heat flux measurements in a laboratory fermentor / Biotechnol. Bioeng. 1995, Vol.11, P.525-532.

3. U.Stockar and I.Marison. The use of calorimetry in biotechnology, Advances in Biochemical Engineering / Biotechnology, 1989, Vol.40, P.95-136.

4. Kotelnikov G.V., Moiseyeva S.P. and Krayev V.P. Calorimetric method for adjusting the mass of culture fluid in a bioreactor // Review of Scientific Instruments, 1998, Vol.69, P. 2137-2140.

Table 1
The change in heat of fermentation vessel when the temperature of the environment
Δ1, WOperating temperature fermentation
vessel, °C
Ambient temperature, °CThe input flow, l/hIn, W/K
-12+20+3001.2
12+20+1001.2
-30 +10+3501.2
30+35+1001.2

1. The way of measuring the heat production of microorganisms in the apparatus for culturing microorganisms with stirring culture liquid in the fermentation vessel mixing device in a fermentation process with the flow of gases and liquids, which consists in the fact that the heat production of the microorganisms is measured by the change in heat capacity that is required to maintain isothermal mode of fermentation vessel when stopped for a specified period of time the ducts of the liquid media through the fermentation vessel, characterized in that the measurements are carried out when stopped for a specified period of time ducts and gaseous media through the fermentation vessel at the beginning of the fermentation process and during this process intervals and calculate the heat production as the increment of current values heat capacity to the initial value of the measured heat capacity with the introduction of amendments to the contribution of thermal power from the mixing of the culture fluid.

2. The method according to claim 1, wherein re is eshiwani culture fluid provide a mixing device, then include an additional mixing device to measure a first value of thermal capacity of the heater, turn off the mixing device to measure a second value of thermal capacity of the heater, after which include a mixing device on and off additional mixing device, and the calculation of the contribution of thermal capacity of the mixing device is produced on a difference between the first and second measured values of the heat capacity of the heater, the dimensions of which are updated at the selected time interval.

3. The method according to claim 1, characterized in that the mixing of the culture fluid is mixing device and additional mixing device simultaneously with the measurement of initial values of the heat capacity of the heater, then turn off additional mixing device to measure a first value of thermal capacity of the heater, again include additional mixing device, then turn off the mixing device to measure a second value of thermal capacity of the heater, again include a mixing device, the calculation of the contribution of thermal capacity of the additional mixing device made according to the difference between the original and the first measured values of the heat capacity in agrevate is e, the calculation of the contribution of thermal capacity of the mixing device made according to the difference between the original and the second measured values of the heat capacity of the heater, and the calculation of the total contribution of thermal capacity of the additional mixing device and mixing device is produced by summing the contributions of each mixing device, which is updated through the selected time interval.

4. Fermentation apparatus for implementing the method of measuring the heat production of microorganisms containing fermentation vessel with a mixing device connected pneumohydraulic communications to Executive devices equipped with sensors measuring parameters and the heater, the United electrical communication with the host computer through the device approval, through which the host computer electric utilities connected actuators, wherein the fermentation vessel is installed in a managed thermostatic screen and provided with an additional mixing device to ensure regulirovaniya temperature fermentation vessel when changing modes of mixing device in measuring the contribution of the heat capacity of the heat production microorgani the MOU, however, communications are going in a fermentation vessel, have thermal contact with a controlled heating and cooling of the screen.



 

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6 cl, 12 dwg

FIELD: biotechnology and microbiological industry.

SUBSTANCE: invention concerns governing periodical air-intake biotechnological process carried out in bioreactor. Method comprises measuring oxygen content in effluent gas, working volume of culture medium, concentration of biomass, and concentration of intermediate product of its vital activity. Measured parameters allow specific oxygen consumption rate and velocity of intermediate product concentration change to be determined to enable regulation of feeding air used in aeration, supplying nutritional medium, and agitating culture medium. Moreover, temperature of culture medium, temperature of supplied and withdrawn cooling agent, and consumption of the latter are measured to use these parameters for determining biomass heat release rate and velocity of intermediate product amount change. The two latter parameters enable regulation of feeding air used in aeration and supplying nutritional medium. The following characteristics are thus improved: elevating power by 8.1%, maltase activity by 7.9% and resistance by 7.4%.

EFFECT: enhanced efficiency of governing biotechnological process and improved qualitative characteristics of process.

2 ex

The invention relates to the microbiological industry, and specifically to the production of Baker's yeast

The invention relates to pharmaceutical and biotechnological production, and can also be used in wastewater treatment, production using fermentation and fermentation

The invention relates to the microbiological industry, and in particular to methods of automatic control of the process of growing microorganisms

The invention relates to the microbiological industry, and can be used in agriculture to control the fermentation process of organic raw materials

The invention relates to the microbiological industry, and in particular to methods of automatic control of the process of growing microorganisms, and can be used in the production of bakery yeast
The invention relates to microbiological control and can be used in microelectronics, bio - and medical technologies for the control of bacteria in ultrapure water

The invention relates to the measurement techniques used in the measurement of the intensity of photosynthesis of microalgae in industrial and laboratory conditions

FIELD: biotechnology and microbiological industry.

SUBSTANCE: invention concerns governing periodical air-intake biotechnological process carried out in bioreactor. Method comprises measuring oxygen content in effluent gas, working volume of culture medium, concentration of biomass, and concentration of intermediate product of its vital activity. Measured parameters allow specific oxygen consumption rate and velocity of intermediate product concentration change to be determined to enable regulation of feeding air used in aeration, supplying nutritional medium, and agitating culture medium. Moreover, temperature of culture medium, temperature of supplied and withdrawn cooling agent, and consumption of the latter are measured to use these parameters for determining biomass heat release rate and velocity of intermediate product amount change. The two latter parameters enable regulation of feeding air used in aeration and supplying nutritional medium. The following characteristics are thus improved: elevating power by 8.1%, maltase activity by 7.9% and resistance by 7.4%.

EFFECT: enhanced efficiency of governing biotechnological process and improved qualitative characteristics of process.

2 ex

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