A Model Way to Control Fermentation  The Tight Control of
Dissolved Oxygen is Key to the Process, But it Must be Flexible
Share Print Related RSS  Whether you're brewing beer, creating
clean water from wastewater, or producing pharmaceuticals,
flexibility is what you need when you're controlling
fermentation. Along with effective coordination, flexibilty is
crucial when you want to minimize waste of material and maximize
product quality throughout all phases of a typical fermentation
process (that is, sterilization followed by cool down and then
fermentation).   This article focuses on the factors that impact
dissolved oxygen (DO2) and how to simplify and maintain tight,
responsive control.   Dissolved oxygen is an important factor
because it is a regulator of metabolic activity. Nutrient issues
aside, the amount of dissolved oxygen available to the growing
culture can easily become a growth-limiting factor, especially
when conducting high cell density fermentations.   When the
Waksman Institute of Microbiol