The effect of agitation on the rate of acid formation by Lactobacillus delbrueckii Abstracted from a thesis submitted by R. E. West in partial fulfilment of the requirements for the degree of Doctor of Philosophy in the University of Michigan, 1957. Presented before the Fermentation Subdivision of the Division of Agricultural and Food Chemistry, at the 134th National Meeting of the American Chemical Society, Chicago, Illinois, September 10, 1958.
dc.contributor.author | Kempe, Lloyd Lute | en_US |
dc.contributor.author | West, Ronald E. (Ronald Emmett) | en_US |
dc.date.accessioned | 2006-04-28T16:58:02Z | |
dc.date.available | 2006-04-28T16:58:02Z | |
dc.date.issued | 1959-12 | en_US |
dc.identifier.citation | Kempe, Lloyd L.; West, Ronald E. (1959)."The effect of agitation on the rate of acid formation by Lactobacillus delbrueckii Abstracted from a thesis submitted by R. E. West in partial fulfilment of the requirements for the degree of Doctor of Philosophy in the University of Michigan, 1957. Presented before the Fermentation Subdivision of the Division of Agricultural and Food Chemistry, at the 134th National Meeting of the American Chemical Society, Chicago, Illinois, September 10, 1958. ." Journal of Biochemical and Microbiological Technology and Engineering 1(4): 335-348. <http://hdl.handle.net/2027.42/38434> | en_US |
dc.identifier.issn | 0368-1467 | en_US |
dc.identifier.issn | 1547-173X | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/38434 | |
dc.description.abstract | The effect of agitation on the rate of acid formation by the microaerophilic organism Lactobacillus delbrueckii was studied. Fermentations were conducted at constant temperature and pH, and with the continuous addition of a nutrilite source. The range of agitator speeds was from 85 to 720 rev/min. The acid formation rate was found to increase with increasing agitator speeds and decrease with decreasing speeds if corn-steep liquor was the nutrilite source. No effect of agitation was observed with yeast extract as the nutrilite source. The data from corn-steep liquor media were found to be consistent with a mass transfer mechanism, but did not warrant a conclusion as to the specific nature of the effect of agitation. It was concluded, however, that the effect of agitation on the acid formation rate was at most very small. | en_US |
dc.format.extent | 1300919 bytes | |
dc.format.extent | 3118 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.language.iso | en_US | |
dc.publisher | Interscience Publishers, Inc. | en_US |
dc.publisher | Wiley Periodiocals, Inc. | en_US |
dc.subject.other | Chemistry | en_US |
dc.subject.other | Biochemistry and Biotechnology | en_US |
dc.title | The effect of agitation on the rate of acid formation by Lactobacillus delbrueckii Abstracted from a thesis submitted by R. E. West in partial fulfilment of the requirements for the degree of Doctor of Philosophy in the University of Michigan, 1957. Presented before the Fermentation Subdivision of the Division of Agricultural and Food Chemistry, at the 134th National Meeting of the American Chemical Society, Chicago, Illinois, September 10, 1958. | en_US |
dc.type | Article | en_US |
dc.rights.robots | IndexNoFollow | en_US |
dc.subject.hlbsecondlevel | Biomedical Engineering | en_US |
dc.subject.hlbtoplevel | Engineering | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Department of Chemical and Metallurgical Engineering, University of Michigan, Ann Arbor, Michigan | en_US |
dc.contributor.affiliationum | Department of Chemical and Metallurgical Engineering, University of Michigan, Ann Arbor, Michigan | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/38434/1/390010402_ftp.pdf | en_US |
dc.identifier.doi | http://dx.doi.org/10.1002/jbmte.390010402 | en_US |
dc.identifier.source | Journal of Biochemical and Microbiological Technology and Engineering | en_US |
dc.owningcollname | Interdisciplinary and Peer-Reviewed |
Files in this item
Remediation of Harmful Language
The University of Michigan Library aims to describe library materials in a way that respects the people and communities who create, use, and are represented in our collections. Report harmful or offensive language in catalog records, finding aids, or elsewhere in our collections anonymously through our metadata feedback form. More information at Remediation of Harmful Language.
Accessibility
If you are unable to use this file in its current format, please select the Contact Us link and we can modify it to make it more accessible to you.