By Y. Miura (auth.)
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Extra info for Advances in Biochemical Engineering, Volume 4
7. Process Applications . . . . . . . . . . . . . . . . . . . . . 1 Reaction Processes . . . . . . . . . . . . . . . . . . . . 42 47 47 48 48 48 52 59 60 67 71 74 75 77 78 78 89 90 92 102 103 105 I07 107 109 111 114 114 42 B. Atkinson and I. S. 2 Physical Processes . . . . . . . . . . . . . . . . . . . . 3 Fermenter Configuration and Microbial Hold-up . . . . . . . . . . . Nomenclature .
The presence of spherical bodies in the flocs of a protozoa-bacteria culture was found to result from the death of protozoa and their subsequent lysis; followed by the liberation of spherical bodies. With species of bacteria which formed flocs at a relatively slow rate, the protozoon Tetrahyrnenagetta caused floc formation to proceed more rapidly. A similar observation was made by Parker et al. (1971 ). 2 Brewers' Yeast A great deal of work has been carried out in studying the flocculation of the brewers' yeast Saccharomycescerevisiae.
They claimed that the clumping of several different microorganisms has been shown to be associated with different types of cell surface components including carbohydrate, protein, and hyaluronic acid. The ability of proteolytic enzymes to decrease and even remove the clumping ability of C. xerosis, together with the inability of lipid solvents, enzymes, and reagents, which react specifically with carbohydrates, hyaluronic acid, mucopeptides, or sterols, to affect this ability, indicated that a cell surface protein is involved in clumping.
Advances in Biochemical Engineering, Volume 4 by Y. Miura (auth.)