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KMID : 0545119910010010070
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Journal of Microbiology and Biotechnology
1991 Volume.1 No. 1 p.70 ~ p.74
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Rheological Characteristics of Rifamycin B Fermentation Using Nocardia mediterranei
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Rho, Yong Taek
Nam-kung, Gyun/Lee, Kye Joon
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Abstract
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The rheological properties of rifamycin B fermentation broth using Nocardia mediterranei were characterized in concomitance with the chemical changes of the fermentation broth. The data were interpreted with various rheological models. As results, it was found that the rheological behaviour at the early growth phases of the culture was the Newtonian fluid, but it was changed to the non-Newtonian fluid (Casson plastic behaviour) at the later phases of the culture. Rheological parameters viz., apparent viscosity (μ_a), yield shear stress (τ_o), and Casson constant (K_c) were changed through the fermentation where cell concentrations were changed and mycelia were greatly branched. Those results indicated that cell concentration and cell morphology played important roles to determine the rheological characters.
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KEYWORD
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