消除摇瓶与罐发酵工程参数差异的一种方法

Effective Data Treatment for Decreasing the Difference from Shake Flasks to Fermentors Scale-up

以所测得的摇瓶内分压（ｐｆ）数据，及冷模实验求出的瓶口过滤层氧通速率，求出了啤酒酵母摇瓶发酵真实氧传递系数（Ｋ＿（Ｌａ））；以摇瓶周围大气压（Ｐ＿ａ）计算得出了表现氧传递系数（Ｋ＿（Ｌａ））＿（ａｐｐ），两者差异较大。此外，分析比较了考虑水分蒸发时求出的摇瓶内的菌体摄氧率（ＯＵＲ）、Ｋ＿（Ｌａ）与不计水分蒸发时所求的上述参数间差值的大小，得出：考虑水分蒸发并以摇瓶内分压数据来求算Ｋ＿（Ｌａ）和ＯＵＲ值，能有效地消除瓶与罐发酵的差异。

Real oxygen transfer coefficient(K_(La))was calculated by p_m(oxygen permeabilityof the flask port filter layers determined by the method of sulfite oxidation),and p_f(oxygen par-ticial pressure of inner space of shake flask ).Apparent oxygen transfer coefficient(K_(La) )_(app) whichdetermined by atmosphere pressure surrounding the shake flask was also obtained. The differ-ence between OUR(oxygen uptake rate),the K_(La) which were calculated by considering the ef-fect of water evaporation in shake flash and the OUR′,the K_(La)′which were calculated、withoutcosidering the aforemetioned effect. All the results showed that there was an obvious differencebeween K_(La) and(K_(La))_(app). So making use of K_(La) and OUR which were calculated by inner par-tial pressure of shake flash and condidering the water evaporation during the fermentation forscaling up fermentors,it will effectively decrease the difference between shake flakes and fermen-tors.