A new method for studying microaerobic fermentations. I. A theoretical analysis of oxygen programmed fermentation

Abstract

An experimental method for studying microaerobic fermentation, called oxygen programmed fermentation, is introduced. The method if based on a chemostat. The mathematical equations governing the dynamics of the system are derived and simulations are made for two principally different cases: a purely respirative organism, and an organism capable of fermentation during oxygen limitation. It is shown that at a suitably chosen ramp rate, the dissolved oxygen concentration in the broth can be made to decrease almost linearly. It is suggested that the greatest use of oxygen programmed fermentation will be in initial experiments. Compared with chemostat studies, a scan of different oxygenation rates will provide a time‐saving method of finding the interacting regions for metabolic transitions. Furthermore it is shown that the methods makes it possible to study cell physiology at condition which would normally lead to washout. © 1994 John Wiley & Sons, Inc.