DISSOLVED OXYGEN PROFILE TO INCREASE FERMENTATION PRODUCTIVITY AND ECONOMICS

摘要

Aerobic fermentation processes and systems establish, via sensing and regulating, a particular dissolved oxygen (DO) profile throughout fermentation to improve the fermentation processes. For some embodiments, the DO profile may follow one cycle of increasing and decreasing DO level in a fermentation media from lag to stationary phases of microorganisms during the fermentation process. As one example for controlling the DO level in the media, the DO level may increase during growth phase of the microorganisms to a set maximum controlled level and then at about when a maximum growth rate of the microorganisms occurs may decrease to reach a set minimum controlled level at about when growing stops.