• 作者： Weng, Cheng-Jung; Ku, Cheng-Hung; Chen, Zhi-Weiet al.
• 中文摘要： 本文探討在Penicillium chrysogenum發酵中,大豆油對消泡、氧氣傳送、及盤尼西林產率之效應。實驗發現,大豆油具有很好的消泡能力,而且,將其當作破泡劑使用會比當泡沫抑制劑使用之效果好,這是因為大豆會被此黴菌消化所致。但是,此消泡控制上的成就也導致了幾個不利的影響,包括溶氧值下降、盤尼西林生產相延遲、和低的盤尼西林合成效率。大豆油的消泡作用和對氧氣傳送之阻礙,可以用油相對水的分散係數解釋之。
• 英文摘要： The effect of soybean oil on foam control, oxygen transfer and penicillin productivity was examined with the fermentation by Penicillium chrysogenum. Soybean oil was found to possess a great ability of antifoaming, and its use as a foam breaker was more efficient than use as a foam inhibitor, which was due to the consumption by the mold. However, the achievement in foam control was accompanied by several adverse effects, including decrease of dissolved oxygen tension, delay of the penicillin production phase, and low efficiency of penicillin synthesis. The function of antifoaming as well as the hindrance in oxygen transfer due to soybean oil were explained in terms of the spreading coefficient on water.
• 中文關鍵字： 大豆油; 消泡; 氧氣; 盤尼西林; 傳送
• 英文關鍵字： Soybean Oil; Antifoaming; Oxygen; Penicillin; Transfer