EFFECT OF SHAKING SPEED AND TYPE OF CLOSURE ON SHAKE FLASK CULTURES
EFFECT OF SHAKING SPEED AND TYPE OF CLOSURE ON SHAKE FLASK CULTURES
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DOI：
10.1128/aem.17.2.286-290.1969
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发表时间：
1969-01-01
期刊：
影响因子：
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通讯作者：
BAILEY, EG
中科院分区：
文献类型：
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作者：
MCDANIEL, LE;BAILEY, EG
摇瓶中微生物的生长和微生物产物的生物合成可能受到氧气供应不足的操作条件的限制。描述了通过使用具有垫式封闭件的标准挡板烧瓶并以相对高的速度摇动来满足测试生物体的氧气需求的方法。试验采用了大肠杆菌在丰富培养基中的生长和绿黄链霉菌生产假丝酵母素的系统。在230至385转/分的转速下摇动烧瓶，在有用的工作体积范围内（300毫升烧瓶中40至150毫升），亚硫酸盐氧化速率为每升每分钟1至8毫摩尔氧。这些速率与在搅拌发酵罐中在通常操作条件下获得的速率一样高。
Growth of microorganisms and biosynthesis of microbial products in shake flasks may be limited by operating conditions which provide inadequate supplies of oxygen. Methods are described for meeting the oxygen requirements of test organisms by using standard baffled flasks with pad-type closures and shaking at relatively high speeds. Growth ofEscherichia coli Bin a rich medium and production of candidin byStreptomyces viridoflavuswere the test systems used. Flasks shaken at 230 to 385 rev/min gave sulfite oxidation rates of 1 to 8 mmoles of oxygen per liter per min over a useful working volume range (40 to 150 ml in 300-ml flasks). These rates are as high as those obtained in agitated fermentors under usual operating conditions.