Gluconic acid의 발효에 관한 연구(제1보) 발효조중 산소이동에 미치는 Phenol 유도분 및 Catechol 유도분의 영향

THE KINETIC STUDIES OF GLUCONIC ACID FERMENTATION (PART 1) Effect of Phenol and Catechol Derivatives on Oxygen Transfer in the Fermentation

The effect of phenol derivatives (guaiacol, vanillin, o-vanillin, eugenol) and catechol derivatives (pyrogallol, resoicinol) to enhance the volumetric oxygen transfer coefficient, in the aerobic fermentation was studies. Guaiacol, vanillin, o-vanillin, pyrogallol and resorcinol revealed to enchance the volumetric oxygen transfer coefficient, and eugenol had no such ability. The enhancement of the oxygen transfer ability is probably due to the formation of the charge transfer complex by the derivatives and oxygen molecules.