Journal of Microbiology and Biotechnology
- Volume 1 Issue 1
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- Pages.70-74
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- 1991
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Rheological Characteristics of Rifamycin B Fermentation Using Nocardia mediterranei
- Rho, Yong-Taek (Department of Microbiology, Seoul National University) ;
- Gyun, Nam-Kung (Yuhan Chemical Co. Ltd.) ;
- Lee, Kye-Joon (Department of Microbiology, Seoul National University)
- Published : 1991.03.01
Abstract
The rheological properties of rifamycin B fermentation broth using Nocardia mediterranei were characterized in concomitance with the chemical changes of the fermentation broth. The data were interpreted with various rheological models. As results, it was found that the rheological behaviour at the early growth phases of the culture was the Newtonian fluid, but it was changed to the non-Newtonian fluid (Casson plastic behaviour) at the later phases of the culture. Rheological parameters viz., apparent viscosity (