Manometrische Regelung kontinuierlicher Gärungen durch das Gärungs-CO2 |
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| Authors: | K Klemm |
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| Institution: | (1) Institut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität, Ernst-Ludwig-Strasse 10, D-6500 Mainz, (Germany) |
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| Abstract: | Summary Using CO2 in manometric control of continuous cultures (Sacch. cer.), the cultures were maintained constant ir intensity of metabolism in respect to CO2-production. The small fermentors (50 ml) are useful for investigations in metabolism under various conditions at a steady state. |
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