{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/88601"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/88601","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Increased oxygen transfer in a yeast fermentation using a microbubble dispersion","abstract":"The use of a microbubble dispersion (MBD) for oxygen transport in a yeast fermentation was studied. No surfactants were added to the fermentations; the microbubbles were formed using only the surfactants naturally produced by the yeast. The growth rate of a Saccharomyces cerevisiae culture was found to be almost twice as great for a microbubble dispersion sparged fermentation, as for a gas sparged fermentation when equivalent volumes of air or microbubble dispersion were used. The growth rate of the MBD sparged fermentation was 0.108/hr, as opposed to 0.068/hr for the air sparged fermentation. Oxygen transfer rates were measured by the yield coefficient, dynamic, and direct methods. The oxygen transfer coefficient was found to be approximately 190/hr and independent of the fermenter impeller speed, over the range of 100 - 580 RPM, for the micro bubble dispersion fermentation. Over the same range, the oxygen transfer coefficient for the air sparged fermentation rose from 55 to 132/hr. The power requirements for the fermenter systems were estimated. It was determined that a five fold reduction in the fermenter to MBD generator volume ratio could be made.","abstract_html":"The use of a microbubble dispersion (MBD) for oxygen transport in a yeast fermentation was studied. No surfactants were added to the fermentations; the microbubbles were formed using only the surfactants naturally produced by the yeast. The growth rate of a Saccharomyces cerevisiae culture was found to be almost twice as great for a microbubble dispersion sparged fermentation, as for a gas sparged fermentation when equivalent volumes of air or microbubble dispersion were used. The growth rate of the MBD sparged fermentation was 0.108/hr, as opposed to 0.068/hr for the air sparged fermentation. Oxygen transfer rates were measured by the yield coefficient, dynamic, and direct methods. The oxygen transfer coefficient was found to be approximately 190/hr and independent of the fermenter impeller speed, over the range of 100 - 580 RPM, for the micro bubble dispersion fermentation. Over the same range, the oxygen transfer coefficient for the air sparged fermentation rose from 55 to 132/hr. The power requirements for the fermenter systems were estimated. It was determined that a five fold reduction in the fermenter to MBD generator volume ratio could be made.","abstract_has_math":false,"creators":["Kaster, Jeffrey Allen"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":null,"degree_department":"Chemical Engineering","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1988,"date_issued":"1988","date_published":"1988","updated_at":"2026-07-22T22:19:04Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/88601","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Chemical Engineering"]},{"key":"dc:creator","label":"Author","values":["Kaster, Jeffrey Allen"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2019-03-26T19:17:04Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2019-03-26T19:17:04Z"]},{"key":"dc:date.issued","label":"Date","values":["1988"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/88601"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The use of a microbubble dispersion (MBD) for oxygen transport in a yeast fermentation was studied. No surfactants were added to the fermentations; the microbubbles were formed using only the surfactants naturally produced by the yeast. The growth rate of a Saccharomyces cerevisiae culture was found to be almost twice as great for a microbubble dispersion sparged fermentation, as for a gas sparged fermentation when equivalent volumes of air or microbubble dispersion were used. The growth rate of the MBD sparged fermentation was 0.108/hr, as opposed to 0.068/hr for the air sparged fermentation. Oxygen transfer rates were measured by the yield coefficient, dynamic, and direct methods. The oxygen transfer coefficient was found to be approximately 190/hr and independent of the fermenter impeller speed, over the range of 100 - 580 RPM, for the micro bubble dispersion fermentation. Over the same range, the oxygen transfer coefficient for the air sparged fermentation rose from 55 to 132/hr. The power requirements for the fermenter systems were estimated. It was determined that a five fold reduction in the fermenter to MBD generator volume ratio could be made."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Increased oxygen transfer in a yeast fermentation using a microbubble dispersion"]}]}],"canonical_facts":{"dc:contributor.department":["Chemical Engineering"],"dc:creator":["Kaster, Jeffrey Allen"],"dc:date.accessioned":["2019-03-26T19:17:04Z"],"dc:date.available":["2019-03-26T19:17:04Z"],"dc:date.issued":["1988"],"dc:description.abstract":["The use of a microbubble dispersion (MBD) for oxygen transport in a yeast fermentation was studied. No surfactants were added to the fermentations; the microbubbles were formed using only the surfactants naturally produced by the yeast. The growth rate of a Saccharomyces cerevisiae culture was found to be almost twice as great for a microbubble dispersion sparged fermentation, as for a gas sparged fermentation when equivalent volumes of air or microbubble dispersion were used. The growth rate of the MBD sparged fermentation was 0.108/hr, as opposed to 0.068/hr for the air sparged fermentation. Oxygen transfer rates were measured by the yield coefficient, dynamic, and direct methods. The oxygen transfer coefficient was found to be approximately 190/hr and independent of the fermenter impeller speed, over the range of 100 - 580 RPM, for the micro bubble dispersion fermentation. Over the same range, the oxygen transfer coefficient for the air sparged fermentation rose from 55 to 132/hr. The power requirements for the fermenter systems were estimated. It was determined that a five fold reduction in the fermenter to MBD generator volume ratio could be made."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/88601"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Increased oxygen transfer in a yeast fermentation using a microbubble dispersion"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:04Z"}