精选优质文档-倾情为你奉上溶氧对发酵的影响及其控制摘要：发酵液中的溶氧浓度（Dissolved Oxygen，简称DO）是影响发酵的关键因素，对微生物的生长和产物形成有重要的影响。要根据氧的溶解特性及微生物对氧的需求，分析溶氧对发酵的影响及对发酵产物的影响，进而确定溶氧量的控制及在发酵液中的传递，使生产效益最大化。关键词：溶氧 发酵 代谢 溶氧量控制传递Abstract: The dissolved oxygen concentration in the fermentation broth (Dissolved Oxygen, referred to as DO) is the key factor to influence the fermentation, has an important influence on microbial growth and product formation. According to the demand of dissolution characteristics and microbial oxygen on
