Process and Strain Development for Reduction of Broth Viscosity with Improved Yield in Coenzyme Q10 Fermentation by Agrobacterium tumefaciens ATCC 4452

@inproceedings{Tokdar2013ProcessAS,
  title={Process and Strain Development for Reduction of Broth Viscosity with Improved Yield in Coenzyme Q10 Fermentation by Agrobacterium tumefaciens ATCC 4452},
  author={Pradipta Tokdar and Amit Wani and Pratyush Kumar and Prafull Ranadive and Saji George},
  year={2013}
}
Viscous nature of the fermentation broth has phenomenal influence on process conditions and parameters in a fermentor. Though broth rheology has attracted significant influence in process research, still there is a challenge to modify fluid dynamics of fermentation broth. During the production of coenzymeQ10 (CoQ10) by Agrobacterium tumefaciens ATCC 4452, the culture broth becomes highly viscous due to excessive synthesis of exopolysaccharides. This hinders the CoQ10 yield and complicates the… CONTINUE READING

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