Intensifying the Fermentation of Aspergillus oryzae in a Stirred Bioreactor Using Maxblend Impeller

Table 1: Mixing parameters of submerged fermentation using DRT and MB impellers.

Impeller	γ˙ave (s^-1)		*Maximum Flow velocity^ (ms^-1)**	Theatrical impeller tip speed (ms^-1) (= πND)	µ_eff^**	*Re_ave,lam*					N_p	rps
Impeller			*Maximum Flow velocity^ (ms^-1)**		(Pa s)							(s-1)
DRT	19.2	152	0.31	0.35	0.316	77.43					76.97	1.67
DRT			0.31	0.35
MB	33.4	148	0.30	0.32	0.171	106.83				93.23		1.67
MB			0.30	0.32
DRT	57.5	630	0.92	1.05	0.147	31.61			11.85			5.00
DRT			0.92	1.05
MB	100	687	0.90	0.97	0.08	162.7		9.6				5.00
MB			0.90	0.97
DRT	95.5	1487	1.46	1.75	0.103	72.13	6.33					8.33
DRT			1.46	1.75
MB	166.0	1524	1.58	1.62	0.056	81.53	4.23					8.33
MB			1.58	1.62

*: Maximum flow velocity (impeller tip) was used from simulation results by R-Flow software.
**: µ_effwas measured using Metzner and Otto method.