Summary
The inhibitory effects of DHA on Gluconobacter oxydons were measured to forrmulate a fermentation model. Growth of Gluconobacter oxydons is inhibited by DHA which can be modelled by a linear Term. The inhibition of product formation by DHA was measured and described by a classical feedback inhibition kinetic. Additionally, an irreversible destruction of Gluconobacter cells by DHA was discovered. This toxic effect of DHA could be modelled by a death rate kinetic and introduction of a damaged cell type. DHA also inhibits the activity of the pentose cycle as can be measured via the CO2 evolution rate.
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Ohrem, H.L., Voβ, H. Inhibitory effects of dihydroxyacetone on Gluconobacter cultures. Biotechnol Lett 17, 981–984 (1995). https://doi.org/10.1007/BF00127438
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DOI: https://doi.org/10.1007/BF00127438