Foam Formation in Shake Flasks and Its Consequences

ABSTRACT Foam formation in stirred tank fermentation processes is a well‐studied phenomenon. However, foaming in shake flask cultivations is rarely considered. Non‐baffled shake flasks, in particular, are generally considered to prevent foaming problems. However, under certain process conditions, fo...

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Principais autores:	David Vonester, Kyra Hoffmann, Thomas Palmen, Lena Regestein, Ulrike Richter, Anna‐Lena Altenhoff, Maximilian Hoffmann, Yulia Radeva, Jochen Büchs, Jørgen Barsett Magnus
格式:	Artigo
語言:	Inglês
出版:	Maximum Academic Press 2025-10-01
叢編:	Engineering in Life Sciences
主題:	foam formation maximum oxygen transfer capacity online viscosity measurement out‐of‐phase phenomenon shake flask
在線閱讀:	https://doi.org/10.1002/elsc.70057
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