PROCEDIMIENTO PARA DISMINUIR LA VISCOSIDAD DE CALDOS DE FERMENTACION

摘要

The viscosity of fermentation broths is greatly reduced by adding a non-toxic, liquid highly halogenated aliphatic compound. In the case of aerobic fermentations there is the additional advantage of improved oxygen transport by the highly halogenated aliphatic compound. Moreover, when hydrophilic solvents are used for working up the fermentation mixture the working up is simplified because the highly halogenated aliphatic compound is immiscible with these solvents and thus can be separated from the hydrophilic phase simply by decantation.