Rheological Behavior of Fermentation Broths in Antibiotic Industry

An experimental study of rheological behavior of three morphological types of fermentation broths in relation to process conditions was carried out in industrial and pilot-plant bioreactors. Three industrially manufactured antibiotic broths were studied: Cephalosporin C (fungal), tylosin (actinomycetic), and apramycin (proactinomycetic), in which the rheology may cause real problems.