In article <73u1p7$eqh at net.bio.net>, "miri_s" <miri_s at mishkei.org.il> wrote:
> Dear Sir or Madam
>> We are a small start up company developing a product based on
fermentation process with yeast. We need to have a level of 4% co2 in the
air, for 24 hours.
>> We use a medium with:
>> 10g Saccharomyces cerevisiae
> 6g pepton
> 3g yeast extract
> 95g sucrose
> 400ml water
>> In the first few hours of the fermentation process, the co2 level in the
> around 4%, then it sinks to 0.6%.
>> Can you help us solve this problem?
If you're using a gassing incubator, this sounds like a problem with
either your CO2 supply or the incubator itself, in which case call the
manufacturer and make a fuss.
You should also check that there is sufficient water in the incubator
(there's usually a tray in the bottom or an external reservoir for this
purpose), as this provides humidity which is essential for buffering the
CO2 atmosphere. You will notice that if gassing incubators dry out, the
[CO2] goes all over the shop.
If you're not using a gassing incubator, you should probably look at
buying or borrowing one, as they are designed to *maintain* a given [CO2],
at least while they remain humid :)
Richard P. Grant MA DPhil | rgrant at cmtech.co.uk
Senior R&D Scientist | work: www.cmtech.co.uk
Cambridge Molecular | home: www.avnet.co.uk/adastra
-- Non cogito ergo goon --