Abstract
Adding lard oil, olive oil or castor oil into a baffled and agitated fermentor decreased the volumetric oxygen transfer coefficient (KLa) in the low concentration range. However, KLa was increased when concentration reached 0.25% (v/v) at 400 rpm. Experimental results indicated that 1% (v/v) olive oil was as good as 0.1% (v/v) polypropylene glycol when added to a yeast fermentation.
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