Abstract
Fermentations of Bacillus thuringiensis have long traditions for the production of δ-endotoxin as bioinsecticide in agriculture and forestry. A process analysis study of endoprotein production by batch fermentation is presented in this paper. General fermentation characteristics are given and the influence of dissolved oxygen to sporulation and toxicity is discussed. Kinetics of growth and product formation is examined and a model based on Monod with an inhibition constant is used to describe the process. The model should provide a useful framework for further process verification and optimisation in practice.
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