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The reaction pH was controlled at 8.0 by automatic titration of 1 M NaOH.
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From the amount of NaOH base added by automatic titration, it was calculated that about 60% of the initial concentration of cephalosporin C had been converted into DAAA after 50 min of reaction, with concomitant release of protons (see Figure 1).
The pH was then maintained constant by automatic titration with a 1 M NaOH solution and equilibrated for 2 hours.
The pH was then maintained constant by automatic titration (Mettler DL21) with a 1 M NaOH solution, and equilibrated for 1 hour.
Alkalinity was determined by automatic titration (TT-Processeur-2, Tacussel Electronique; [40]).
The pH was maintained at 6.5 ± 0.1 at 70°C by automatic titration with 4 M NaOH.
Cultures were grown at 30°C and pH 5.0 by automatic titration with 3 mol KOH/L.
The pH control set point was maintained at 6.0 by automatic titration with 2 N KOH.
The pH in the reactors was maintained at 7.5 by automatic titration with 1 M NaOH and 1 M HCl.
During fermentations, the agitation rate of the vessel was maintained at 300 rpm and pH was maintained at pH 7.0 by automatic titration with 3 N NaOH as described previously [ 25].
Culture pH was monitored using a pH electrode (Mettler-Toledo, Columbus, OH) and the pH control set point was maintained at pH 7.0 by automatic titration with 3 N NaOH or HCl.
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