Abstract: This invention relates generally to the field of cell culture. The invention presents pH based methods for controlling the glycosylation patterns of cell products, particularly proteins produced by cells in vitro, preferably via a multi-level pH control strategy. Preferably, this invention is applied to manage the effect of high level of ammonia on the glycosylation of cell products. The glycosylation affected is preferably that of terminal sialylations of the oligosaccharide of glycoproteins.

Abstract: An improved fermentation process for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using "water load balancing" (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).