AbstractA proportional‐integral control system was used to control dissolved oxygen in a fermentor at constant shear and mass transfer conditions. Growth and antibiotic production inStreptomyces clavuligeruswere studied at different dissolved oxygen levels during the fermentation. Three protocols were employed: no‐oxygen control to provide a base case, oxygen controlled to a preset saturation level throughout the fermentation, and oxygen controlled at a high level only during the growth phase. The last protocol was aimed at optimizing the consumption of oxygen. Lower specific growth rates and cephamycin C yields were obtained when dissolved oxygen was controlled at 50 throughout the fermentation, compared to the base case. A 2.4‐fold increase in the final cephamycin yield was observed when dissolved oxygen was controlled at saturation levels during the growth phase, compared to the experiments without dissolved oxygen control. This enhancement in yield was independent of the dissolved oxygen (DO) level after exponential growth, in the range of 50–100 saturation. The most effective control strategy, therefore, was to control DO only during active growth when the biosynthetic enzymes were probably synt
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