Experimental Study of Membrane Fouling during Crossflow Microfiltration of Yeast and Bacteria Suspensions: Towards an Analysis at the Microscopic Level

Hassan, Ines Ben; Ennouri, Monia; Lafforgue, Christine; Schmitz, Philippe; Ayadi, Abdelmoneim

doi:10.3390/membranes3020044

Cited by 33 publications

(29 citation statements)

References 46 publications

(70 reference statements)

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“…For more than seven decades, this process has been established in bioseparation applications both at the laboratory and industrial scale . In the food industry, the filtration process is used to clarify fermented beverages and in the pharmaceutical industry to remove bacteria and yeast from the final product . It is also carried out in water treatment to ensure water quality of an acceptable standard .…”

Section: Introductionmentioning

confidence: 99%

Selective isolation of bacteria for metagenomic analysis: Impact of membrane characteristics on bacterial filterability

Nnadozie

Lin

Govinden

2015

Biotechnology Progress

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For indirect DNA extraction for metagenomics studies, bacterial cells can be effectively separated from sample debris by using a simple size exclusion technique, such as filtration, and thereafter lysed. The requirement for the optimal recovery of cells in filtrates is critical to achieve sufficient DNA yield and a representative population. Particles smaller than the filter pore size are expected to be found in the filtrate, whereas particles larger than the filter pore sizes are excluded. However, this is not always the case. It is established that the membrane pore size influences filtration efficiency to some degree. In addition the physicochemical characteristics of the filter suspension and characteristics of the microbial cells being filtered influence the exclusion property of a membrane. This review provides an overview of membrane filtration techniques and the factors that affect filterability of bacteria cells through a filter membrane.

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Section: Introductionmentioning

confidence: 99%

Selective isolation of bacteria for metagenomic analysis: Impact of membrane characteristics on bacterial filterability

Nnadozie

Lin

Govinden

2015

Biotechnology Progress

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“…Transmembrane Pressure values were determined with Equation (3) (Ben Hassan, Ennouri, Lafforgue, Schmitz, & Ayadi, ):

TMP = ((), p_{1} + p_{2}) / 2 - p_{0}

where TMP (Pa = 10 −5 bar) is the Transmembrane Pressure, p 1 (Pa = 10 −5 bar) is the inlet pressure, p 2 (Pa = 10 −5 bar) is the outlet pressure, and p 0 (Pa = 10 −5 bar) is the pressure of the permeate.…”

Section: Methodsmentioning

confidence: 99%

Microfiltration: A novel technology for removal of trub from hopped wort

Varga

Márki

2019

J Food Process Engineering

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Removing hot and cold trub from hopped wort is important, because of yeast viability, beer filtration, quality and fermentation in Membrane Bioreactor. Trub can be removed by several methods, but Crossflow Microfiltration (CFMF) would be an alternative technology. For the filtration a wort was produced. The filtration was performed with the following parameters: temperature (10 ± 1°C), Transmembrane Pressure (0.4 bar), and Crossflow Velocity (0.4 m s−1). Membrane with pore size of 0.2 μm was applied. The fluxes were determined. Particle size distributions and analytical parameters of samples were measured and retentions were calculated. The initial and steady‐state fluxes were 16.75 and 4.89 L m−2 hr−1. According to the particle size distributions trub can be removed. Changing of the analytical parameters is appropriate, for example, retention of β‐glucan was 40.17% and Free Amino Nitrogen content did not change. CFMF is an alternative method for removing trub, but the optimization is essential. Practical applications Crossflow Microfiltration (CFMF) would be an alternative and novel technology for removal of hot trub and cold trub from hopped wort and the two processes can be performed simultaneously with the same CFMF equipment. The main advantages of the CFMF are less solid residues, lower energy consumption, lower water requirements, and microbiologically stable product. Our research has several practical applications as mentioned below. First removing at least some hot trub can decrease the production losses and improve yeast viability, beer filtration performance and the quality of finished beer, and removing at least some cold trub can improve yeast viability and the quality of finished beer. Furthermore, if primary fermentation is performed in Membrane Bioreactor (MBR), wort particles (e.g., cold trub) can cause fouling. Finally, it has been proven that hot trub and cold trub can be completely removed by CFMF and the changing of the analytical parameters is appropriate.

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“…TMPs were determined with Equation (Ben Hassan, Ennouri, Lafforgue, Schmitz, & Ayadi, ):

italicTMP = ((), p_{1} + p_{2}) / 2 - p_{0}

…”

Section: Methodsmentioning

confidence: 99%

“…Then intrinsic resistances of the clean membrane before filtration were determined with Equation (Ben Hassan et al, ):

J_{w 0} = italicTMP / ((), μ_{w} \times R_{m})

…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison

Varga

Gáspár

Juhász

et al. 2018

J Food Process Engineering

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The challenges of beer microfiltration are fouling and to get decent quality. These problems can be partially eliminated with the use of Static Turbulence Promoter (STP). In this study, STP (pitch diameter ratio of 2, 13.2 mm pitch length, 6.5 mm diameter, 241 mm length, and 1.2 mm thickness), Pall Membralox T1‐70 membrane, and lager beer were used for the filtrations. Experiments were performed with combinations of different parameters, such as usage of STP (No/Yes), Transmembrane Pressure (TMP) (0.4–1.2 bar), and Retentate Flow Rate (Q) (50–200 L hr−1). Experiments were ranked with Sum of Ranking Differences based on the analytical properties, hydrodynamic and separation characteristics parameters. The best conditions were the following: STP = Yes, TMP = 0.4 bar, Q = 50 L hr−1; STP = No, TMP = 0.4 bar, Q = 200 L hr−1; STP = Yes, TMP = 1.2 bar, Q = 200 L hr−1. Practical applications Clarification of rough beer is important because of eliminating yeast and colloidal particles responsible for haze and ensuring the microbiological stability of beer. Our research has several practical applications as mentioned below. First clarification of rough beer by crossflow microfiltration is more sustainable technology than conventional clarification with Kieselguhr, because of lower carbon footprint, lower solid waste stream, less beer loss, and less health and safety concerns. In addition, the shelf life of the microfiltered beer is longer, because there is no iron pickup. Furthermore, according to the results better beer quality can be achieved with the application of novel Static Turbulence Promoter (STP) compared to the conventional (without STP) membrane filtration. It is important because product quality is partly responsible for consumer satisfaction. Finally, it has been proven that usage of STP can improve filtration throughput that means lower production cost.

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Experimental Study of Membrane Fouling during Crossflow Microfiltration of Yeast and Bacteria Suspensions: Towards an Analysis at the Microscopic Level

Cited by 33 publications

References 46 publications

Selective isolation of bacteria for metagenomic analysis: Impact of membrane characteristics on bacterial filterability

Selective isolation of bacteria for metagenomic analysis: Impact of membrane characteristics on bacterial filterability

Microfiltration: A novel technology for removal of trub from hopped wort

Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison

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