Industrial‐Scale Fermentation

Meyer, Hans‐Peter; Minas, Wolfgang; Schmidhalter, Diego R.

doi:10.1002/9783527807833.ch1

Cited by 40 publications

(58 citation statements)

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“…[1] Protein expression in yeast or Escherichia coli is highly preferred due to the organisms' rapid growth, low consumable costs, and high yields. [2, 3] However, large proteins overexpressed in bacteria often form aggregates and inclusion bodies.…”

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confidence: 99%

“…[4–7] Recovery of the correctly folded protein then requires laborious and expensive processing of inclusion bodies by conventional methods. [1, 8] The most common method for refolding such proteins, for example, involves multi-day dialysis with large volumes (typically 1-10 liters for mg quantities of protein). [9] Alternatively, high value proteins (e.g., therapeutic antibodies or GPCRs for structural biology) apply extensively optimized mammalian or insect cell lines, media and bioreactor conditions.…”

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confidence: 99%

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Shear‐Stress‐Mediated Refolding of Proteins from Aggregates and Inclusion Bodies

et al. 2015

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Recombinant protein overexpression of large proteins in bacteria often results in insoluble and misfolded proteins directed to inclusion bodies. We report the application of shear stress in micrometer-wide, thin fluid films to refold boiled hen egg white lysozyme, recombinant hen egg white lysozyme, and recombinant caveolin-1. Furthermore, the approach allowed refolding of the much larger protein, cAMP-dependent protein kinase A (PKA). The reported methods require only minutes, which is >100-times faster than conventional, overnight dialysis. This rapid refolding technique could significantly shorten the times, lower costs, and reduce the waste streams associated with protein expression for a wide-range of industrial and research applications.

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confidence: 99%

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Shear‐Stress‐Mediated Refolding of Proteins from Aggregates and Inclusion Bodies

et al. 2015

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“…1 Recently, increasing consumer call for greenness, naturalness and sustainability, combined with the legal framework, has led to progress in the use of biotechnology for aroma production as an alternative to natural extraction and chemical synthesis. [2][3][4] Mild reaction conditions, no toxic waste, high enantioselectivity, predominantly renewable feedstock and natural labeling are some of the advantages of biotechnological aroma production to name a few. 4,5 On the contrary, the recovery of biotechnologically produced compounds from complex, solid-containing broths is challenging.…”

Section: Introductionmentioning

confidence: 99%

Application of rotating packed bed for in‐line aroma stripping from cell slurry

Lukin

Wingartz

Schembecker

2020

J of Chemical Tech & Biotech

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BACKGROUND: Nowadays, biotechnological production receives increasing interest as an alternative source of natural aromas. Unfortunately, especially for hydrophobic and semi-volatile aromas, the heterogeneous product partitioning between all phases present in fermentation makes recovery challenging. Additionally, when an aroma displays an inhibitory effect on the production microorganism, product removal during fermentation is recommendable. In-line aroma stripping offers an elegant way to deal with such challenges. This study reports the use of rotating packed bed (RPB) technology for the intensification of stripping of ⊍-ionone, a key aroma of raspberry, from a model fermentation slurry containing Saccharomyces cerevisiae cells in a concentration of 250 g-CWW L −1. RESULTS: Throughout all experimental investigations, yeast cells were robust towards both the chemical stress from aroma exposure at a concentration of up to 400 mg L −1 and the mechanical stress from peripheral equipment and rotation of up to 2750 rpm, as a maximum of 11.3 ± 0.5% disrupted cells were measured during continuous processing in an RPB. An increase in the rotation speed led to an enhanced transfer of ⊍-ionone from the fermentation slurry to the gaseous phase. CONCLUSIONS: RPB technology is found to be promising for the intensification of in-line stripping of biotechnologically produced aromas from crude fermentation broth without cell separation. The use of subsequent RPBs equipped with custom packings and flexibly adjustable rotation speed displays a holistic aroma recovery process supporting the way to commercial competitiveness of biotechnological aromas.

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“…Using a thermophilic organism will therefore reduce the cooling costs significantly. Additionally, cooling time between sterilization of fermentation medium (at 121 °C) and start of the fermentation is reduced with higher fermentation temperatures, reducing the total process time [195,328].…”

Section: Thermophiles In Industrymentioning

confidence: 99%

“…-In situ removal of volatiles Downstream processing -the isolation of a pure product -often comprises a majority of the entire process costs [195]. Volatile products, such as alcohols, ketones, and esters are generally separated from the water phase via distillation, for which a significant input of heat is required.…”

Section: Thermophiles In Industrymentioning

confidence: 99%

The thermophilic route to succinic acid

Koendjbiharie¹

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Chapter 1-General introduction and thesis outline Biotechnology and the biobased economy Many nuanced definitions exist for biotechnology that generally describe the use of living systems, organisms, or parts thereof in order to alter or generate products, systems, or environments to benefit people. As such, biotechnology is a very broad, and broadly used term that covers a plethora of different fields and technologies, ranging from ancient beer brewing and winemaking processes to the production of modern therapeutics using engineered eukaryotic cell-lines. Agriculture itself, however, is generally not considered biotechnology, even though it would fit the definition. Since about fifteen years ago, it has become common to distinguish between different types of biotechnology using colors: white (industrial) biotechnology, red (pharmaceutical) biotechnology, green (agro) biotechnology, and blue (marine) biotechnology are the most common distinctions that are used, but many more exist and they are not always used consistently. * Sugar cane/ Maize Malic anhydride 6.8 Bio succinic acid Today 1.3-3.6 / 2.3-4.6* Future 0.9-2.1 / 1.8-2.9* [226] Chemical DSP GJ/t (NREU) Comments Malic anhydride-67.7 * Sugar cane / Maize Petr. succinic acid-96.3 Bio succinic acid Direct crystallization 44.9 / 66.5* Natural and engineered succinic acid producers A large variety of organisms have been studied for their capacity to naturally produce succinic acid, and several natural and non-natural producers-both bacteria and eukaryotes-have been engineered to produce (more) succinic acid. The most-studied species are briefly described below. Bacteria Actinobacillus succinogenes A. succinogenes is a facultative anaerobic, pleomorphic, Gram-negative rod, first isolated from bovine rumen [103]. It is capnophilic (CO2-"loving") and can grow on a broad range of pentose and hexose sugars. It naturally produces succinic acid, up to 70 g/l with yields of General introduction 1 | 21 around 0.75 g/g sugar [178,249]. Succinic acid is formed via the reductive branch of the TCA cycle, which is bifurcated, with succinic acid as one of the end-points [102]. Anaerobiospirillum succiniciproducens A. succiniproducens is an anaerobic, Gram-negative, spiral shaped bacterium. It was first isolated from a dog, but is also present in humans and can-in rare cases-be the cause of bacteraemia or other types of opportunistic infections [67,131]. Similar to A. succinogenes, A. succiniproducens is a capnophile able to grow on a large range of substrates. The available CO2 concentration strongly influences the succinic acid production [250]. Yields of around 1.4 g/g glycerol have been reported [43,160]. Corynebacterium glutamicum C. glutamicum is a facultative anaerobic, Gram-positive rod. It has a long history for industrial-scale production of a variety of amino acids [310]. It is unable to grow under oxygen deprived conditions, but retains the possibility to ferment sugars allowing a process to shift easily from a biomass formation phase and a high-density production...

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Industrial‐Scale Fermentation

Cited by 40 publications

References 19 publications

Shear‐Stress‐Mediated Refolding of Proteins from Aggregates and Inclusion Bodies

Shear‐Stress‐Mediated Refolding of Proteins from Aggregates and Inclusion Bodies

Application of rotating packed bed for in‐line aroma stripping from cell slurry

The thermophilic route to succinic acid

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