The Scale‐Up of Microbial Batch and Fed‐Batch Fermentation Processes

Hewitt, Christopher J.; Nienow, Alvin W.

doi:10.1016/s0065-2164(07)62005-x

Cited by 122 publications

(40 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been frequently reported that scaling up fails to achieve the same results concerning the biomass yield and other metabolites associated with its growth (Enfors et al 2001). Part of the mechanisms responsible for these changes are the different systems of agitation and heating responsible for the homogeneity and the heat distribution in the fermentor (Hewitt and Nienow 2007).…”

Section: Fermentation In a Laboratory Bioreactormentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

View full text Add to dashboard Cite

A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

show abstract

Section: Fermentation In a Laboratory Bioreactormentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The reason for the challenges is in part due to the process chemistry of scale-up, where differences in mixing, shear rate, and mass and heat transfer causes differences in how the biomass is processed compared to in small-scale processes. In addition, the production of process inhibitors that are effective in large scale and not in small scale can be experienced [54][55]. Another challenge can be the economics of the demonstration phase.…”

Section: Scale-up Of Bioprocessesmentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

View full text Add to dashboard Cite

“…In most industrial processes, the biomass is generated under aerobic conditions, followed by the anaerobic fermentation step, during which the end-products are generated. Fed-batch fermentation is an Industrial fermentation technique that falls between batch and continuous fermentation (Hewitt and Nienow, 2010). A controlled feed rate, with the right component constitution is required during the process.…”

Section: Industrial Applications and Future Recommendationsmentioning

confidence: 99%

“…Since this method usually permits the extension of the operating time, high cell concentrations can be achieved and thereby, improved productivity (mass of product/volume x time). This aspect is greatly favored in the production of growth-associated products (Hewitt and Nienow, 2010).…”

Section: Industrial Applications and Future Recommendationsmentioning

confidence: 99%

“…An additional advantage of cyclic fed batch cultivation is the extension of productive phase under controlled conditions. The controlled periodic shifts in growth rate provide a good chance of optimization of secondary metabolite synthesis during the deceleration in growth (Hewitt and Nienow 2010;Sharmin 2012).…”

Section: Industrial Applications and Future Recommendationsmentioning

confidence: 99%

See 1 more Smart Citation

A review of pentose utilizing bacteria from bagasse hemicellulose

Sharmin¹,

Huygens²,

Hargreaves³

2013

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

There has been considerable increase in interest in the conversion of renewable resources into several essential products (for example, biofuel, amino acids, among others) over the last few years, as the potential impact of global warming is demanding technologies that close the carbon cycle. Utilization of the hemicellulose fraction from lignocellulosic biomass is an important factor to optimize for the economicallyl feasible products. The bioconversion of pentoses derived from hemicellulose remains a bottleneck in developing industrial production, as microbes either preferentially use glucose, or cannot use pentoses at all. Sugar cane bagasse is one of the best candidates to have large amount of hemicelluloses for industrial interest. The aim of this review paper is to study research conducted on pentose utilizing bacteria, a variety of effects during break down of hemicellulose and the industrial importance of those bacteria.

show abstract

The Scale‐Up of Microbial Batch and Fed‐Batch Fermentation Processes

Cited by 122 publications

References 38 publications

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

A review of pentose utilizing bacteria from bagasse hemicellulose

Contact Info

Product

Resources

About