Essentials in Fermentation Technology PDF
Preview Essentials in Fermentation Technology
Learning Materials in Biosciences Aydin Berenjian Editor Essentials in Fermentation Technology Learning Materials in Biosciences Learning Materials in Biosciences textbooks compactly and concisely discuss a specific biological, bio- medical, biochemical, bioengineering or cell biologic topic. The textbooks in this series are based on lec- tures for upper-level undergraduates, master’s and graduate students, presented and written by authoritative figures in the field at leading universities around the globe. The titles are organized to guide the reader to a deeper understanding of the concepts covered. Each textbook provides readers with fundamental insights into the subject and prepares them to independently pursue further thinking and research on the topic. Colored figures, step-by-step protocols and take- home messages offer an accessible approach to learning and understanding. In addition to being designed to benefit students, Learning Materials textbooks represent a valuable tool for lecturers and teachers, helping them to prepare their own respective coursework. More information about this series at http://www. springer. com/series/15430 Aydin Berenjian Editor Essentials in Fermentation Technology Editor Aydin Berenjian School of Engineering The University of Waikato Hamilton, Waikato, New Zealand ISSN 2509-6125 ISSN 2509-6133 (electronic) Learning Materials in Biosciences ISBN 978-3-030-16229-0 ISBN 978-3-030-16230-6 (eBook) https://doi.org/10.1007/978-3-030-16230-6 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recita- tion, broadcasting, reproduction on microfilms or in any other physical way, and transmission or infor- mation storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publica- tion does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG. The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland V Preface Traditionally, fermentation has been defined as the use of microorganisms, typically grown at a large scale, to carry out important chemical transformations in the absence of oxygen to produce alcohol from sugar. However, in the present-day con- text, fermentation can be defined as the breakdown of organic compounds by micro- organisms in either the presence (aerobic) or absence of oxygen (anaerobic). Such processes result in the production of valuable commercial products or important chemical transformations. A fermentation process can be used for the production of microbial biomass as well as a range of microbial primary and secondary metabo- lites. A typical fermentation process consists of two major components known as “upstream” and “downstream.” The upstream stage includes, but is not limited to, selection of the organism used in production and development, formulation and selection of the culturing media, sterilization of the media, the fermenter type, all required equipment, and finally growing the organism under appropriate (optimum) conditions in the fermenter, while the downstream stage includes the microbial cell separation from the culture broth, locating and extracting the target product, and its purification. The subsequent chapters in this book consider the basic principles in developing a typi- cal fermentation process. Chapter 1, by Behera et al., considers the role and selection of a microorganism for a fermentation process. The role of fermentation media and the varying ingredients will be covered by Allikian et al. in Chapter 2. The sterilization of the media, input and output air, and the fermenting vessel are discussed by Vaghari et al. in Chapter 3. A fermentation process can be conducted in a solid-state or liquid-state sys- tem. In Chapter 4, Mitchell et al. consider the design aspect and application of a variety of solid-state bioreactors, while in Chapter 5, Yatmaz et al. discuss the liquid-state fer- mentation, bioreactor systems, and their applications. Chapter 6 will be covered by Rosa et al. and considers the bioreactors’ operating conditions and their key role in the success of a fermentation process. In Chapter 7, bioreactor scale-up strategies for industrial- scale application are provided by Mahdinia et al. The downstream steps are covered in Chapters 8. In this chapter, Lee et al. discuss the cell separation and disruption protocols along with the recovery of fermentation products and methods to purify them. Process economics is a key element of the fermentation process and is used to determine the profitability of a process. In Chapter 9, Petrides et al. cover the principles and consider- ations used to understand the bioprocess economics. Finally, in an attempt to combine the information presented in previous chapters and utilize it in the context of a real- world case study, Chapter 10, by Shoaf et al., will go through a case study for the produc- tion of green fluorescent protein. Essentials in Fermentation Technology aims to teach students who are interested in fermentation technology the fundamentals of a fermentation process. All the chap- ters in this book are written by world-renowned scientists who are regarded as leaders in their area of expertise. Throughout the book, many real examples are used to enhance the learning of the reader and to illustrate the real-world applica- V I Preface tions. I truly hope the approach and methods adopted throughout this book will give the reader an understanding of the basic principles that underlie a majority of the fermentation industry. Aydin Berenjian Hamilton, New Zealand VII Contents 1 Microorganisms in Fermentation .......................................................................................... 1 Sudhanshu S. Behera, Ramesh C. Ray, Urmimala Das, Sandeep K. Panda, and P. Saranraj 2 Fundamentals of Fermentation Media ............................................................................. 41 Kathrine Allikian, Rebecca Edgar, Rashad Syed, and Shuguang Zhang 3 Sterilization Process ...................................................................................................................... 85 Hamideh Vaghari, Navideh Anarjan, Yahya Najian, and Hoda Jafarizadeh-Malmiri 4 Solid-State Cultivation Bioreactors ....................................................................................105 David Alexander Mitchell and Nadia Krieger 5 Liquid State Bioreactor ...............................................................................................................135 Ercan Yatmaz and Irfan Turhan 6 Bioreactors Operating Conditions .......................................................................................169 Leonardo Machado da Rosa, Daniela Maria Koerich, and Saulo Varela Della Giustina 7 Bioreactor Scale-Up .......................................................................................................................213 Ehsan Mahdinia, Deniz Cekmecelioglu, and Ali Demirci 8 Cell Separation and Disruption, Product Recovery, and Purification ..........237 Sze Ying Lee, Kit Wayne Chew, and Pau Loke Show 9 Bioprocess Simulation and Economics .............................................................................273 Demetri Petrides, Doug Carmichael, Charles Siletti, and Alexandros Koulouris 10 Case Study: Green Fluorescent Protein Production Plant ....................................307 Vernon Shoaf, Aydin Berenjian, and Doug Carmichael Contributors Kathrine Allikian Urmimala Das Integrated Bioactive Technologies (IBT), Centre for Food Biology and Callaghan Innovation Environment Studies Lower Hutt, New Zealand Bhubaneswar, Odisha, India [email protected] Saulo Varela Della Giustina Navideh Anarjan Water Quality Department of Chemical Engineering, Catalan Institute of Water Research (ICRA) Faculty of Engineering, Tabriz Branch Girona, Spain Islamic Azad University [email protected] Tabriz, Iran [email protected] Ali Demirci Department of Agricultural and Biological Sudhanshu S. Behera Engineering Department of Fisheries and Animal Resource Pennsylvania State University Development, Government of Odisha, University Park, PA, USA Bhubaneswar, Odisha, India [email protected] Aydin Berenjian Rebecca Edgar School of Engineering, Integrated Bioactive Technologies (IBT), The University of Waikato Callaghan Innovation Hamilton, Waikato, New Zealand Lower Hutt, New Zealand [email protected] [email protected] Doug Carmichael Hoda Jafarizadeh-Malmiri Intelligen Inc., Scotch Plains Faculty of Chemical Engineering, Sahand NJ, USA University of Technology [email protected] Tabriz, Iran [email protected] Deniz Cekmecelioglu Department of Food Engineering Middle East Technical University Daniela Maria Koerich Ankara, Turkey Chemical Engineering Department [email protected] Federal University of São Carlos (UFSCar) São Carlos, Brazil Kit Wayne Chew Department of Chemical and Environmental Alexandros Koulouris Engineering, Faculty of Engineering Alexander Technological Education Institute University of Nottingham Malaysia Campus Thessaloniki, Greece Semenyih, Selangor, Malaysia [email protected] [email protected] IX Contributors Nadia Krieger Leonardo Machado da Rosa Department of Chemistry Chemical Engineering Department Federal University of Paraná University of Blumenau (FURB) Curitiba, Paraná, Brazil Blumenau, Brazil [email protected] P. Saranraj Sze Ying Lee Department of Microbiology Department of Chemical Engineering, Sacred Heart College (Autonomous) Faculty of Engineering and Science, Tirupattur, Tamil Nadu, India Universiti Tunku Abdul Rahman [email protected] Kajang, Selangor, Malaysia [email protected] Vernon Shoaf Technology Services & Media Development, Bionetwork, Charlotte, NC, USA Ehsan Mahdinia [email protected] Department of Food Science Pennsylvania State University Pau Loke Show University Park, PA, USA Department of Chemical and Environmental [email protected] Engineering Faculty of Engineering, University of David Alexander Mitchell Nottingham Malaysia Campus Department of Biochemistry and Molecular Semenyih, Selangor, Malaysia Biology, Federal University of Paraná, Curitiba, [email protected] Paraná, Brazil [email protected] Charles Siletti Intelligen Inc. Yahya Najian Scotch Plains, NJ, USA Najian Herbal Group, Research and [email protected] Development Department Tabriz, Iran Rashad Syed Integrated Bioactive Technologies (IBT), Sandeep K. Panda Callaghan Innovation School of Biotechnology, KIIT University, Lower Hutt, New Zealand Bhubaneswar [email protected] Odisha, India [email protected] Irfan Turhan Akdeniz University, Göynük Culinary Arts Demetri Petrides Vocational School Intelligen Inc. Antalya, Turkey Scotch Plains, NJ, USA [email protected] [email protected] Hamideh Vaghari Ramesh C. Ray Faculty of Chemical Engineering, Sahand Centre for Food Biology and University of Technology Environment Studies Tabriz, Iran Bhubaneswar, Odisha, India [email protected]
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