Essentials in Fermentation Technology

319 Pages·2019·10.903 MB·English

by  Aydin Berenjian

Learning Materials in Biosciences
Aydin Berenjian Editor
Essentials in
Fermentation
Technology
Learning Materials in Biosciences
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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
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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
[e-mail]
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 [e-mail]
Tabriz, Iran
[e-mail]
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
[e-mail]
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
[e-mail]
[e-mail]
Doug Carmichael
Hoda Jafarizadeh-Malmiri
Intelligen Inc., Scotch Plains
Faculty of Chemical Engineering, Sahand
NJ, USA
University of Technology
[e-mail]
Tabriz, Iran
[e-mail]
Deniz Cekmecelioglu
Department of Food Engineering
Middle East Technical University Daniela Maria Koerich
Ankara, Turkey Chemical Engineering Department
[e-mail] 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 [e-mail]
[e-mail]
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
[e-mail]
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 [e-mail]
Kajang, Selangor, Malaysia
[e-mail] Vernon Shoaf
Technology Services & Media Development,
Bionetwork, Charlotte, NC, USA
Ehsan Mahdinia
[e-mail]
Department of Food Science
Pennsylvania State University
Pau Loke Show
University Park, PA, USA
Department of Chemical and Environmental
[e-mail]
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,
[e-mail]
Paraná, Brazil
[e-mail]
Charles Siletti
Intelligen Inc.
Yahya Najian
Scotch Plains, NJ, USA
Najian Herbal Group, Research and
[e-mail]
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 [e-mail]
Odisha, India
[e-mail] Irfan Turhan
Akdeniz University, Göynük Culinary Arts
Demetri Petrides Vocational School
Intelligen Inc. Antalya, Turkey
Scotch Plains, NJ, USA [e-mail]
[e-mail]
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 [e-mail]