Chapter 1: Introduction to
Bioreactors
Those that aim to produce cell mass (biomass)
Those where the product is produced by the cells, eg enzyme or metabolite
Those that modify a compound which is added to the fermentation (biotransformation)
Types of Fermentation
Started with the production of Baker’s yeast for baking industries.
Microbial biomass for protein source. Bacteria, yeast and fungi (eg spirulina) Single cell protein (SCP)
Biomass Production
Single cell protein
Beer, wine, food additives, cheese Ethanol, acetone, butanol, enzymes Antibiotics, monoclonal antibodies, vaccines SCP Waste treatment
Products produced by cells
Production of steroids Conversion of antibiotics
Biotransformation
Culture types
Culture types Special Characteristics
Bacteria
Yeast
Fungi
Algae
Animal & plant cells
May be highy aerobic or thermophilic
May be highly aerobic
Can be mycelial, highly viscous cultures
Often require light for growth
Slow growing, delicate
Upstream & DownstreamUPSTREAM
Medium preparationInoculum
Bioreactor
DOWNSTREAM
Separation
Biomass Product purification
Operated by supplying an essential growth-limiting nutrient at a constant rate with the result that the culture density and growth rate adjust themselves to the supply.
Chemostat
Operated by maintaining a constant cell density by supplying fresh medium as required.
It possesses a photocell system which continuously monitors the cell density and maintains this constant by controlling the medium inlet flowrate.
Turbidostat
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