Engineering and manufacturing for biotechnology, V. 4

Editors Preface................................................................................................................ TABLE OF CONTENTS.............................................................................................. 1 3 PART I Upstream processes and fermentation.......................................................... Pretreatment processes of molasses for the utilization in fermentation processes...... 19 21 Güzide Çalik, Meliha Berk, Fatma Gül Boyaci, Pinar Çalik, Serpil Takaç, Tunçer H. Özdamar..................................................................................................................... Abstract................................................................................................................... 1. Introduction........................................................................................................ 2. Materials and methods....................................................................................... 2.1. Pretreatment Processes (PP)........................................................................ 2.2. Bioprocesses................................................................................................ 2.2.1. Glutamic acid fermentation .............................................................. 2.2.2. Alkaline protease fermentation......................................................... 3. Results and discussions...................................................................................... 3.1. Effect of PP on metal ion concentrations.................................................... 3.2. Effect of PP on glutamic acid fermentation................................................. 3.3. Effect of PP on serine alkaline protease fermentation................................. 4. Conclusions....................................................................................................... Acknowledgements................................................................................................ References.............................................................................................................. Lactic acid fermentation of hemicellulose liquors and their activated carbon pretreatments.............................................................................................................. Perttunen, J., Myllykoski, L. and Keiski, R.L............................................................ Summary................................................................................................................. 1. Introduction........................................................................................................ 2. Materials and methods........................................................................................ 3. Results and discussion........................................................................................ 4. Conclusions........................................................................................................ 5. References.......................................................................................................... Enzymic solubilisation of proteins from tropical tuna using alcalase and some biological properties of the hydrolysates.................................................................... Fabienne Guerard, Rozenn Ravallec-Ple, Denis De La Broise, Adrien Binet and Laurent Dufosse.......................................................................................................... Summary................................................................................................................. 1. Introduction........................................................................................................ 2. Materials and methods........................................................................................ 2.1. Materials...................................................................................................... 2.2. Preparation of the hydrolysate..................................................................... 21 21 21 22 22 23 23 23 24 24 25 26 27 28 28 29 29 29 29 30 31 36 37 39 39 39 39 41 41 41 2.3. Determination of the degree of hydrolysis.................................................. 2.4. Size Exclusion Chromatography (SEC)...................................................... 2.5. Mitogenic activity........................................................................................ 2.6. Gastrin radioimmunoassay (RIA)................................................................ 2.7. Microbial cultivations.................................................................................. 2.7.1. Microorganisms and cultivation media............................................. 2.7.2. Growth kinetics, modelling the growth curve.................................. 3. Results and discussion........................................................................................ 3.1. Effect of the enzyme concentration on the degree of hydrolysis................. 3.2. Study of chromatographic profiles .............................................................. 3.3. Biological activities of tuna hydrolysates.................................................... 3.3.1. Mitogenic activity............................................................................. 3.3.2. Gastrin radioimmunoassay............................................................. 3.3.3. Nitrogenous substrate for microbial growth..................................... 4. Conclusion.......................................................................................................... References.............................................................................................................. Acknowledgements................................................................................................ Influence of the experimental conditions on the hydrolysis process in fish hydrolysates................................................................................................................ Rozenn Ravallec-Ple, Laura Gilmartin, Alain Van Wormhoudt and Yves Le Gal.... Summary................................................................................................................. 1. Introduction........................................................................................................ 2. Materials and methods........................................................................................ 2.1. Substrate...................................................................................................... 2.2. Enzymes ...................................................................................................... 2.3. Hydrolysis.................................................................................................... 2.4. Statistical analysis........................................................................................ 2.5. FPLC chromatography ................................................................................ 3. Results and discussion........................................................................................ 3.1. Effect of the enzyme on the degree of hydrolysis ....................................... 3.2. Optimization of processing conditions using Alcalase®............................. 3.2. Chromatographic profiles............................................................................ 4. Conclusion.......................................................................................................... References.............................................................................................................. PART II Process Modelling ......................................................................................... Mathematical modelling of microbial processes - Motivation and means................. Teit Agger and Jens Nielsen....................................................................................... Abstract................................................................................................................... 1. Introduction........................................................................................................ 2. Motivation.......................................................................................................... 3. Means - General modelling frameworks ............................................................ 4. Selected applications.......................................................................................... 5. Future prospects.................................................................................................. References.............................................................................................................. 41 42 42 42 43 43 43 44 44 45 47 47 47 48 49 50 50 51 51 51 51 52 52 52 52 53 54 54 54 55 56 57 58 59 61 61 61 61 62 64 70 72 73 Nomenclature......................................................................................................... Macroscopic modelling of bioprocesses with a view to engineering applications..... Ph. Bogaerts and R. Hanus......................................................................................... Abstract................................................................................................................... 1. Introduction........................................................................................................ 2. Macroscopic reaction network and associated mass balances............................ 2.1. first sufficient condition of BIBS stability of (9)......................................... 2.2. second sufficient condition of BIBS stability of (9).................................... 3. Kinetic model structure ...................................................................................... 3.1. Motivations for a new kinetic model structure............................................ 3.2. General kinetic model structure................................................................... 4. Parameter identification...................................................................................... 4.1. Motivations for a systematic procedure....................................................... 4.2. Systematic procedure for the parameter identification................................ 4.2.1. First step: estimation of the pseudo-stoichiometric coefficients (independently of the kinetic coefficients)................................................. 4.2.2. Second step: first estimation of the kinetic coefficients ................... 4.2.3. Third step: final estimation of the kinetic coefficients (and of some initial concentrations...................................................................................... 4.3. Necessary conditions for reaction scheme validation.................................. 5. Application on simulated bacteria cultures......................................................... 74 77 77 77 77 80 83 83 84 84 85 87 87 89 89 93 94 97 99 6. Conclusions and perspectives........................................................................... References............................................................................................................ A model discrimination approach for data analysis and experimental design.......... R. Takors, D. Weuster-Botz, W. Wiechert, C. Wandrey.......................................... 1. Introduction...................................................................................................... 2. Theoretical concept........................................................................................... 2.1. Model discrimination................................................................................. 2.2. Model discriminating design ..................................................................... 2.2.1. Extended entropy approach ............................................................ 2.2.2. Model predictive design ................................................................. 3. Material and methods ....................................................................................... 3.1. Fermentation.............................................................................................. 3.2. Analytical methods.................................................................................... 3.3. Numerical and programming tools............................................................ 4. Results and discussion...................................................................................... 4.1 Model discrimination of steady-state fermentations................................... 4.2 Batch and fed-batch fermentation modelling.............................................. 4.3 Model discriminating design with Zymomonas mobilis ............................. 5. Conclusions...................................................................................................... References............................................................................................................ Model based sequential experimental design for bioprocess optimisation - An overview................................................................................................................... Ralph Berkholz and Reinhard Guthke...................................................................... Summary............................................................................................................... 107 108 111 111 111 113 113 114 114 115 116 116 117 117 117 117 120 122 126 127 129 129 129 PART III Integrated Processes.................................................................................. 169 Crossflow ultrafiltration of Bacillus licheniformis fermentation medium to separate protease enzymes...................................................................................................... Serpil Takaç, Sema Elmas, Pinar Çalik, Tunçer H. Özdamar.................................. Abstract................................................................................................................. 1. Introduction...................................................................................................... 2. Materials and methods...................................................................................... 2.1. Experimental runs...................................................................................... 2.2. Analyses..................................................................................................... 2.3. Cake resistance model............................................................................... 3. Results and Discussion ..................................................................................... 3.1. Effect of initial enzyme concentration....................................................... 3.2. Effects of recirculation velocity and transmembrane pressure.................. 3.3. The recovered activity of SAP enzyme after separation............................ 4. Conclusions...................................................................................................... Acknowledgements.............................................................................................. References............................................................................................................ Nomenclature ....................................................................................................... PART IV Monitoring and Control............................................................................ Evaluating a during fermentation using many methods simultaneously.............. K. Pouliot, J. Thibault, A. Garnier, G. Acuna Leiva ................................................ Abstract................................................................................................................. 1. Introduction...................................................................................................... 2. Materials and methods...................................................................................... 2.1. Organism and medium............................................................................... 2.2. Experimental system.................................................................................. 171 171 171 171 173 173 173 174 174 174 176 177 177 178 178 179 181 183 183 183 183 185 185 185 2.3. Review of the methods for measuring a during the course of fermentation 2.3.1. Dynamic method............................................................................. 2.3.2. Steady-state methods....................................................................... 2.4. Data reconciliation method........................................................................ 2.4.1. Weighting factors............................................................................ 3. Results and discussion...................................................................................... 4. Conclusion........................................................................................................ Acknowledgements.............................................................................................. References............................................................................................................ Nomenclature ....................................................................................................... Greek letters...................................................................................................... Subscripts.......................................................................................................... Symbols............................................................................................................ Respiration quotient: estimation during batch cultivation in bicarbonate buffered media........................................................................................................................ Ronald Neeleman ..................................................................................................... Abstract................................................................................................................. 186 187 188 189 192 193 199 199 200 200 201 201 201 203 203 203 1. Immobilised cell systems in biotechnology...................................................... 2. Applications of immobilised yeast systems in brewing.................................... 2.1. Cell carriers and immobilization methods................................................. 2.1.1. Adsorption to a pre-formed carrier................................................. 2.1.2. Cell entrapment............................................................................... 2.1.3. Self-aggregation.............................................................................. 2.1.4. Containment of cells behind a barrier............................................ 2.2. Bioreactor design....................................................................................... 2.2.1. Packed bed reactor.......................................................................... 2.2.2. Fluidised bed reactor....................................................................... 2.2.3. Silicon carbide cartridge loop Reactor........................................... 2.2.4. Internal loop gas-lift reactor......................................................... 3. Alginate-gas-lift bioreactor system................................................................... 3.1. Alginate microbeads loaded with yeast cells............................................. 3.2. Internal loop gas-lift bioreactor................................................................. 3.3. Beer fermentation in alginate-gas-lift bioreactor system........................... 4. Conclusion........................................................................................................ References ............................................................................................................ New matrices and bioencapsulation processes......................................................... Ulrich Jahnz, Peter Wittlich, Ulf Prüsse and Klaus-Dieter Vorlop........................... Summary............................................................................................................... 1. Introduction...................................................................................................... 1.1. Techniques for the immobilisation process............................................... 1.2. Short overview of suitable materials for encapsulation............................. 1.3. Shapes of particles with immobilised biocatalysts .................................... 2. Techniques for bead production....................................................................... 2.1. Blow-off-devices..................................................................................... 2.2. Vibration.................................................................................................... 2.3. Atomizers................................................................................................ 2.4. JetCutting................................................................................................ 3. Materials for encapsulation............................................................................... 3.1. Natural polysaccharides for ionotropic gelation........................................ 3.2. Synthetic hydrogels by chemical reaction................................................. 3.3. Hydrogels from polyvinyl alcohol............................................................. 4. LentiKats®......................................................................................................... 4.1. Description of properties........................................................................... 4.2. Production devices for lab- and technical scale......................................... 4.3. Examples for applications of LentiKats®................................................... 5. Conclusions...................................................................................................... References............................................................................................................ PART VII Downstream Processing........................................................................... Industrial downstream processing............................................................................ Mads Laustsen.......................................................................................................... 1. Introduction...................................................................................................... 10 277 278 278 279 280 280 280 281 281 282 282 283 283 283 285 285 289 289 293 293 293 293 293 294 294 295 297 297 297 298 301 301 301 302 302 302 303 305 306 306 309 311 311 311 1. Immobilised cell systems in biotechnology...................................................... 2. Applications of immobilised yeast systems in brewing.................................... 2.1. Cell carriers and immobilization methods................................................. 2.1.1. Adsorption to a pre-formed carrier................................................. 2.1.2. Cell entrapment............................................................................... 2.1.3. Self-aggregation.............................................................................. 2.1.4. Containment of cells behind a barrier............................................ 2.2. Bioreactor design....................................................................................... 2.2.1. Packed bed reactor.......................................................................... 2.2.2. Fluidised bed reactor....................................................................... 2.2.3. Silicon carbide cartridge loop Reactor........................................... 2.2.4. Internal loop gas-lift reactor......................................................... 3. Alginate-gas-lift bioreactor system................................................................... 3.1. Alginate microbeads loaded with yeast cells............................................. 3.2. Internal loop gas-lift bioreactor................................................................. 3.3. Beer fermentation in alginate-gas-lift bioreactor system........................... 4. Conclusion........................................................................................................ References ............................................................................................................ New matrices and bioencapsulation processes......................................................... Ulrich Jahnz, Peter Wittlich, Ulf Prüsse and Klaus-Dieter Vorlop........................... Summary............................................................................................................... 1. Introduction...................................................................................................... 1.1. Techniques for the immobilisation process............................................... 1.2. Short overview of suitable materials for encapsulation............................. 1.3. Shapes of particles with immobilised biocatalysts .................................... 2. Techniques for bead production....................................................................... 2.1. Blow-off-devices..................................................................................... 2.2. Vibration.................................................................................................... 2.3. Atomizers................................................................................................ 2.4. JetCutting................................................................................................ 3. Materials for encapsulation............................................................................... 3.1. Natural polysaccharides for ionotropic gelation........................................ 3.2. Synthetic hydrogels by chemical reaction................................................. 3.3. Hydrogels from polyvinyl alcohol............................................................. 4. LentiKats®......................................................................................................... 4.1. Description of properties........................................................................... 4.2. Production devices for lab- and technical scale......................................... 4.3. Examples for applications of LentiKats®................................................... 5. Conclusions...................................................................................................... References............................................................................................................ PART VII Downstream Processing........................................................................... Industrial downstream processing............................................................................ Mads Laustsen.......................................................................................................... 1. Introduction...................................................................................................... 10 277 278 278 279 280 280 280 281 281 282 282 283 283 283 285 285 289 289 293 293 293 293 293 294 294 295 297 297 297 298 301 301 301 302 302 302 303 305 306 306 309 311 311 311 4.7. Stability during storage.............................................................................. 5. Conclusions...................................................................................................... Acknowledgements.............................................................................................. References............................................................................................................ Biotechnological research and the dairy industry:.................................................... Heike Neubauer and Beat Mollet............................................................................. Abstract................................................................................................................. 1. Introduction...................................................................................................... 1.1. The history of lactic acid bacteria.............................................................. 2. Classification of lactic acid bacteria................................................................. 2.1. The group of lactic acid bacteria............................................................... 2.2. Classical bacterial taxonomy combined with molecular biology .............. 2.3. Isolation of new strains of lactic acid bacteria........................................... 3. Lactic acid bacteria as starter cultures.............................................................. 3.1. The role of lactic acid bacteria in the fermentation of milk....................... 3.2. The new age of strain and product development....................................... 4. Improved starter strains – case studies............................................................. 4.1. Selection of naturally improved strains..................................................... 4.1.1. Mild, shelf-stable yoghurt............................................................... 4.1.2. Probiotics, bacteria with health beneficial properties.................... 4.2. The genetic engineering approach............................................................. 4.2.1. Texture producing strains............................................................... 4.2.2. Novel flavour producing strains.................................................... 5. Outlook and Conclusions.................................................................................. Acknowledgements.............................................................................................. References............................................................................................................ Immobilised cell technology in winery and fruit wine production........................... Remy Cachon and Charles Divies........................................................................... Summary.............................................................................................................. 1. Introduction...................................................................................................... 2. Immobilised cell concept................................................................................. 3. Possible applications in winery and fruit wine production.............................. 3.1. Alcoholic fermentation............................................................................. 3.1.1. Alcoholic fermentation without pressure............................... 395 395 396 396 399 399 399 399 399 400 400 401 401 402 402 404 405 405 405 406 408 408 408 409 410 410 413 413 413 413 414 415 415 415 3.1.2. Alcoholic fermentation with pressure : elaboration of sparkling wines......................................................................................................... 3.2. Malolactic fermentation of wine................................................................ 4. Conclusion........................................................................................................ References...................................................................