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Chapter 1: Introduction to Bioreactors

Chapter 1: Introduction to Bioreactors. Types of Fermentation. 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). Biomass Production.

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Chapter 1: Introduction to Bioreactors

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  1. Chapter 1: Introduction to Bioreactors

  2. Types of Fermentation • 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)

  3. Biomass Production • Started with the production of Baker’s yeast for baking industries. • Microbial biomass for protein source. • Bacteria, yeast and fungi (egspirulina) • Single cell protein (SCP) Single cell protein

  4. Products produced by cells • Beer, wine, food additives, cheese • Ethanol, acetone, butanol, enzymes • Antibiotics, monoclonal antibodies, vaccines • SCP • Waste treatment

  5. Biotransformation • Production of steroids • Conversion of antibiotics

  6. Culture types • 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 Culture types Special Characteristics

  7. Upstream & Downstream UPSTREAM Inoculum Medium preparation Bioreactor DOWNSTREAM Separation Biomass Product purification

  8. Chemostat • 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.

  9. Turbidostat • 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.

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