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Mastering Industrial Fermentation Processes

Gain insights on fermentation processes, microbial growth kinetics, isolation of industrially important microorganisms, improvement strategies, media formulation, sterilization techniques, and fermenter design. Enhance your knowledge with this detailed course.

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Mastering Industrial Fermentation Processes

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  1. FST 508FERMENTED FOODS(3 units) By Dr. OlusegunObadina

  2. Know Your Lecturers Prof. Olusola Oyewole Dr. Olusegun Obadina

  3. Part 1 Introduction to fermentation processes • Type of products resulting from fermentation processes • biomass • enzymes • metabolites (primary + secondary) • recombinant products • transformation processes

  4. Part 2 Microbial growth kinetics Batch culture x= biomass concentration (g/l) t = time (h) µ = specific growth rate (h-1) µ = µmax during exponential phase when nutrients are in excess Exponential phase :

  5. Part 2 Microbial growth kinetics • Transition phase before stationary phase: • Growth rate decreases - by exhaustion of a nutrient - by accumulation of a toxin • Y dependent of strain, growth rate, pH, T, kind of limited substrate, other media compounds • At which • x: concentration biomass produced (g/l) • Y: yield (g biomass/ g substrate) • SR: initial substrate concentration (g/l) • s: residual substrate concentration

  6. Part 3 Isolation, preservation and improvement of industrially important m.o. • Isolation of micro organisms * ISOLATION from: - COLLECTIONS: ATCC, LMG,… - NATURE: soil, water,… * ENRICHMENT LIQUID CULTURES : - e.g. • drying raw material • heating raw material CONTINUOUS CULTURE SHAKE FLASKS Selection on µmax or KS • KS van A > KS van B • µmax A > µmax B • µmax A < µmax B Selection on µmax • Several times subculturing • µmax A > µmax B

  7. Part 3 Isolation, preservation and improvement of industrially important m.o. • Improvement of output of the micro organisms • Step 1: optimization of the culture medium and growth conditions (T, pH, O2,…) • Step 2: - productivity of a micro organism is determined by the genome so improvement by changing genome - 3 possible routes • Natural mutants • Induced mutants • Recombinant micro organisms

  8. Part 4 Media • Fermentation media • Important parameters for industrial fermentations: • Cost and availability 60-80% of the cost • Ease of use holding on temperature • Ease of sterilization  denaturation, browning • Ease of formulation, mixing • Output/ Productivity • Impurities  downstream processing • Public health

  9. Part 5 Sterilization Sterilization by : heat moist – 121°C 15min dry – 160°C 2h tyndallization – 100°C 3x filtration depth absolute radiation UV, g, m-wave, X disinfectant peroxides, alcohols, aldehydes, quats

  10. Part 6 Fermenter Design • Fermenter Design – Basic Functions • Capability to operate aseptically (days-week) • Adequate aeration and agitation  metabolic requirements mo • Power consumption as low as possible • A system of T, pH, O2 ,anti-foam,….. control • Sampling facilities • Extras : automatisation labour cost easy cleaning smooth surfaces good geometry H/D dimensions easy maintenance

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