Microbial floes and flocculation in fermentation process engineering

Atkinson, B.; Daoud, I. S.

doi:10.1007/3-540-07747-2_6

Cited by 36 publications

(33 citation statements)

References 64 publications

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“…The complex morphology of these microorganisms is of great interest, because in many cases productivity correlates with morphology (Atkinson and Daoud, 1976;Braun and VechtLifshitz, 1991;Hermersdörfer et al, 1987;Metz and Kossen, 1977;Whitaker and Long, 1973). For example, the production of citrate, itaconate, and polygalacturonase has been shown to be dependent upon the pellet size of Aspergillus niger.…”

Section: Introductionmentioning

confidence: 97%

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Morphological characterization of filamentous microorganisms in submerged cultures by on-line digital image analysis and pattern recognition

Treskatis

Orgeldinger

Wolf

et al. 1997

Biotechnol. Bioeng.

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Section: Introductionmentioning

confidence: 97%

“…Early investigations were based on time-consuming manual measurements from magnified photographs (Atkinson and Daoud, 1976) and the size of pellets was determined by sieving (VechtLifshitz et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Morphological characterization of filamentous microorganisms in submerged cultures by on-line digital image analysis and pattern recognition

Treskatis

Orgeldinger

Wolf

et al. 1997

Biotechnol. Bioeng.

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“…In industrial applications pellet morphology is usually preferred in fermentations and in downstream processing due to the non viscous rheology of the broth (Atkingson and Daoud, 1976;Zhaou et al, 2000). In such fermentations, the mass transfer of oxygen and nutrients is considerably better and the subsequent separation of the pellets from the medium is simpler (Reichl et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Various Factors Affecting the Pellet Morphology, Broth Reology and Pectinase Enzyme Production in Submerged Fermentation of Aspergillus Sojae

Ünlütürk

Oncu

Tarı

et al. 2006

13th World Congress of Food Science &Amp; Technology

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Deep tank fermentations are widely used in the production of enzymes, antibiotics and organic acids, which have many applications in the food, medicine, pharmaceutical, chemical and textile industry (Mitard and Riba, 1987). The diverse range of commercially exploited fungal products, which have large contribution to the global economy is expanding enormously. However, their filamentous growth characteristic creates a number of process engineering problems attributed to the morphological change accounted during the fermentation process in large scales. This effects the maximum product and productivity of an enzyme. In this study, pectinase enyzme production was taken as a model for submerged fermentation. For this purpose, Aspergillus sojae strain which is not well known in the literature, was taken as a model organism and subjected to fermentation at 30 o C for 96 hours to produce pectinase enzyme of commercial value. Composition of media, inoculation ratio and type, temperature and aeration rate was kept constant during fermentation. Experiments were conducted according to different dissolved oxygen concentrations, agitation speeds and pH in order to investigate the effects of these parameters on rheology, morphology and activity. As a result of these experiments, it was observed that small pellets gave higher activities under the conditions of low agitation speed, high dissolved oxygen concentrations and uncontrolled pH.

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“…The mechanisms of microbial retention within the supports are probably as diverse as those leading to flocs under free suspension conditions. 6 The supports allow normal flocculation mechanisms to take place in a low shear environment and for small flocs to be entrapped within the lattice structure. The stability of the particles is thought to be aided by adhesion between the organisms and the surfaces within the particle and also the folding of filamentous organisms and flocs around the elements that make up the lattice.…”

mentioning

confidence: 99%

Biological particles of given size, shape, and density for use in biological reactors

Atkinson

Black

Lewis

et al. 1979

Biotech & Bioengineering

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115

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Novel biomass support particles containing growing cells have been developed for use in large‐scale fermentation processes. The characteristic size of the entrapped biomass is identical to that of the physical structure of the support particle, and particles can be produced of any size, shape, and density with a wide variety of microorganisms. Use of the particles in fermentors leads to high biomass concentration independent of throughput, predetermined biomass concentrations, the use of novel types of fermentor with advantageous performance characteristics, possibilities for the optimization of advantageous diffusion effects, and new procedures for biomass recovery.

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Microbial floes and flocculation in fermentation process engineering

Cited by 36 publications

References 64 publications

Morphological characterization of filamentous microorganisms in submerged cultures by on-line digital image analysis and pattern recognition

Morphological characterization of filamentous microorganisms in submerged cultures by on-line digital image analysis and pattern recognition

Various Factors Affecting the Pellet Morphology, Broth Reology and Pectinase Enzyme Production in Submerged Fermentation of Aspergillus Sojae

Biological particles of given size, shape, and density for use in biological reactors

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