Potential application of perfusion and pertraction for in situ product removal in biocatalytic 2-phenylethanol production

Červeňanský, Ivan; Mihaľ, Mário; Markoš, Jozef

doi:10.1016/j.seppur.2017.03.062

Cited by 13 publications

(3 citation statements)

References 25 publications

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“…Some solvents such as immiscible ionic liquids, namely 1-methyl-1-propylpiperidinium bis(trifluoromethyl sulfonyl)imide and 1-butyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide, 25 polypropylene glycol 1500, 26 rapeseed oil 7 and biodiesel 4 have been investigated. Other in situ extraction techniques such as supercritical CO 2 extraction, 27 solvent immobilization, 28,29 membrane extraction, 30 pertraction and perfusion 31 also have been reported. Although the concentrations of PEA obtained with extraction methods were greatly improved, several drawbacks still exist.…”

Section: Introductionmentioning

confidence: 99%

Temperature control and in situ product recovery strategies to enhance the bioconversion of L‐phenylalanine into 2‐phenylethanol

Shu

Jhou

Nirwana

2020

J of Chemical Tech & Biotech

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BACKGROUND 2‐Phenylethanol (PEA) is an important aromatic compound produced mainly by chemical synthesis. PEA production by biotechnological approach has gained popularity in recent years. However, biological synthesis of PEA is limited by microorganisms and product inhibition. The influence of culture temperature on the bioconversion of L‐phenylalanine (L‐Phe) into PEA is investigated in this study. A novel strategy to enhance PEA using two‐stage fermentation with in situ product recovery also is proposed. RESULTS Batch culture at 25 °C with aeration rate of 1.3 vvm was optimal for high cell density, whereas cultivation at 35 °C with aeration rate 2 vvm was favorable for high product yield. Then, a two‐stage batch fermentation with switch time at 72 h was performed resulting in an increase in PEA concentration by 19.0% as compared to a single‐stage fermentation at 35 °C with a 2.0 vvm aeration rate. A semicontinuous fermentation with in situ product recovery was conducted, yielding a total PEA concentration of 4.5 g L−1. CONCLUSIONS The influence of culture temperature on bioconversion of L‐Phe is significant. Cell growth favors a lower temperature at 25 °C, but product formation favors a higher temperature at 35 °C. A two‐stage fermentation strategy was successful in batch culture, but not in fed‐batch culture due to the product inhibition from the accumulation of PEA. Therefore, employment of two‐stage semicontinuous culture with in situ product removal was successfully demonstrated in this study.

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Section: Introductionmentioning

confidence: 99%

Temperature control and in situ product recovery strategies to enhance the bioconversion of L‐phenylalanine into 2‐phenylethanol

Shu

Jhou

Nirwana

2020

J of Chemical Tech & Biotech

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“…4), that have a hydrophobic porous polymeric support material, in which the pores are filled with a hydrophobic solvent separating two aqueous phases [60]. This concept was evaluated by Červeňanský and colleagues as a step before the adsorption separation of 2‐PE using S. cerevisiae , which is affected by strong product inhibition [61]. To this end, they compared perfusion, consisting of a hollow fiber membrane module without solvent; and perstraction, with SLM created by octane present in the porous.…”

Section: Techniques Used In Isprmentioning

confidence: 99%

“…It was noted that the perstraction experiments allowed long‐term SLM stability, once the octane in the membrane porous was able to keep the membrane free from fouling, which did not occur in the perfusion experiments. Besides, SLM showed selectivity, retaining other components, like l ‐Phe, from the fermentation medium [61].…”

Section: Techniques Used In Isprmentioning

confidence: 99%

In situ product recovery techniques aiming to obtain biotechnological products: A glance to current knowledge

Santos

Albuquerque

Ribeiro

et al. 2020

Biotech and App Biochem

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Biotechnology and bioengineering techniques have been widely used in the production of biofuels, chemicals, pharmaceuticals, and food additives, being considered a “green” form of production because they use renewable and nonpolluting energy sources. On the other hand, in the traditional processes of production, the target product obtained by biotechnological routes must undergo several stages of purification, which makes these processes more expensive. In the past few years, some works have focused on processes that integrate fermentation to the recovery and purification steps necessary to obtain the final product required. This type of process is called in situ product recovery or extractive fermentation. However, there are some differences in the concepts of the techniques used in these bioprocesses. In this way, this review sought to compile relevant content on considerations and procedures that are being used in this field, such as evaporation, liquid–liquid extraction, permeation, and adsorption techniques. Also, the objective of this review was to approach the different configurations in the recent literature of the processes employed and the main bioproducts obtained, which can be used in the food, pharmaceutical, chemical, and/or fuel additives industry. We intended to elucidate concepts of these techniques, considered very recent, but which emerge as a promising alternative for the integration of bioprocesses.

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Prospective Research and Current Technologies for Bioflavor Production

Pessôa

Paulino

Pastore

2019

Bioprocessing for Biomolecules Production

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Potential application of perfusion and pertraction for in situ product removal in biocatalytic 2-phenylethanol production

Cited by 13 publications

References 25 publications

Temperature control and in situ product recovery strategies to enhance the bioconversion of L‐phenylalanine into 2‐phenylethanol

Temperature control and in situ product recovery strategies to enhance the bioconversion of L‐phenylalanine into 2‐phenylethanol

In situ product recovery techniques aiming to obtain biotechnological products: A glance to current knowledge

Prospective Research and Current Technologies for Bioflavor Production

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