Suspended rice particles for cultivation of Monascus purpureus in a tower-type bioreactor

Wu, Wen‐Teng; Wang, P.-M.; Chang, Y.-Y.; Huang, Tzu-Chieh; Chien, Yu‐Hung

doi:10.1007/s002530051654

Cited by 14 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When the fermentation has a solid substrate, the method used must be extraction by water or solvent, with posterior absorbance reading. According to Mapari et al [122], the pigment characteristics of fungal extracts are comparable to water-soluble natural pigments derived from sources currently in use. The amount of solvent used is usually 5mL for each gram of fermented material, and the extraction time varies from 1 to 12 h. Since the samples must, in many cases, be diluted in order to enable reading on a spectrophotometer, absorbance values should not be directly compared, but rather extrapolated to specific absorbance, taking into consideration the dilution factor of the sample [103].…”

Section: Pigment Analysis Methods and Amounts Producedmentioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

View full text Add to dashboard Cite

The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

show abstract

Section: Pigment Analysis Methods and Amounts Producedmentioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

View full text Add to dashboard Cite

show abstract

“…Cellulose nanofibers will be produced in the form of gels, which limits the amount of oxygen transfer inside the bioreactor. Production levels of M. purpureus in the net draft tube far exceeded that in a bubble column as reported by Wu et al (2000). The superiority of the modified airlift with the draft tube was attributed to the ability of the draft tube to promote high oxygen transfer, which lead to improvement in the production of bacterial cellulose.…”

Section: Modifications To Airlift Reactorsmentioning

confidence: 77%

“…Cheng et al (2002) used a draft tube with perforations in an airlift reactor to cultivate Acetobacter xylinum with an increased production level of bacterial cellulose nanofibers as compared to the bubble column. Wu et al (2000) produced Monascus purpureus, a fungus that has an application in the production of certain fermented foods in China and Japan. Furthermore, the shear sensitive nature of the cells makes it a challenging task to produce this bacterium in the conventional stirred tank or in the bubble column.…”

Section: Modifications To Airlift Reactorsmentioning

confidence: 99%

Characteristics of Local Flow Dynamics and Macro-Mixing in Airlift Column Reactors for Reliable Design and Scale-Up

Gumery¹,

Ein‐Mozaffari²,

Dahman³

2009

International Journal of Chemical Reactor Engineering

View full text Add to dashboard Cite

There has been tremendous development within mixing operations in industry. Incomplete knowledge of this process caused serious economic losses to process industries. For optimum yields and the economic potential that goes with better understanding of mixing, research in this field continues to grow. The major forms of mixing in industry are either by mechanical or pneumatic agitation. Airlift bioreactors achieve mixing through pneumatic agitation and have gained attention over two decades for their fluid dynamic characteristics and low power consumption. It has been widely applied in bioprocess industries for production of biochemicals, to wastewater treatment in which the performance of this reactor has been overwhelming with respect to its production levels as compared to the conventional mechanical agitation.In this review, mixing through mechanical and pneumatic agitation is compared. An extensive literature is distilled from various investigators on the hydrodynamics and mixing characteristics of airlift bioreactors. This review has emphasis on factors that affect mixing such as the geometrical parameters of the vessel, gas flow rate, properties of the liquid medium, sparger design and measuring techniques employed. In an attempt to understand process related issues, sophisticated advances in the measuring techniques provides more insight into mixing in this reactor. Thus extensive correlations have been proposed by various investigators to predict the hydrodynamic and mixing parameters. Some design modifications proposed by several scholars have also been reviewed.

show abstract

“…The modified airlift with perforated draft tube proved to be superior as it produced more chitosan with excellent oxygen transfer due to the proximity of chitosan to the cell walls of the fungus which enhanced the production of biomass. Wu et al (2000) produced Monascus purpureus, a fungus that has an application in the production of certain fermented foods in China and Japan.…”

Section: Fig26 Modifications Of the Airlift Bioreactormentioning

confidence: 99%

Mixing characteristics of draft tube airlift bioreactor using the electrical resistance tomography

Yakubu-Gumery¹

2021

Preprint

View full text Add to dashboard Cite

In this work, mixing characteristics in terms of mixing time, hydrodynamics (liquid circulation velocity and gas hold up) and shear rate were performed in the downcomer of a draft tube airlift bioreactor with different geometries (i.e., Ad/Ar between 0.38 – 2.31 and bottom clearances between 0.003-0.00 m). Newtonian (water and 34.5% coalescing sugar solution) and on Newtonian (0.2% and 0.5% xanthan gum solutions) with different viscosities were used as the liquid phase. Compressed air was used as the gas phase which was introduced through cross and circular shaped sparger configurations at superficial velocities Ugr = 0.00165-0.00807 m/s. The combined effects of geometric parameters (Ad/Ar, bottom clearances), sparger configuration, and liquid viscosity on mixing characteristics have been presented. Results showed that the increase in superficial gas velocity (Ugr) corresponds to an increase in energy generated, and thus decreases in mixing time. However, the increase in Ugr corresponds to the increase in liquid circulation velocity, gas holdup and shear rate values. Moreover, bottom clearances and draft tube diameters show effects on flow resistance frictional losses which affect results of mixing parameters investigated. The influence of sparger configurations on mixing time and liquid circulation velocity is significant due to their effect on gas distribution. Mixing time decreased to about 40% in air-water media using the cross shaped sparger. Results obtained with cross shaped sparger showed even and uniform distribution of gas, which provided better mixing as compared to the circular shaped sparger configuration. However, the sparger configuration effect on shear rate is not as significant (about 20% reduction in shear rate values using the cross shaped sparger). The effect of fluid viscosity had a significant influence on both mixing times and circulation velocity, especially in the coalescing media of sugar and xanthan gum solutions. Results from this work will help to develop a clear pattern for operation and mixing that can help improving [sic] several industrial processes, especially the ones related to emerging fields of technology such as the biotechnology industry.

show abstract

Suspended rice particles for cultivation of Monascus purpureus in a tower-type bioreactor

Cited by 14 publications

References 0 publications

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Characteristics of Local Flow Dynamics and Macro-Mixing in Airlift Column Reactors for Reliable Design and Scale-Up

Mixing characteristics of draft tube airlift bioreactor using the electrical resistance tomography

Contact Info

Product

Resources

About