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Fermentation technology Down Stream Processing
Processing Basics of Fermentation
By
Chanakya Pachi
Basics of Fermentation
and Its Technology
Fermentation • Fermentation is the term used by microbiologists to describe any process for the production of a product by means of the mass culture of a microorganism.• The extraction and purification of a biotechnological product from fermentation.
Fermentation BasicsThe product can either be:
The cell
itself
•Refe
rred to
as Biom
ass
productio
n.
A microorga
nisms’ own metabolite• Referred to
as a product
from a natural strain.
A microorganisms foreign product• Referred to as a product from recombinant DNA technology or genetically engineered strain, i.e. recombinant strain.
Batch Fermentation• A batch fermentation can be considered to
be a closed system.
• At time t=0 the sterilized nutrient solution in the fermenter is inoculated with microorganisms and incubation is allowed to proceed.
• In the course of the entire fermentation, nothing is added, except oxygen (in case of aerobic microorganisms), and acid or base to control the pH
Batch Fermentation• The composition of the culture medium,
the biomass concentration, and the metabolite concentration generally change constantly as a result of the metabolism of the cells.
• After the inoculation of a sterile nutrient solution with microorganisms and cultivation under physiological conditions, four typical phases of growth are observed
Growth PhasesLag phase• Physicochemical equilibration between
microorganism and the environment.
Log phase• Growth of the cell mass can now be
described quantitatively as a doubling of cell number per unit time for bacteria.
Stationary phase• As soon as the substrate is metabolized or
toxic substances have been formed, growth slows down or is completely stopped.
Death phase• In this phase the energy reserves of the
cells are exhausted.
Bio Reactors…
Down Stream
Processing
General Steps in Downstream Purification
Downstream processing• The various stages of processing that
occur after the completion of the fermentation or bioconversion stage, including separation, purification, and packaging of the product.
Stages of Downstream Processing
Removal of Insolubles
Product Isolation
Product Purification
Product Polishing
To markets
Stages in DownstreamProcessing• A few product recovery methods may be
considered to combine two or more stages.• For example, expanded bed adsorption
accomplishes removal of insolubles and product isolation in a single step. Affinity chromatography often isolates and purifies in a single step.
Crystallization
Finishing/packagin
g
Chromatography
High resolution technique
s
Precipitation
Concentration
Centrifugation
Clarification
Homogenizers
Hydrolytic enzymes
Cell disruption
Flocculation
Centrifugation
Filtration
Cell Separatio
nUnit operations in downstream processing
Separation of cells and medium• Recovery of cells and/or medium (clarification)• For intracellular enzyme, the cell fraction is
required• For extracellular enzymes, the culture
medium is required•On an industrial scale, cell/medium separation is almost always performed by centrifugation• Industrial scale centrifuges may be batch,
continuous, or continuous with desludging
Solid liquid separation• Following steps are involved:• Floatation- gas is introduced into the
liquid it forms bubble. Cells and other solid particles are absorbed and removed.• Flocculation -cells and debris from large
aggregates and settles down. Addition of flocculating agents are often done.• Filtration- most commonly used to
separate biomass in culture medium.
Types of filtration usedDepth filters: they composed of filamentous
matrix. Particles are trapped in the matrix and fluid passes out.
Absolute filters: the are of specific pore size than the particles to be removed. Mostly used to remove bacteria.
Rotatory drum vacuum filters: consists of rotating drum immersed in tank of broth. As the drum rotates it picks up the mass which forms a cake.
Membrane filters:
Centrifugation• Tubular bowl centrifuge: small, commonly used in pilot plants, can be run at high speed and can be run in both batch or continuous fermentation.•Disc centrifuge: consists of several discs that separate bowl into settling zones. Slurry is fed through the centre.•Multichamber centrifuge: modification of tubular bowl type. consists of several chambers which allows zigzag movement of feed.
Release of intracellular productsPhysical methods of cell disruption:• Ultrasonication• Osmotic shock: used to separate
hydrolytic enzymes and binding proteins.• Heat shock: • High pressure homogenization:• Grinding with glass:
Chemical methods• Alkali treatment:• Organic solvents: toulene is very oftenly
used. It dissolves the membrane phospholipids.• Detergents: triton x-100 or tweed is used
Enzymatic method• Lysozymes: most frequently used for
gram +ve bacteria, for –ve in combination with EDTA it is used.
Combination metods• Concentration: the filtrate free from
suspended particles contains 80% water. The water is removed to achieve concentration. Commonly used techniques are:• Evaporation• Liquid-liquid extraction• Membrane filtration• Precipitation• adsorption
Evaporation• The evaporators in general , have a
heating device for supply of steam and unit for the seperation of concentrated product and vapour, a condenser, accessories and control equipment.
Dewatering • Precipitation
• Salting out – addition of a high concentration of a soluble salt (typically ammonium sulphate) causes proteins to aggregate and precipitate.
• Addition of organic solvents• Ultrafiltration
• The solution is forced under pressure through a membrane with micropores, which allows water, salts and small molecules to pass but retains large molecules (e.g., proteins)
• Spray drying• Requires use of heat to evaporate water –
unsuitable for most proteins
Protein purification• Adsorption chromatography• Ion exchange chromatography – binding and
separation of proteins based on charge-charge interactions• Proteins bind at low ionic strength, and are
eluted at high ionic strength
++
+
+
++
+ ++
+
-
- -
-
++
+
+
+
++
+
+
+-
- -+
Positively charged(anionic) ion
exchange matrix
Net negatively charged (cationic)
protein at selected pHProtein binds to matrix
Typical ion exchange protein separation
Loading starts
Loading ends,Low salt wash begins
Protein absorbance
Peak of unbound protein
Salt gradient
0
1M
Salt gradient begins
Salt gradient ends
Eluted peaks of weakly bound (I), moderately bound (II)
and tightly bound (III) proteins
IIIII
I
Affinity chromatography• Binding of a protein to a matrix via a
protein-specific ligand• Substrate or product analogue• Antibody• Inhibitor analogue• Cofactor/coenzyme
• Specific protein is eluted by adding reagent which competes with binding
Affinity chromatography
Matrix Spacer arm
Affinity ligand
+
Active-site-bound enzyme
1. Substrate analogue affinity chromatography
Matrix Spacer arm
Antibody ligand+
Antibody-bound enzyme
2. Immunoaffinity chromatography
Protein epitope
Enzyme
Gel permeation chromatography (GPC)• Also known as ‘size exclusion
chromatography’ and ‘gel filtration chromatography’• Separates molecules on the basis of
molecular size• Separation is based on the use of a porous
matrix. Small molecules penetrate into the matrix more, and their path length of elution is longer.• Large molecules appear first, smaller
molecules later
Precipitation• Formation of a solid in a solution during a
chemical reaction.• Solid formed is called the precipitate and
the liquid remaining above the solid is called the supernate.
Product Purification
• To separate contaminants that resemble the product very closely in physical and chemical properties.
• Expensive and require sensitive and sophisticated equipment.
Crystallization• Process of formation of solid crystals
precipitating from a solution, melt or more rarely deposited directly from a gas.
• Chemical solid-liquid separation technique, in which mass transfer of a solute from the liquid solution to a pure solid crystalline phase occurs.
Product Polishing
• Final processing steps which end with packaging of the product in a form that is stable, easily transportable and convenient.
• Crystallization, desiccation, lyophilization and spray drying are typical unit operations
lyophilization
• Freezing the material
• Reducing the surrounding pressure and adding enough heat to allow the frozen water in the material to sublime directly from the solid phase to gas.
Downstream processing should be modified based on target product
1. Enzyme preparations for animal feed supplementation (e.g., phytase) are not purified
2. Enzymes for industrial use may be partially purified (e.g., amylase for starch industry)
3. Enzymes for analytical use (e.g., glucose oxidase) and pharmaceutical proteins (e.g., TPA) are very highly purified
Fermentation
Culture supernatant
Centrifugation to remove cells
Liquid preparation to animal feed
market
Animal feed enzyme
Fermentation
Culture supernatant
Centrifugation to remove cells
Proteinprecipitation
Protein fraction1 or 2 purification
stepsSemi-purified
proteinLyophilisationBottling
To chemicals market
Analytical enzyme
Fermentation
Cell pellet
Intracellular fractionTherapeuticProtein
Centrifugation to remove
medium
Cell lysis Centrifugation
Proteinprecipitation
Protein fraction3-4 purification
stepsHomogeneo
usproteinSterile
bottling
To pharmaceuticals market
References
Wikipedia
Microbial Biotechnology• Glazer
Lecture Notes• Dr.B.S.Vijayaku
mar• Head• Dept. of
Biosciences