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Bioreactor Scale-Up Strategies
Published in S Rangabhashiyam, V Ponnusami, Pardeep Singh, Biotechnological Approaches in Waste Management, 2023
Aayush Kumar Choudhary, A. Ayush Kumar, Ojshwi Prakash, Godwin Glivin, N. Kalaiselvan, H. Hareesh Krishnan, M Premalatha, V. Mariappan, Joseph Sekhar
These scale-up studies are regarded to be essential for the development of the fermentation process in an effort to establish adequate criteria to change the scale without impacting the kinetic behaviour of the microorganisms. The kinetics are influenced by local environmental conditions such as temperature, pH value, dissolved oxygen, and nutrient concentration which affect the performance of the process (He et al., 2019). The small-scale trials tend to over-predict the process performance till the variations and the inconsistencies in the design are not eliminated. The adoption of effective strategies and techniques for a proper scale-up operation thus becomes necessary to implement. The environmental conditions that can influence the process need to be restrained and controlled. Physical, chemical, biological, and various process factors are taken into consideration for the same (Teworte et al., 2022).
Waste to Bioenergy: A Sustainable Approach
Published in Jos T. Puthur, Om Parkash Dhankher, Bioenergy Crops, 2022
Monika Yadav, Gurudatta Singh, Jayant Karwadiya, Akshaya Prakash Chengatt, Delse Parekkattil Sebastian, R.N. Jadeja
Alcoholic fermentation is a biotechnological process accomplished by yeast, some kinds of bacteria, or a few other microorganisms to convert sugars into ethyl alcohol and carbon dioxide. In this fermentation process, yeast is mostly used as a bio-culture and aqueous solution of monosaccharide (raw materials) as the culture media for the production of beverages. In the alcoholic fermentation process, yeast generally carries out the aerobic fermentation process, but it may also ferment the raw materials under anaerobic conditions. In the absence of oxygen, alcoholic fermentation occurs in the cytosol of yeast (Sablayrolles 2009, Stanbury et al. 2013). Alcoholic fermentation begins with the breakdown of sugars by yeasts to form pyruvate molecules, which is also known as glycolysis. Glycolysis of a glucose molecule produces two molecules of pyruvic acid. The two molecules of pyruvic acid are then reduced to two molecules of ethanol and 2CO2 (Huang et al. 2015). Bioethanol is used as a bioenergy sources for transportation and other uses.
Natural Biopolymeric Nanoformulations for Brain Drug Delivery
Published in Raj K. Keservani, Anil K. Sharma, Rajesh K. Kesharwani, Nanocarriers for Brain Targeting, 2019
Josef Jampílek, Katarina Král’ová
Poly(lactic) acid (PLA) is a biodegradable (by hydrolysis and/or enzymatic activity) and bioactive aliphatic polyester rising by polymerization of lactic acid or the cyclic di-ester lactide. Lactic acid is manufactured by a fermentation process using lactic acid bacteria that convert simple carbohydrates such as glucose, sucrose, and galactose to lactic acid. Potatoes, starch, corn starch, cassava roots, and sugarcane are used as sources of carbohydrates. As PLA is biodegradable, it is suitable for applications such as medical implants or drug delivery matrices. PLA has been widely used for various biomedical applications because of its biodegradability, biocompatibility and nontoxic properties. In addition, it has low immunogenicity. Various PLA-based formulations are popular for preparation of controlled drug delivery systems, in spite of the fact that pure PLA-based nanoparticles possess low drug loading capacity and low encapsulation efficiency (Alsaheb et al., 2015; Auras et al., 2010; Gai et al., 2017; Lee et al., 2016; Tyler et al., 2016).
Waste paper valorization for bioethanol production: Pretreatment and acid hydrolysis optimization
Published in Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2020
Wahiba Tadmourt, Karim Khiari, Ahmed Boulal, Lyes Tarabet
Fermentation is based on the action of microorganisms, mainly yeasts (di Donato et al. 2019). During this reaction, fermentable sugars are converted anaerobically to ethanol and carbon dioxide (Boiron 2012). A wide variety of microorganisms are capable to produce ethanol; however, few are really competitive in terms of ethanol yield compared to the substrate consumed, fermenting capacity, high ethanol tolerance, and adaptation to fermentation conditions (Chniti 2015). Indeed, the best microorganisms suited for ethanol production are yeasts of the genus Saccharomyces (Brandberg, Gustafsson, and Franzén 2007; Olofsson, Bertilsson, and Lidén 2008). This organism produces ethanol with a high yield (higher than 0.45 g/g) under optimal conditions (Verduyn et al. 1990). It also has a very high tolerance to ethanol; more than 100 g/L has been reported for certain strains and media (Casey and Ingledew 1986). In addition, the organism has been shown to be robust to other inhibitors, and therefore suitable for the lignocellulosic materials fermentation (Hahn-Hägerdal et al. 1994; Olsson and Hahn-Hägerdal 1993).
Tetramethylpyrazine production from edible materials by the probiotic Bacillus coagulans
Published in Preparative Biochemistry & Biotechnology, 2020
Haoxuan Zhong, Jie Shen, Zhe Meng, Jing-yi Zhao, Zijun Xiao
2,3,5,6-Tetramethylpyrazine (TMP), which has the aromas of nuts and toast, naturally exists in a variety of foodstuffs.[1,2] TMP is considered a safe substance and is usually used as a food additive in the food industry.[3] Moreover, popular for its effect of facilitating blood circulation, TMP is used in medicine for cardiovascular and cerebrovascular diseases.[4] Because microbial fermentation leads to less pollution in the environment and often requires cheaper raw materials, it has become an increasingly popular choice for synthesis. Therefore, green technology employing bacterial fermentation to produce TMP from edible materials is urgent.
High yield of second-generation ethanol in an ionic Liquid-Cellulase integrated system for single-step processing of empty fruit bunch
Published in Biofuels, 2021
Amal A.M. Elgharbawy, MD. Zahangir Alam, Muhammad Moniruzzaman, Nassereldeen Ahmad Kabbashi, Parveen Jamal
At 170 rpm, the initial amount of sugar (70–73 g L−1) could be extended by up to 60 g L−1. The expected effect of increasing the yeast concentration is that more sugar will be consumed by yeast cells. However, a higher inoculum volume did not maximize the ethanol production. Sugar consumed during fermentation is converted into carbon dioxide and ethanol. However, the theoretical conversion factor 0.511 (glucose to ethanol), based on the stoichiometric biochemistry of yeast, indicates that only 51% of the available sugar (glucose) is turned into ethanol [35].