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Practical Fermentation Technology / Edition 1

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Overview

This book is intended to aid the beginner, or less experienced fermentation scientist, by bringing together and setting down practical experiences in fermentation technology, with contributions from academic and industrial scientists and engineers with many years experience of carrying out fermentation processes of different types, from bench-top right up to the largest industrial production scales. It focuses on the practical skills and associated problems, cross-referencing to appropriate reading material dealing with the underpinning science or engineering where relevant.

begins with a brief background on the development of fermentation, through the criteria for selection of lab based fermenters, with a chapter on the more specialised needs and challenges of equipping a lab for membrane protein expression, before moving on to practical aspects of cultivation modes, medium preparation and sterilisation, and culture preservation and inoculum work up techniques.

The modelling of fermentation processes is then discussed, followed by an examination of the practical aspects of scaling up or scaling down fermentations. The typical sensors used to monitor fermentations are then described and associated challenges presented. More specialised, and less frequently considered areas relating to fermentation are described, including the selection and use of Supervisory Control and Data Acquisition systems (SCADA).

The penultimate chapter focuses on a brief discussion of the variability inherent in fermentation processes, their consequences and how this can be described and quantified.

The final chapter deals with a description of the various continuous culture systems (e.g. chemostats), and of how powerful these technologies are in helping us understand better the physiology of microbes, or cultured cells (animal or plant) via definition and control of their environment in the fermenter.

This volume is not intended to be a handbook, but by presenting some of the more challenging aspects of the practice of fermentation, the learning curve of the newcomer may be accelerated, and their path to competence smoothed a little.

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Product Details

  • ISBN-13: 9780470014349
  • Publisher: Wiley
  • Publication date: 4/4/2008
  • Edition number: 1
  • Pages: 402
  • Product dimensions: 6.80 (w) x 9.80 (h) x 1.10 (d)

Meet the Author

Dr Brian McNeil, Dr Linda Harvey,  Strathclyde Fermentation Centre, Department of Biosciences, Strathclyde University
Leading centre for fermentation research and consultancy in the UK.

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Table of Contents

List of Contributors ix

Acknowledgements xi

Preface xiii

1 Fermentation: An Art from the Past, a Skill for the Future Brian McNeil Linda M. Harvey 1

2 Fermentation Equipment Selection: Laboratory Scale Bioreactor Design Considerations Guy Matthews 3

3 Equipping a Research Scale Fermentation Laboratory for Production of Membrane Proteins Peter C.J. Roach John O'Reilly Halina T. Norbertczak Ryan J. Hope Henrietta Venter Simon G. Patching Mohammed Jamshad Peter G. Stockley Stephen A. Baldwin Richard B. Herbert Nicholas G. Rutherford Roslyn M. Bill Peter J.F. Henderson 37

4 Modes of Fermenter Operation Sue Macauley-Patrick Beverley Finn 69

5 The Design and Preparation of Media for Bioprocesses Linda M. Harvey Brian McNeil 97

6 Preservation of Cultures for Fermentation Processes James R. Moldenhauer 125

7 Modelling the Kinetics of Biological Activity in Fermentation Systems Ferda Mavituna Charles G. Sinclair 167

8 Scale Up and Scale Down of Fermentation Processes Frances Burke 231

9 On-line, In-situ, Measurements within Fermenters Andrew Hayward 271

10 SCADA Systems for Bioreactors Erik Kakes 289

11 Using Basic Statistical Analyses in Fermentation Stewart White Bob Kinley 323

12 The Fermenter in Research and Development Ger T. Fleming John W. Patching 347

Index 377

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