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Mass Transfer, Gas Holdup, and Kinetic Models of Batch and Continuous Fermentation in a Novel Rectangular Dynamic Membrane Airlift Bioreactor 被引量:1
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作者 Ganlu Li Kequan Chen +5 位作者 Yanpeng Wei Jinlei Zeng Yue Yang Feng He Hui Li Pingkai Ouyang 《Engineering》 SCIE EI CAS 2022年第6期153-163,共11页
Compared with conventional cylinder airlift bioreactors(CCABs)that produce coarse bubbles,a novel rectangular dynamic membrane airlift bioreactor(RDMAB)developed in our lab produces fine bubbles to enhance the volumet... Compared with conventional cylinder airlift bioreactors(CCABs)that produce coarse bubbles,a novel rectangular dynamic membrane airlift bioreactor(RDMAB)developed in our lab produces fine bubbles to enhance the volumetric oxygen mass transfer coefficient(k_(L)a)and gas holdup,as well as improve the bioprocess in a bioreactor.In this study,we compared mass transfer,gas holdup,and batch and con-tinuous fermentation for RNA production in CCAB and RDMAB.In addition,unstructured kinetic models for microbial growth,substrate utilization,and RNA formation were established.In batch fermentation,biomass,RNA yield,and substrate utilization in the RDMAB were higher than those in the CCAB,which indicates that dynamic membrane aeration produced a high k_(L)a by fine bubbles;a higher k_(L)a is more bene-ficial to aerobic fermentation.The starting time of continuous fermentation in the RDMAB was 20 h ear-lier than that in the CCAB,which greatly improved the biological process.During continuous fermentation,maintaining the same dissolved oxygen level and a constant dilution rate,the biomass accumulation and RNA concentration in the RDMAB were 9.71% and 11.15% higher than those in the CCAB,respectively.Finally,the dilution rate of RDMAB was 16.7% higher than that of CCAB during con-tinuous fermentation while maintaining the same air aeration.In summary,RDMAB is more suitable for continuous fermentation processes.Developing new aeration and structural geometry in airlift bioreac-tors to enhance k_(L)a and gas holdup is becoming increasingly important to improve bioprocesses in a bioreactor. 展开更多
关键词 Airlift bioreactor Dynamic membrane Kinetic model Batch fermentation continuous fermentation
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Principles and Case Studies of Fed Batch Fermentation and Continuous Fermentation
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作者 Andrew Peng Yi 《Journal of Clinical and Nursing Research》 2022年第2期99-104,共6页
Modern fermentation processes include a variety of fermentation methods,such as fed batch fermentation and continuous fermentation.This paper will focus on the principles and case studies of these two methods.Fed batc... Modern fermentation processes include a variety of fermentation methods,such as fed batch fermentation and continuous fermentation.This paper will focus on the principles and case studies of these two methods.Fed batch fermentation originates from fractionation fermentation with closed culture and adjustment of the pH value of the carbon source,to which the process of feeding the carbon source to the cell culture in a controlled manner has been added.This type of fermentation is more commonly used compared to the other.Continuous fermentation is also a closed fermentation system,which can operate without restrictions by continuous or intermittent addition of fresh nutrient media to the fermenter;however,it is susceptible to contamination by stray bacteria and metabolic inconvenience. 展开更多
关键词 Fed batch fermentation continuous fermentation fermentation process
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STUDY ON BIFURCATION BEHAVIOR IN CONTINUOUS FERMENTATION OF ETHANOL
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作者 王洪礼 高卫楼 《Transactions of Tianjin University》 EI CAS 1998年第1期49-53,共5页
As a typical biochemical reaction, the process of continuous fermentation of ethanol is studied in this paper. An improved model is set forward and in agreement with experiments. Nonlinear oscillations of the process ... As a typical biochemical reaction, the process of continuous fermentation of ethanol is studied in this paper. An improved model is set forward and in agreement with experiments. Nonlinear oscillations of the process are analyzed with analytical and numerical methods. The Hopf bifurcation region is fixed and further analyses are given. 展开更多
关键词 OSCILLATION ETHANOL continuous fermentation Hopf bifurcation
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Immobilization techniques for beverage production using yeast cell systems: challenges, types, and future perspectives - a mini review
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作者 Syed Sib Tul Hassan Shah Iqra Naeem +2 位作者 Aimen Naeem Nabeel Khalid Bhutta Fatima Noor 《Food and Health》 2024年第4期27-38,共12页
Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventio... Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production. 展开更多
关键词 Yeast Cell System Beverages continuous fermentation Microbial System
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Continuous Lactic Acid Production from Longan Juice by Lactobacillus casei subsp, rhamnosus TISTR 108 被引量:2
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作者 S. Choojun R. Suttisuwan 《Journal of Agricultural Science and Technology(B)》 2011年第4期556-565,共10页
This research focused using novel substrate, longan Lactobacillus casei subsp, rhamnosus TISTR 108. The optimum juice as carbon source for continuous lactic acid production by medium for lactic acid production was pur... This research focused using novel substrate, longan Lactobacillus casei subsp, rhamnosus TISTR 108. The optimum juice as carbon source for continuous lactic acid production by medium for lactic acid production was pure longan juice with 120 g/L sugar concentration and among the different nitrogen sources were added to the longan juice (yeast extract, tryptic soy, urea, (NH4)2SO4 and NaNO3), yeast extract had the most efficiency. Yeast extract (10 g/L) without adding minerals to longan juice could produced the maximum lactic acid concentration of 38.91 ± 0.190 g/L in 60 h and the yield of 0.460± 0.122 g/g with the productivity of 0.649± 0.002 g/Lh in 2 liters flask. Batch fermentation was conducted in 2 liters fermentor and 41.38± 0.030 g/L lactic acid was produced in 48 h with the yield of 0.398 ± 0.215 g/g and the productivity was 0.862 ± 0.001 g/L h. The continuous fermentation using 2 liters fermentor as a high productivity for lactic acid (1.091 ± 0.001 g/L h) was achieved at dilution rate (D) of 0.0685 h-1. 展开更多
关键词 Lactic acid longan juice continuous fermentation Lactobacillus casei subsp rhamnosus TISTR 108.
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Strain and process engineering toward continuous industrial fermentation
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作者 Yufei Dong Ye Zhang +1 位作者 Dehua Liu Zhen Chen 《Frontiers of Chemical Science and Engineering》 SCIE EI CSCD 2023年第10期1336-1353,共18页
Most current biotechnology industries are based on batch or fed-batch fermentation processes,which often show low productivity and high production costs compared to chemical processes.To increase the economic competit... Most current biotechnology industries are based on batch or fed-batch fermentation processes,which often show low productivity and high production costs compared to chemical processes.To increase the economic competitiveness of biological processes,continuous fermentation technologies are being developed that offer significant advantages in comparison with batch/fed-batch fermentation processes,including:(1)removal of potential substrates and product inhibition,(2)prolonging the microbial exponential growth phase and enhancing productivity,and(3)avoiding repeated fermentation preparation and lowering operation and installation costs.However,several key challenges should be addressed for the industrial application of continuous fermentation processes,including(1)contamination of the fermentation system,(2)degeneration of strains,and(3)relatively low product titer.In this study,we reviewed and discussed metabolic engineering and synthetic biology strategies to address these issues. 展开更多
关键词 continuous fermentation PRODUCTIVITY CONTAMINATION strain degeneration metabolic engineering
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Steady State and Dynamic of Gluconic Acid Production by Aspergillus Niger
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作者 Akbarningrum Fatmawati Agustriyanto Rudy 《Journal of Chemistry and Chemical Engineering》 2010年第7期39-45,共7页
Batch and continuous fermentation ofgluconic acid production has been studied. The kinetic parameters of the fermentation process were determined from the batch experimental data. The continuous fermentation was model... Batch and continuous fermentation ofgluconic acid production has been studied. The kinetic parameters of the fermentation process were determined from the batch experimental data. The continuous fermentation was modeled to be carried out in a stirred tank reactor. The effect of hydraulic retention time on the steady state continuous fermentation process of glucose by Aspergillus niger to produce gluconic acid was investigated. The result showed that increasing the hydraulic retention time caused the cell amount and gluconic acid concentration at the outlet stream increased but the glucose concentration at the outlet stream decreased. The steady state simulation result was useful for fermenter size determination. Dynamic behaviour of gluconic acid production through fermentation by Aspergillus niger was also studied for a fermenter with 24 h hydraulic retention time. Applying step change of inlet substrate concentration resulted in first order response of cell, substrate and product concentration with all having positive gain. On the other hand, applying step change of inlet cell concentration has resulted in positive gain for cell and product concentration and negative gain for substrate concentration with first order response for all those three parameters. 展开更多
关键词 Gluconic acid continuous fermentation MODELING DYNAMIC Aspergillus niger.
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Continuous succinic acid production from corn fiber hydrolysate by immobilized Actinobacillus succinogenes in a hollow fiber membrane packed‑bed biofilm reactor
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作者 Lisbeth Vallecilla‑Yepez Mark R.Wilkins 《Systems Microbiology and Biomanufacturing》 EI 2023年第4期765-775,共11页
Succinic acid is one of the most useful intermediate chemicals that can be produced in a biorefinery approach.In this study,Actinobacillus succinogenes was immobilized to produce succinic acid using non-detoxified cor... Succinic acid is one of the most useful intermediate chemicals that can be produced in a biorefinery approach.In this study,Actinobacillus succinogenes was immobilized to produce succinic acid using non-detoxified corn fiber hydrolysate(CFH)and a control mimicking the sugars in CFH.Tests were carried out in a hollow fiber membrane packed-bed biofilm reactor(HFM–PBR)operated in a continuous mode.Under steady-state conditions,the bioconversion process was characterized in terms of sugar consumption,succinic acid and other organic acid production.Steady states were obtained at dilution rates of 0.025,0.05,0.075,0.1,0.2,and 0.3 h^(-1).The optimal results were achieved at the dilution rate of 0.05 h^(-1)and recirculation rate of 50 ml/min with a maximum succinic acid concentration,yield and productivity of 31.1 g/L,0.61 g/g and 1.56 g/L h,respectively,when control was used.Succinic acid concentration,yield and productivity of 23.4 g/L,0.51 g/g and 1.17 g/L h,respectively,were obtained when CFH was used.Productivity in the HFM–PBR was between 1.3 and 1.9 times higher than productivities for succinic acid production from CFH stated in the literature.The results demonstrated that immobilized A.succinogenes has the potential for effective conversion of an inexpensive biomass feedstock to succinic acid.Furthermore,the process has the potential to serve as a means for value-added chemical biomanufacturing in an integrated corn biorefinery. 展开更多
关键词 Corn fiber Succinic acid continuous fermentation Hollow fiber membrane BIOFILM Packed-bed reactor
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The effect of diet supplemented with vegetable oils and/or monensin on the vaccenic acid production in continuous culture fermenters 被引量:1
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作者 Mostafa Sayed A.Khattab Abd-Elrahman Abd-El-Gawad +1 位作者 Salah Hasan Abo Abo El-Nor Mohamed El-Sherbiny 《Animal Nutrition》 SCIE 2015年第4期320-323,共4页
Studies have shown that supplementing ruminant diets with vegetable oils modulated the rumen biohydrogenation and increased polyunsaturated fatty acid in their products. These positive values are often accompanied by ... Studies have shown that supplementing ruminant diets with vegetable oils modulated the rumen biohydrogenation and increased polyunsaturated fatty acid in their products. These positive values are often accompanied by a marginal loss of supplemented unsaturated fatty acids and rise in the concentrations of saturated fatty acids. This study were carried out mainly to investigate the effect of supplementing diets with sunflower oil, olive oil with or without monensin on the production and accumulation of vaccenic acid(VA) in continuous culture fermenters as a long term in vitro rumen simulation technique.Eight dual-flow continuous culture fermenters were used in an 8 replication experiment lasted 10 days each(first 7 days for adaptation and last 3 days for samples collection). Supplementing diets with plant oils and monensin in the present experiment increased VA and conjugated linoleic acids(P > 0.05) in ruminal cultures. The results suggest that supplementing diets with both olive oil and sunflower oil and monensin increased VA accumulation compared to plant oils supplemented alone without affecting the rumen dry matter and organic matter digestibility. 展开更多
关键词 Vegetable oils MONENSIN Vaccenic acid continuous fermenter RUMEN
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