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Fermentation Titer Optimization and Impact on Energy and Water Consumption during Downstream Processing
Author(s) -
Pothakos Vasileios,
Debeer Nadine,
Debonne Ignace,
Rodriguez Asier,
Starr John N.,
Anderson Todd
Publication year - 2018
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201800279
Subject(s) - fermentation , downstream processing , downstream (manufacturing) , titer , food science , chemistry , lactic acid , energy consumption , pulp and paper industry , biochemistry , biochemical engineering , environmental science , process engineering , biology , engineering , bacteria , ecology , operations management , genetics , antibody , immunology
A common focus of fermentation process optimization is the product titer. Different strategies to boost fermentation titer target whole‐cell biocatalyst selection, process control, and medium composition. Working at higher product concentrations reduces the water that needs to be removed in the case of aqueous systems and, therefore, lowers the cost of downstream separation and purification. Different approaches to achieve higher titer in fermentation are examined. Energy and water consumption data collected from different Cargill fermentation plants, i.e., ethanol, lactic acid, and 2‐keto‐ L ‐gulonic acid, confirm that improvements in fermentation titer play a decisive role in downstream economics and environmental footprint.