Open AccessOptimization and Control of Industrial Microbial Cultivation Processes
Author(s) -
Jenzsch M.,
Simutis R.,
Lübbert A.
Publication year - 2006
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.200620901
Subject(s) - pichia pastoris , biochemical engineering , downstream (manufacturing) , production (economics) , microbiology and biotechnology , downstream processing , process (computing) , food and drug administration , control (management) , computer science , fermentation , process engineering , engineering , biology , recombinant dna , risk analysis (engineering) , business , operations management , artificial intelligence , food science , biochemistry , macroeconomics , gene , economics , operating system
Compared to the immense achievements in fundamental molecular biological sciences, the improvements in the fermentation and downstream processing technologies used in industry have been less spectacular over the last decade. Hence, there is a misbalance between new cellular systems and production technologies, resulting in a decreasing annual rate of approved production processes. In its PAT initiative the U.S. Food and Drug Administration identifies the potential for continuous improvement and makes concrete suggestions how this can be achieved. Here, some of these suggestions were applied to recombinant protein production with Escherichia coli and Pichia pastoris cultures. Concretely, the development of process operational procedures is discussed that allow a more tight supervision of the processes and the automatic control in cases where processes deviate from their set‐point profiles.