Industrial Fermentation: Selecting the Host Strain

When developing an industrial fermentation process, the choice of the production organism dictates much of the large-scale fermentation characteristics in addition to the nature of research and development and process development.  Well characterized strains with a large genetic manipulation tool set, such as Escherichia coli, can rapidly deliver R&D goals, yet E. coli tends to…

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Advanced Fermentation Agitation with Methanotrophs and Other Organisms

By Gregory T. Benz, Lee Enterprises Consulting Introduction Advanced fermentation processes, both aerobic and anaerobic, have been successful on an industrial scale for quite a long time, producing a wide variety of products. In most of these processes, if any gas has been added, it has been either air or oxygen-enriched air. In the advanced bioeconomy,…

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Optimum Aspect Ratio for a Fermenter

What is the optimum aspect ratio (or height/diameter ratio) is for a fermenter?   The best answer is “it depends”. There is simply no universal optimum. The best design is worked on a case-by-case basis. We can list some factors that affect the optimum. Note that as aspect ratio increases, the following results are produced: The…

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Fermentation Expert

A fermentation expert refers to one who assists with the aerobic or anaerobic growth of bacteria, fungi, algae, and yeasts, or fungi in glass or steel vessels outfitted with temperature and other environmental controls. Solid-state fermentation is often completed in trays of media; and is a fermentation process occurring in the near absence of free liquid,…

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Bioeconomy – Its Changing Nature

During the period of time from about 2000 to 2013, most of the activity in the bioeconomy was focused on commodity products, especially fuels. The main products were ethanol and butanol, and the root technology was the conversion of starches and cellulose to sugars, followed by fermentation. As petroleum became less expensive once again, fuels…

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