Professional Documents
Culture Documents
Operating Modes
Batch
Fed-Batch
Continuous
Repeated Batch
CHNG 3804
Bio-Reactor Operation
Operating Conditions
Effects of Temperature
Feeding Regimes
mass out
through
system
boundaries
mass
generated
within
system
mass
consumed
within
system
mass
accumulated
within
system
dM
= M i M o + RG Rc
dt
Batch Fermentation
Typical Model of a batch fermentation
Ignoring volume changes due to evaporation
S
dX
= X = max X
dt
km + S
dS
1 dX
=
mX
dt
Yxs dt
dS
1
X mX =
=
+m X
dt
Yxs
Yxs
Batch Fermentation
Oldest type of fermentation
No media addition during
fermentation
No broth withdrawal during
fermentation
Gas is vented
Air may be added
Commonly used for beer and wine
production as well as enzymatic
reactions
V
X
S
P
F
Xi
Si
Pi
V
X
S
P
d (VS )
= (
mX ) V + Fi Si
dt
Yxs
dV
= Fi i Evaporation
dt
density of the reactor contents, V is the liquid volume, Fi is the input mass flow rate.
dV
= Fi
dt
d (VX )
dX
dV
=V
+X
dt
dt
dt
dX 1 d (VX )
dV
=
X
dt V
dt
dt
dX 1 max S
XV X Fi
=
dt V k m + S
dX
max S Fi
=
X
dt
km + S V
Yxs
XV mX V + Fi Si S Fi
dS F
= (S i S )
+m X
dt V
Yxs
Dilution Rate
Dilution rate with the unit of T-1 D=F/V
In a fed-batch reactor V increases by time while F is
constant. Therefore D decreases as the reaction
proceeds.
dX
max S
=
D X
dt
km + S
dX
= ( D ) X
dt
dS
1 dX
= D (S i S )
+ mX
dt
Yxs dt
dS
= D (S i S )
+m X
dt
Yxs
Steady State
dX
= ( D ) X = 0
dt
=D
From Monod model
s=
DK m
max D
dS
= D (S i S )
+m X =0
dt
Yxs
Continuous Fermentation
Inflow of nutrients
Outflow of fermenter broth (and cells)
Industrial Fuel Alcohol fermentations
are commonly two or more continuous
fermenters in series
Generally regarded as most efficient
Not widely used
Continuous Fermentation
F
X
S
P
F
Xi
Si
Pi
Contamination problems
Regulation requirements for batch
traceability
V
X
S
P
Continuous Fermentation
Assuming Evaporation = 0 and Fi=Fo
dV
=0
dt
dX
max S F
=
X
dt
km + S V
dS F
= (S i S )
+m X
dt V
Yxs
d (VX ) max S
=
X V Fo X
dt
km + S
d (VS )
1 d (VX )
=
mX V + Fi Si Fo S
dt
Yxs dt
dV
= Fi Evaporatio n Fo
dt
F
X
S
P
F
Xi
Si
Pi
V
X
S
P
Chemostat
Turbidostat
D(Si S )
Yxs
Dcrit =
+m
As D
D(Si S )
X=
D
+m
Yxs
max Si
K m + Si
QX = DX
Qx: is the volumetric productivity.
Volumetric rate of biomass production.
0.45
km
1.2
Yxs
0.5
0.005
Si
100
DK m
X = Si
Yxs
max D
max
0.45
km
1.2
Yxs
0.5
0.005
Si
100
max
Washout region
0
max
S
X
0
0
Qx = D ( S
KmD
max D
)Yxs
D optimum
D optimum and critical are usually close. Therefore it is not practical to operate at D
opti.
Km
1
1
=
+
D max S max
max S
Km + S
1
1 m
Yxs
Yxs
Y is the observed biomass yield from substrate, Yxs is the true biomass
yield from substrate and m is the maintenance coefficient.
Example
1.0
3.15
0.010
1.4
3.22
0.038
1.6
3.27
0.071
1.7
3.26
0.066
1.8
3.21
0.095
1.9
3.1
0.477
Effects of Temperature
The growth rates of microorganisms vary with
temperature
There is typically a maximum, with a fairly sharp
decrease at higher temperatures
It may not always be best to run the fermentation
at this optimum value
Beer do not want excessive yeast growth
Maximum for product formation may be different to
cell growth
May want to reduce growth rate and hence oxygen
demand and heat duty
Temperature Profiles
Early
Growth
35-37oC
Late
Growth
32-33oC
Production
32oC
Time
Example: Beer
Temperature
Temperature
Temperature Profiles
Early
Growth
18-20oC
Production
12-14oC
Time
Feeding Regimes
Different methods for feeding substrates to
fermentation
DO-Stat
pH-Stat
Optimal Profiles
DODO-stat
Substrate feeding is linked to the dissolved
oxygen concentration.
If the dissolved oxygen concentration falls
below a threshold value then feeding is
stopped.
Feeding is not restarted until DO rises
above pre-specified value
Optimal Profiles
Mathematical models of fermentations can
be used to calculate Optimum feeding
profiles
In practice results have been mixed
largely due to plant model mismatches
pHpH-Stat
The exhaustion of readily available carbon
sources typically can lead to microorganisms
consuming proteins or amino acids for energy
This results in the production of ammonia
This results in a rise in the pH which can be
used to trigger substrate feeding
The consumption of carbon sources such as
glucose produces hydrogen ions which cause
the pH to drop
Summary
This lecture
Types of fermentations
Batch
Fed-Batch
Continuous
Repeated Batch