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thermometer is an apparatus used to measure temperature and thermistor is a resistor whose resistance varies rapidly and predictably with temperature and it can be used to measure the temperature
Difference between Thermometer and Thermister is that -Thermometer is a device that measures temperature or a temperature gradient ( the degree of hotness or coldness) whereas Thermistor is a resistance thermometer, or a resistor whose Resistance is dependent on temperature . The term is a combination of "Thermal"and "Resistor".
thermistor is defined as a type of resistor whose electrical resistance varies with changes in temperature. Also called thermal resistor And thermometer is a device that measures temperature or a temperature gradient.
The common thermometer is a fairly simple device. It is based primarily around the comparative movements of two metals as they press down on an electric connector or contact. Two metals are in a thermometer. They are often copper and aluminum, tungsten and nickel, or some combination of those metals. When they experience a temperature change, their responsive movements produce pressure that either presses against the electric contact or pulls away from the electric contact. The device is calibrated to perform the requisite movement at just the correct temperature to press down on the contact. A thermistor is based on the same principle as a thermostat, but it is used in a different manner. A thermistor uses a metallic oxide compound such as cobalt or manganese. The principle is that the conductivity of the metallic oxide changes according to temperature. Depending on the metallic oxide compound used, usually the conductivity increases as temperature increases; the amount of electricity moving through the compound changes according to temperature. Therefore, the device is calibrated to read changes in conductivity as reflecting changes in temperature.
A thermistor is a resistance thermometer, or a resistor whose resistance is dependent on temperature. This type of thermistor is used the most. A PTC thermistor works a little differently. When temperature increases, the resistance increases, and when temperature decreases, resistance decreases. The working principle of a thermistor is that its resistance is dependent on its temperature. We can measure the resistance of a thermistor using an ohmmeter.
thermometer is an apparatus used to measure temperature while thermistor is a resistor whose resistance varies rapidly and predictably with temperature and as a result can be used to measure temperature.
The thermistor is the type of thermal resistor whose resistance changes with the temperature. It is made of semiconductor material. The thermistor has two types of temperature coefficient, i.e., the positive and the negative.
The thermocouple is used for sensing and measuring the temperature. The thermocouple is a temperature measuring device. In the thermocouple, the two wires of different metals are connected at one point. The two dissimilar metals induce a voltage because of the variation in temperatures of the metals.
Thermometer is a device used to measure the temperature of an object and Thermistor is a device used as temperature sensors they can be found in every day appliances such as fire alarms, ovens and refrigerators, they are also used in digital thermometers and in many automotive applications to measure temperature.
In terms of fermentation, thermometer is an device used to measure temperature of vessel or pipelines while thermistor is semiconductor used as temperature probe and its main characteristic is a large change in resistance with a small temperature change.
The most common method used in US is High temperature short time Pasteurization , which uses metal plates and hot water to raise milk temperature to atleast 161 degree feranhite for not less than 15 seconds, followed by rapid cooling. HTST is aseptic canning process whereby presterilized containers are filled with a sterlized and cooled product and sealed in a sterile atmosphere with a sterile cover.
HTST is the most common pasteurization technique in dairy industry it is also known as flash pasteurization it is method of pasteurization perishable beverage like fruit and vegetables juices,beer and wine .
HTST refers to High temperature short time which is continuous process and this process is pasteurization method in which milk is heated to 72-75 degrees Celsius with holding time of 15sec and cooling down to 4degree Celsius.
HTST means high temperature short time pasteurization . Pasteurization destroys pathogenic organisms such as bacteria, viruses, protozoa, molds and yeasts in milk products to reduce bacterial content. In this method raise milk temperatures to at least 161° F (72° C) for at least 15 seconds. Than repid cooling at 4°C.
HTST pasteurisation is an effective method of making milk safe for consumption, without unduly changing either its sensory characteristics or its nutritional value. As a continuous process, it makes use of energy regeneration and it is capable of both scales of operation and energy efficiencies that cannot be matched by alternative processes. The most important determinants to ensure good keeping quality are raw material quality, ensuring time–temperature conditions, reducing or eliminating post-pasteurisation contamination, and ensuring that a low temperature is maintained during storage. Most HTST pasteurisers are of the plate type and these should be tested periodically for leaks; if leaks do occur, they should do so in a safe fashion, i.e. so that pasteurised milk is not contaminated with cooling water or raw milk in the regeneration section. The control instrumentation, diversion valves and other valves should be checked regularly. Pasteurisation is crucial to many processes, for example cheese-making, ice-cream manufacture and powdered milk production, to ensure that these are free of pathogenic microorganisms. Again, in all these processes, it is crucial to reduce ppc, to ensure the best quality products.
HTST means high temperature short time pasteurization. it is also known as flash pasteurization. large quantities of milk is pasteurized by using this method. it is a quick heating at 72 degree Celsius for 15 seconds and then rapid cooling.
High Temperature Short Time (HTST) is a method in which foods are heated at a high temperature for a short period of time. The time and temperature conditions depend on several factors, such as size, shape, and type of food. HTST method results in a higher retention of quality characteristics, such as vitamins, odor, flavor, and texture, while achieving the same level of sterility as the traditional canning process.
Hydrostatic pressure is the pressure at any point of a non flowing liquid due to the force gravity. It occurs in both pure and homogenous solutions. Whereas osmotic pressure is the pressure required to prevent a solution from undergoing osmosis and cannot be found in pure solutions.
Hydrostatic pressure is water being pushed out by some force. while osmotic pressure is pressure which needs to be applied to a solution to prevent the inward flow of water across a semipermeable membrane to nullify osmosis.
The main difference between hydrostatic pressure and osmotic pressure is that hydrostatic pressure is found in any type of homogenous fluid whereas osmotic pressure is not found in pure solutions.
Hydrostatic pressure is observed in non flowing solutions. It occurs in both pure and homogeneous solutions. It differents in different level of same liquid. Osmotic pressure is observed in solution where movement of solutes occur. It cannot find in pure solution. It is same in every level of same liquid.
1.Hydrostatic pressure is the pressure at any point of a non-flowing liquid due to the force of gravity.The osmotic pressure is the pressure required to prevent a solution from undergoing osmosis. 2.Hydrostatic pressure is observed in non-flowing solutions.Osmotic Pressure is observed in solutions where movement of solutes occurs. 3.In hydrostatic pressure, a semi-permeable membrane is not involved.In osmotic pressure, a semi-permeable membrane is involved.
Hydrostatic pressure forces fluid out of the capillary , Hydrostatic pressure is the force generated by the pressure of fluid within or outside of capillary on the capillary wall.
Osmotic pressure draws fluid back , osmotic pressure is determined by osmotic concentration gradients , that is the difference in the solute to water concentrations in the blood and tissue fluid.
Hydrostatic pressure is the pressure at any point of the non-flowing liquid due to the force gravity while osmotic pressure is the pressure required to prevent a solution from undergoing osmosis. Hydrostatic pressure occurs in both pure solutions and homogenous solutions whereas osmotic pressure cannot occur in pure solution. Hydrostatic pressure at different points of the same liquid is different but at points in the same level of the same liquid is the same. However osmotic pressure is equal in whole solution.
The phenomenon of adhesion of the molecules of a substance on the surface of a liquid or solid is known as adsorption. The substance which gets adsorbed on a surface is called the adsorbate and the substance on which it is adsorbed is known as an adsorbent.
Adsorbent is an adsorptive material.The solid substance on the surface of which adsorption occurs. It may be solid or liquid and have high surface area and it is insoluble in mobile phase. Example is activated charcoal silica gel
Where as Adsorbate is an adsorbed substance and the substance which get absorbed on the solid surface due to intermolecular attraction. It may be gas or a solute in any solution. Example is if a gas get absorbed on to surface of solid,then gas is adsorbate.
The substance whose molecules get adsorbed at the surface is called the adsorbate. The substance on whose surface the process takes place is called the adsorbent.
Adsorbent is a substance that is usually porous in nature with high surface area that can adsorb substances onto its surface with the help of intermolecular forces. Adsorbate is a substance that is adsorb on a surface of another substance or adsorbent. For example, in adsorption chromatography silica gel beads are said to be adsorbent while compound to separated is adsorbate.
An adsorbent is a substance that is usually porous in nature with high surface area that can adsorb substances onto its surface with the help of intermolecular forces
An adsorbate is a substance that is adsorb on a surface of another substance.
An adsorbate is a substance that is absorbed (i.e. if a gas is absorbed by a solid, the gas therefore becomes the adsorbate), which an adsorbent is a substance that absorbs another substance (e.g. silica gel).
Adsorption refers to the process by which some solid hold molecules of a gas or liquid or solute as a thin film and Desorption refers to the release of an adsorbed substance from a surface.
Adsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface. Desorption is a phenomenon whereby a substance is released from or through a surface. The process is the opposite of sorption.
Adsorption is the process in which an adsorbate is accumulated on adsorbent in which adsorbate can be dissolved solid or liquid or gas while adsorbent is surface like silica gel, graphite, activated charcoal, etc. Desorption is the process in which the adsorbed substance is released from the surface. It can also called as reverse of adsorption.
Adsorption is the attachment of one compound to the surface of another compound. The opposite of adsorption is desorption, which is the release of the compound from the surface of another compound.
the material should have high resistance, high thermal stability and small pore diameters which results in high exposed surface area and hence high capacity for adsorption.
E.coli is the most widely studied prokaryotic model organism, so an important species in the field of biotechnology and microbiology. Other reasons: As it is easy to grow, simple nutritional needs, cheap carbon & energy source used, efficiently produce a product, genetically manipulated, can be readily harvested from medium, readily breakable if intracellular product, limited byproducts in fermentation medium and is genetically stable. It allows a simple process set-up and is Food and Drug Administration (FDA)- approved; GRAS-generally regarded as safe, thus safe to use as well.
E. coli holds an important position in industrial microbiology and modern biological engineering because of its easy manipulation and also long history of its laboratory cultures. The research work of Herbert Boyer and Stanley Norman Cohen regarding use of restriction enzymes and plasmids in order to create recombinant DNA by E. coli became the base of biotechnology. E. coli is considered to be a very flexible host for the heterologous proteins production. Recombinant protein production involves various protein expressions in E.coli. A very useful and important application of recombinant DNA technology was production of human insulin by E. coli manipulation. The reason of widespread use of E. coli for study purpose is the ease of its maintenance and breeding in a laboratory environment plus its meticulous experimental advantages. As compared to other living organisms more is known about E. coli because of its simple nutritional requirements, rapid growth rate and most important it's well established genetics. Rate of cell division of E. coli is average of once in every 30 min, thus enabling quick environmental adaptation. This fast division rate of E. coli has helped in evolutionary experiments which are conducted in the laboratories.
Because E. coli is preferable for its relative simplicity, inexpensive and fast high-density cultivation, well-known genetics, and large number of compatible molecular tools available and they allow simple set-up process in industries.
E. coli is the most widely studied model organism. It's genome structure is also known so manipulation can be carried out easily to produce therapeutic protein. Also it is easy to work with as it's generation time in laboratory is only 20 mins.
E coli is crucial in modern biotechnology. It has high yeild of product , easy scale up process , generation time of ecoli is only 20 minutes and as E coli is inexpensive.
E.coli is highly studied, easily growing microorganism at body temperature, can be manipulated as per the requirement of the process, do not need highly formulated medium, it is facultative anaerobe hence can carry metabolism in both presence and absence of oxygen.
E.coli is easy and fast to grow in laboratory or industrially as it grows best at body temperature which is easy to achieve and maintain,it can obtain food from wide variety of sources so in industry it can be cheaply and easily fed.it can grow anaerobically and also aerobically.
Upstream processing comprises tasks in the initial stages of the fermentation process. This includes all steps related to the development of microorganisms, nutrient preparation, cell culture, cell separation and harvesting.
Upstream process refers to the culturing of the cell and microorganism to create the bulk product this process is typically done through cell culture or fermentation
The upstream stage of the production process involves searching for and extracting raw material.The upstream part of the production process does not do anything with the material itself,such as processing the material. This part of the process simply finds and extracts the raw material. Thus any industry that relies on the extraction of raw material commonly has an upstream stage in its production process.
Upstream processing refers to the first step in which biomolecules are grown usually by bacterial or mammalian cells lines in bioreactors. When they reached the desired density they are harvested and moved to the downstream section of the bioprocess.
The upstream part of a bioprocess refers to the first step in which microbes/cells are grown, e.g. bacterial or mammalian cell lines in bioreactors. Upstream processing involves all the steps related to inoculum development, media development, improvement of inoculum by genetic engineering process, optimization of growth kinetics so that product development can improve tremendously
In the biotechnology sector the term upstream processing comprises all measures for the preparation of fermentation. The process includes the proper storage of microorganisms, cell isolation and cultivation, the cultivation of the cells until the final harvest, as well as the cleaning and sterilization of the fermenter.
Upstream Processing refers to the first step in which biomolecules are grown, usually by bacterial or mammalian cell lines, in bioreactors. When they reach the desired density (for batch and fed batch cultures) they are harvested and moved to the downstream section of the bioprocess.
Yield refer to the percentage of substance which is converted into product so it would measure in terms of percentage how much of the substrate converted into product.
Productivity talk about the speed at which the process is progressing it is measured in terms of g/litre/yr instead of gram it can be any unit of weight instead of litre it can be any unit of volume and instead of yr it can be any unit of time it may be in term of days also so much product is been form per litre of fermentation of growth per yr of time that idea can gain by productivity.
Titre is measured in terms of mg/litre or g/litre that what is the final concentration of product per litre of fermentation growth.
Fed batch culture is modification of the Batch cell Culture technique. In fed batch cell culture we add nutrients before the start of the process as well as during the process of cell culture.There are certain nutrients and substrate which when present in excess may cause catabolite repression or substrate inhibition and to prevent both of these conditions the nutrients or substrate are added during the process only in a sufficient amount whenever required. Apart from overcoming catabolite repression and substrate inhibition other imp advantages of fed-batch include the ability to achieve high cell densities which further helps in higher production of biomass related products.
Fed-batch culture is, in the broadest sense, defined as an operational technique in biotechnological processes where one or more nutrients (substrates) are fed (supplied) to the bioreactor during cultivation and in which the product(s) remain in the bioreactor until the end of the run.
Fed-batch culture is, in the broadest sense, defined as an operational technique in biotechnological processes where one or more nutrients (substrates) are fed (supplied) to the bioreactor during cultivation and in which the product(s) remain in the bioreactor until the end of the run.
Airlift Bioreactors Bubble Column Bioreactors Continuous Stirred Tank Bioreactors Photo-Bioreactors Packed Bed Bioreactors and Fluidized Bed Bioreactors.
The six types are: Continuous Stirred Tank Bioreactors Bubble Column Bioreactors Airlift Bioreactors Fluidized Bed Bioreactors Packed Bed Bioreactors and Photo-Bioreactors
The six types are: (1) Continuous Stirred Tank Bioreactors (2) Bubble Column Bioreactors (3) Airlift Bioreactors (4) Fluidized Bed Bioreactors (5) Packed Bed Bioreactors and (6) Photo-Bioreactors
six types of bioreactors used in bioprocess technology. The six types are: (1) Continuous Stirred Tank Bioreactors (2) Bubble Column Bioreactors (3) Airlift Bioreactors (4) Fluidized Bed Bioreactors (5) Packed Bed Bioreactors and (6) Photo-Bioreactors.
The six types are: (1) Continuous Stirred Tank Bioreactors (2) Bubble Column Bioreactors (3) Airlift Bioreactors (4) Fluidized Bed Bioreactors (5) Packed Bed Bioreactors and (6) Photo-Bioreactors.
Citric acid is used in processed food products like beverages, drinks etc. Due to its sour taste, it is used in making certain candies. Sometimes the sour candy is covered with white powder which is citric acid. To keep fat globules away some ice cream companies use it as an emulsifier.
Citric acid is used to boost acidity, enhance flavor, and preserve ingredients. Sodas, juices, powdered beverages, candies, frozen foods, and some dairy products often contain manufactured citric acid.
Citric acid is often added to packaged food and drinks. It helps keep canned and jarred foods fresh over long periods of time. It can prevent some kinds of fresh-cut produce, like sliced apples, from turning brown. Citric acid can also help thicken foods or give them a slightly sour flavor. Citric acid can balance out the acid in a food or drink. Winemakers sometimes add it to their products to improve the taste. Some people take calcium citrate supplements, which can help prevent kidney stones.
The food industry. Citric acid is often added to packaged food and drinks. It helps keep canned and jarred foods fresh over long periods of time.
Alcohol. Citric acid can balance out the acid in a food or drink.
Medicines. Some creams include citric acid to help clear up skin infections. Other citric acid drugs that you take by mouth can lower the amount of acid in your urine. This can help prevent kidney stones.
citric acid powder is available in market in white in color. it is stated that consuming citric acid improves kidney health. citric acid is used as 1. FOOD ADDITIVE - citric acid is used as a flavoring agent and preservative. - it is used in processed food products like beverages, soft drinks etc. - due to its sour taste, it is used in making certain candies. - sometimes the sour candy is covered with white powder which is citric acid. - to keep fat globules away some ice cream companies use it as emulsifier. 2 CLEANING AGENT - citric acid is one of the chelating agent. - with the help of citric acid limescale form evaporators and boilers is removed. - it is used in soaps and laundry detergents as water are softened by the acid. - household cleaners used in kitchen and bathroom also contains some amount of citric acid. - it is not only used as cleanser but also as deodorizer. 3 COSMETICS - citric acid helps in removal of dead skin so used for home masks. - improves skin tone and skin growth by reducing wrinkles, acne scars etc. - to balance the pH level citric acid is used in toner. - it is found in hand soap, body wash, nail polish, face cleansers, shampoos and some other products as well. 4 WATER SOFTENER - citric acid is used as a water softener is in detergents, because of its an organic acid, chelating, and buffering properties. - the chemical properties of citric acid as a weak organic and make it a strong softener for water. - it operates by breaking down the trace quantities of metal discovered in water, making it an optimal all natural option for hard water treatment. 5 INDUSTRIAL USES - industrial uses of citric acid include detergent manufacturing, electroplating and leather tanning. - citric acid is also used as a preservative for stored blood and a buffer and antioxidant to the pharmaceutical and cosmetics industry. - several fungal derived acids have significant commercial value and have wide ranging applications in the food, feed, pharmaceutical and polymer industry.
Solid state fermentation carried out as batch while in the case of submerged fermentation is carried out as batch or continuous product yield is less in solid state fermentation
The key difference between solid state fermentation and submerged fermentation is that solid-state fermentation involves the cultivation of microorganisms on a solid substrate with a low moisture content while submerged fermentation involves the cultivation of microorganisms in a liquid medium which has more than 95% water content.
submerged fermentation process involves the development of microorganisms in liquid broth containing nutrients,it takes place by either fed batch or continuous.The required water content is high and mostly all nutrients are evenly distributed due to agitation. while in case of solid state fermentation,it occurs by microorganisms grown on solid surface or substrate having low moisture content. solid state is simple process requiring less energy than submerged one and has advantage of waste disposal, solid state uses simple easily available medium while submerged requires expensive media.
Fermentation processes may be divided into two systems: submerged fermentation (SmF), which is based on microorganism cultivation in a liquid medium containing nutrients, and solid-state fermentation (SSF), which involves microbial growth, metabolism, and product formation on solid particles in a very small volume of water. Solid state fermentation also has a more easy downstream process than submerged fermentation.Solid state fermentation allows the growth of filamentous fungi in conditions which represent their natural environment.
Solid state fermentation is fermentation method used by several industries like pharma, food , textile etc to produce metabolites of microorganisms using solid support in place of liquid medium. whereas in Submerged fermentation is the process in which growth and decomposition of substrates is accomplished by microorganisms in the precence of plenty free water.
solid state fermentation has easy downstream process compare to submerged. in submerged the spores are produced to get high yield. in solid the bran is used.
Solid state fermentation: In this method, the microbes are grown on a solid substrate and the fermentation process is carried out in a complete absence of free water. Moisture, however, is required for the growth of microbes. Nearly 15% of water in the form of moisture is present. Substrates that can be used in SSF can be cereal grains, wheat bran, sawdust, wood shaving, other plant and animal materials etc.
Submerged fermentation: It is the process of development of the microbes in the liquid broth. This liquid broth has all the necessary nutrients and growth regulators for production of the desired product. Fastidious organisms have special growth requirement which can be fulfilled by submerged fermentation.
The advantage of using solid state fermentation over submerged fermentation is that the raw materials are extremely cheaper and product isolation (downstream process) is comparatively easier.
However, solid state fermentation is slower and only specialised microbe can grow. Many microbes cannot grow on a solid substrate and require liquid broth for their growth and production of the desired product.
In addition, submerged fermentation provides better control over growth conditions and homogenous conditions to all cells than solid state fermentation.
Mycelial organisms are well suited to SSF as their penetration and colonization into the solid substrates is facilitated by the hyphae.
Lignocellulose refers to plant dry matter (biomass), so called lignocellulosic biomass. It is the most abundantly available raw material on the Earth for the production of biofuels, mainly bio-ethanol. Lignocellulosic biomass can be broadly classified into virgin biomass, waste biomass and energy crops.
Lignocellulosic biomass is the most economical and highly renewable natural resource in the world. Lignocellulosic biomass includes corn stover, corn cobs, sorghum stalks, wheat straw, cotton residue, alfalfa stems, wood, fast-growing plants such as grass, and bagasse, which is the fiber residue left after sugarcane and sorghum stalks are crushed to extract their juice. It is composed of carbohydrate polymers (cellulose, hemicellulose), and an aromatic polymer (lignin). It is used in Bioethanol production.
Lignocellulosic biomass is the most abundant renewable feedstock and is considerably cheaper than crude oil. As a result, there has been increased interest in developing lignocellulosic biomass-derived platform chemicals for biobased polyurethane applications. Technologies have been developed to produce various platform chemicals, such as sugar alcohols, organic acids, furfural, and 5-HMF, from lignocellulosic biomass via biorefining technologies. Extensive researches have been undertaken to produce new chemicals from lignocellulosic biomass and to improve the economic feasibility of processes for existing lignocellulosic biomass-derived platform chemicals. Currently, lignocellulosic biomass can be directly converted to liquid polyols through oxypropylation or liquefaction processes for polyurethane applications; however, there are challenges, such as high costs and inferior quality of final products. This chapter provides a detailed and in-depth review of these technologies, as well as perspectives on future efforts.
Lignocellulosic biomass (LB) is an abundant and renewable resource from plants mainly composed of polysaccharides (cellulose and hemicelluloses) and an aromatic polymer (lignin).
Lignocellulose consists of an intermeshed and chemically bonded complex of three main polymers are cellulose, hemicellulose, lignin and depending on the feedstock, pectin.
Lignocellulosic biomass (LB) is an abundant and renewable resource from plants mainly composed of polysaccharides (cellulose and hemicelluloses) and an aromatic polymer (lignin). LB has a high potential as an alternative to fossil resources to produce second-generation biofuels and biosourced chemicals and materials.
Cellulases are produced by several types of microorganisms such as fungi, bacteria, actinomycetes. These microorganisms are exploited to utilize lignocellulosic wastes to produce cellulolytic enzymes.
Plant cells are mainly composed by lignocellulosic material, which includes cellulose, hemicellulose and lignin (lignocellulosic complex). The hydrolysis of lignocellulose to glucose is a major bottleneck in cellulosic biofuel production processes. In nature, microorganisms, especially fungi, are able to degrade the plant cell wall through a set of acting synergistically enzymes. This phenomenon leads to glucose being released in a free form, which can enter the metabolism of the microorganism, providing its energy. A great challenge is to modify the architecture of the plant cell walls and/or the ability of the microorganisms to degrade it, by modifying their genomes. For instance, researchers can generate genetically engineered microorganisms able to degrade efficiently the polymers in the plant cells, producing sugars monomers that can be fermented directly by yeasts, generating ethanol.
The brown rot, white rot and soft-rot fungi such as Phanerochaete chrysosporium, Trametes versicolor, Ceriporiopsis subvermispora, and Pleurotus ostreatus are employed for biological pretreatment of lignocellulosic biomass.
A large amount of research is decided to lignocellulosic biomass .this is highly abundant making is an interesting substrate For microbial production processes in general. However, few microorganisms metabolize the pentose derived from this raw material .so this type of biomass has not been used extensively to date. The fungus R.oryzae and the gram bacterium bacillus coagulans have been shown to convert xylose to hemicellulose hyrolysates.
Efficient contact between the phases the gas and the liquid and eventually the third phase the solid catalyst. High liquid hold up recommended for reactions taking place in the liquid phase. Reasonable interphase mass transfer rates at low energy input. Limitation of pressure drop. Easy temperature control. High adaptability for a specific process. No serious erosion and plugging problem due to the catalyst. Low cost of construction and operation.
Bubble column bioreactors have air sparger which ensures uniform mixing by proper distribution of gas and liquid phase and so provide good mixing it has a good heat transfer characteristics , another advantage is that simple operation without any moving part as no mechanical moving part is there so used for culture of shear sensitive organisms and so easy to maintain sterility and low cost also, it is having simple design so capital and operational cost are considerably low.
Bubble columns offer several advantages, such as simple operation without any moving parts; excellent mixing, heat and mass transfer rates; low catalyst attrition rates; and the ability to accommodate a wide range of residence time requirements. Some of the disadvantages of bubble columns are backmixing in liquid phase (may result in lower conversion and unfavorable selectivity) and limitations on catalyst size and loading.Despite their simple operation, bubble column reactors exhibit some of the most complex hydrodynamics due to spatiotemporal variations in interactions among gas, liquid and solid phases. Two major flow regimes exist in bubble column reactors: the homogeneous regime and the heterogeneous regime.
Bubble columns offer several advantages, such as simple operation without any moving parts; excellent mixing, heat and mass transfer rates; low catalyst attrition rates; and the ability to accommodate a wide range of residence time requirements.
advantages of bubble column reactor include low capital cost, lack of moving parts and satisfactory heat and mass transfer performance. as in stirred vessels, foaming can be a problem requiring mechanical dispersal or addition of antifoam to the medium. bubble column hydrodynamics and mass transfer characteristics depends entirely on the behavior of the bubbles released from the sparger.
Bubble columns offer several advantages, such as simple operation without any moving parts; excellent mixing, heat and mass transfer rates; low catalyst attrition rates; and the ability to accommodate a wide range of residence time requirements.
Bubble column reactors provide advantages both in design and operation as compared to other reactors. They have excellent heat and mass transfer characteristics, meaning high heat and mass transfer coefficients. Little maintenance and low operating costs are required . Lack of moving parts and compactness.
Biopharmaceuticals. Therapeutic proteins, polysaccharides, vaccines, and diagnostics.
Specialty products and industrial chemicals. Antibiotics, value-added food and agricultural products, and fuels, chemicals, and fiber from renewable resources.
Environmental-management aids. Bioprocessing products and services used to control or remediate toxic wastes.
Vitamins such as vitamin B12, Bulk chemicals like ethanol, acetone butanol Therapeutic proteins such as insulin, monoclonal antibodies Enzymes like protease and antibiotics like peniciline, tetracycline Vaccines like for diphtheria, tetanus
Therapeutic proteins :- Erythropoietin from Recombinant mammalian cells. Growth hormones from Recombinant Escherichia coli. Alcohols :- Acetone/butanol from Clostridium acetobutylicum. Ethanol (nonbeverage) from Saccharomyces cerevisiae. Enzymes :- Glucoamylase from Aspergillus niger. Antibiotics :- Penicillins from Penicillium chrysogenum. Vaccines Hepatitis B Surface antigen expressed in recombinant Saccharomyces cerevisiae Mumps Attenuated viruses grown in chick embryo cell cultures Food Industries: Mainly includes alcoholic beverages and dairy products, several novel foods (soya sause) and mushrooms (starch and vitamins) and food additives (anti-oxidants) and value added products.
What are probiotics? Which organism are used in probiotics.And give some examples of probiotics products. What is the current market of probiotics product.
Probiotics are live bacteria and yeasts that are good especially for digestive system. Probiotics are "good" or 'helpful" bacteria.
The most commonly used probiotic microorganisms are Lactobacillus acidophilus , Saccharomyces boulardii , Bacillus coagulans.
Examples of probiotic products are - miso , kefir, yoghurt , tempeh, kimchi , pickles , traditional buttermilk , some types of cheese.
The current market of probiotics product is estimated at USD 49.4 Billion in 2018 and projected to grow at CAGR of 7.0% , to reach USD 69.3 Billion by 2023.
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. The most commonly used probiotic microorganisms against these pathogens are: Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Saccharomyces boulardii, Bifidobacterium bifidum and Bacillus coagulans. 1.Culturelle 2. Lactobacillus GG.
Probiotics are living microorganisms that boost health when consumed in adequate amounts.we can obtain them as food or supplements Organism used-Probiotics are usually bacteria, but certain types of yeasts can also function as probiotics. There are also other microorganisms. The most common probiotic bacteria are Lactobacillus and Bifidobacteria. Other common kinds are Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus, Lactobacillus casei, Probiotic products-Probiotic foods include yogurt, kefir, sauerkraut, tempeh, and kimchi,pickles,traditional buttermilk. In market-Vegan Probiotic with Prebiotic capsules, Renew life #1 women’s Probiotic is the highest-ranked probiotic for women, Dr Mercola Complete Probiotics Referance-https://www.discovermagazine.com/sponsored/best-probiotic-supplements-2020-top-gut-health-aid-reviews, https://www.healthline.com/nutrition/probiotics-101#gut-health,
Probiotics are living microorganisms, mostly bacteria and yeast with health benefits.
Lactobacilli and bifidobacteria are the most common probiotic bacteria, but the yeast Saccharomyces cerevisiae and some Escherichia coli strains are also used as probiotics.
Yogurt, Kombucha, Coconut Kefir, Kvass, Raw Cheese, Apple cider vinegar, Salted gherkin pickles, Brine-curved olives, Raw milk are the examples of probiotics products.
Growing public and scientific interest in probiotics. Global probiotic market estimated at billions of dollars per year. Hundred of probiotics available as food, dietary supplements, skin and pet products.
Probiotics are live microorganisms which when administered in adequate amounts confer a beneficial health benefit on the host.Lactobacillus and Bifidobacterium are most commonly used probiotics in food and feed. Other microorganisms such as yeast Saccharomyces cerevisiae and some Escherichia coli and Bacillus species are also used as probiotics.Yogurt is one of the original sources of probiotics and continues to remain a popular probiotic product today.
Strain improvement is a technology of manipulating and improving microbial strains in order to enhance metabolic capabilities. The direct improvement of product formation or cellular properties through modifications of specific biochemical pathways or by introduction of pathways using recombinant DNA technology. The process of selecting improved strains follows three basic steps: (1) mutagenesis of the population to create genetic variants (2) random selection or screening from the surviving population to find an improved strain; and (3) identification of improved strains through assay of fermentation broth for products
Strain improvement is defined as the science and technology of genetically modifying microbial strains to improve their potentials for numerous biotechnological applications and it majorly involves in iteration the genetic alterations, fermentation techniques and assay. The process of selecting improved strains follows three basic steps: (1) mutagenesis of the population to create genetic variants; (2) random selection or screening from the surviving population to find an improved strain; and (3) identification of improved strains through assay of fermentation broth for products.
They may trigger allergic reactions, and may also cause mild stomach upset, diarrhea, or flatulence (passing gas) and bloating for the first few days after starting to take them.
There are certain people who need to use caution when using probiotic supplements. There is a risk of infection in some people. Possible harmful effects of probiotics include infections, production of harmful substances by the probiotic microorganisms, and transfer of antibiotic resistance genes from probiotic microorganisms to other microorganisms in the digestive tract.
Probiotic may also cause skin rashes or itchiness.one review article of 2018 in that article found that two study participants who took probiotics to treat IBS reported an itchy rash as a side effect.
Probiotics side effects may mean that the good bacteria are working.The most common side effects are diarrhea,gas,bloating,cramps,rashes,acne. People are at greater risk of dangerous side effects are those with a weakened immune system or serious illness, in which case you should consult a doctor before taking large amounts of probiotics.
They can trigger an allergic reaction. They also cause mild stomach problems, especially the first few days you start taking them. other problems are stomach upset, gas, diarrhea, or bloating.
If you have an immune system problem or another serious health condition, you may have a greater chance of issues. Some reports have linked probiotics to serious infections and other side effects. The people most likely to have trouble are those with immune system problems, people who've had surgery, and others who are critically ill. Don't take probiotics if you have any of those issues.
1. They May Cause Unpleasant Digestive Symptoms. 2. Amines in Probiotic Foods May Trigger Headaches. 3. Some Strains Can Increase Histamine Levels. In rare cases, the bacteria or yeasts found in probiotics can enter the bloodstream and cause infections in susceptible individuals.
Probiotics are safe for the majority of the population, but side effects can occur. The most common side effects are a temporary increase in gas, bloating, constipation and thirst. Some people can also react poorly to ingredients used in probiotic supplements or to naturally occurring amines in probiotic foods.
Risks of probiotics -
Possible harmful effects of probiotics include infections, production of harmful substances by the probiotic microorganisms, and transfer of antibiotic resistance genes from probiotic microorganisms to other microorganisms in the digestive tract.
Probiotics is beneficial for many people but at the same time it also can cause side effects to many individuals. They may suffer from Bloating, Gas problem, Diarrhea, Abdominal Pain, cramping, fatigue, and even brain fog or memory problems.
Prebiotics are a group of nutrients and probiotics are a group of bacteria. PREBIOTIC powders are not affected by heat, cold, acid, or time. PROBIOTIC bacteria must be kept alive to be active. They may be killed by heat, stomach acid, or simply die with time. Research has determined that supplementing with an oligofructose enriched inulin-based (OEI) PREBIOTIC fiber can be helpful with a wide range of conditions and disorders, including digestive disorders, obesity, and bone loss. Certain PROBIOTIC species have been shown to be helpful for childhood diarrhea, irritable bowel disease, and for recurrence of certain bowel infections such as C. difficile.
Prebiotics are selectively fermented, dietary ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Prebiotics modify the balance of the intestinal microbiota by stimulating the activity of beneficial bacteria such as Lactobacilli and Bifidobacteria.
Probiotics are friendly bacteria or yeasts and are a concept in contrast to antibiotics. Lactobacilli and bifidobacteria are the most common probiotic bacteria, but the yeast Saccharomyces cerevisiae and some Escherichia coli strains are also used as probiotics.
Prebiotics are a special form of dietary fiber that acts as a fertilizer for the good bacteria in your gut.where probiotic is live bacteria that can be found in yogurt and other fermented foods. Which of these species are best for the average healthy person.
Prebiotics are the compounds in many of the high fiber foods that we eat. While humans lack the ability to break down the fiber that we consume in foods like fruits, vegetables, beans and whole grains, the microbes in your gut are more than happy to do the job for you, in a process referred to as “fermentation”. Probiotics are the “good” bacteria that we can consume from foods or supplements. Probiotics are the same bacteria that reside in your gut. Taking in probiotics can help to balance the populations of the various types of bacteria in your gut, which, in turn, promotes gut health.
Probiotics: Living strains of bacteria that add to the population of good bacteria in your digestive system. Probiotics: Miso soup Sauerkraut Kimchi Prebiotics: Specialized plant fiber that acts as food for the good bacteria. This stimulates growth among the preexisting good bacteria. Eg. Oats Jerusalem artichokes Asparagus Dandelion greens
The other name of strain robustness is strain resistant. An increase in strain robustness will be another key field of research because cost reduction is still the main focus if new microbial organic acid production process are to become industrially viable.
Strain robustness refers to the ability of a particular microbial strain to adjust rapidly to different stressful conditions which can be due to varying temperature and pH, nutritional limitations, presence of certain chemical toxins (sometimes preservatives and flavoring agents). As the environment in a fermenter is not actually favourable for microorganisms to survive easily, the robustness provides them all these abilities to survive and work with good efficiency in order to give a required amount of product within a required period of time.
Bubble column bioreactors are tall column bioreactors where gas is introduced ion the bottom section for mixing and aeration purposes and Airlift bioreactors are similar to bubble column reactors but differ by the fact that they contain a draft tube.
The vessel used for bubble column bioreactors is usually cylindrical with an aspect ration of 4-6 (i.e., height to diameter ratio) In the airlift bioreactors the medium of the vessel is divided into two interconnected zones by means of a baffle or draft tube.
In the bubble column bioreactor, the air or gas is introduced at the base of the column through perforated pipes or plates, or metal micro porous spargers and the flow rate of the air/gas influences the performance factors oxygen transfer, mixing while airlift bioreactor the mixing of the contents is better compare to bubble columns because the draft tube is always an inner tube or an external transfer which improves circulation and oxygen transfer and equalizes shear forces in the reactor.
Air lift bioreactor:- typical motionless bioreactor where the internal circulation and mixing are achieved by mixing air. Entire reactor is divided into two halves by draft tube. Used for more denser suspension of micro organisms There are two types of ALR's: external loop and internal loop ALR.
Bubble column:- they are tall column bioreactor where gas is introduced in the bottom section for mixing and aeration purpose. Do not have draft tube. Used for less denser suspension of micro organisms.
The airlift bioreactor are more efficient than bubble column particulary for more denser suspension of microorganisms this is mainly because in this bioreactor the mixing of content is better compared to bubble column airlift column is similar to bubble column reactor but differ by the fact that they contain a draft tube
MVTR is moisture vapor transmission rates. Once the low water activity probiotic format has been produced, those conditions can be maintained by choosing packaging with adequate MVTR. The lower the MVTR, the slower the moisture ingress.
Probiotic products generally require carriers and pro- cessing aids to facilitate powder processibility.The moisture vapor transmission rate (MVTR)also called as water vapor transmission (WVTR) is the most important criterion for selecting packaging material. MVTR is generally calculated in grams of water per mil thickness per surface area per unit time. The size of a package significantly affects its surface area.
Moisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR), is a measure of the passage of water vapor through a substance. It is a measure of the permeability for vapor barriers.
Moisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR), is a measure of the passage of water vapor through a substance. It is a measure of the permeability for vapor barriers.There are various techniques to measure MVTR,such as gravimetric techniques. The most common international unit for the MVTR is g/m2/day
Moisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR) it is the steady state rate at which water vapour and oxygen respectively permeate through a film at specified conditions of temperature and relative humidity.
The moisture (or water) vapor transmission rate (MVTR or WVTR) is the single most important criterion for selecting packaging material. MVTR is usually calculated in grams of water per mil thickness per surface area per unit time. The size of a package significantly affects its surface area
It is the steady state rate at which water vapour and oxygen respectively permeate through a film at specified conditions of temperature and relative humidity.
Porous sparger has some limitation . It is used only in lab scale-non agitated vessel. The size of the bubble formed is 10-100 times larger than pore size. There is a pressure drop across the sparger and the holes tend to be blocked by growth while in the case of orfice sparger in small stirred fermenter. It is a perforated pipe kept below the impeller in the form of crosses or rings. The size should be ~ ¾ of impeller diameter. Air holes drilled on the under surfaces of the tubes and the holes should be atleast 6mm diameter. This type of sparger is used mostly with agitation. It is also used with out agitation in some cases like yeast manufacture, effluent treatment and production of SCP due to this reasons orifice Sparger is better than porus sparger
Orifice sparger used in small stirred fermenter. It is a perforated pipe kept below the impeller in the form of crosses or rings. It is single open/partially closed pipe positioned centrally below the impeller. When air is passed through this pipe there is lower pressure loss and does not get blocked.
Whereas, Porous sparger of sintered glass, ceramics or metal, has been used primarily on lab scale in non aginated vessel.The bubble size produced from such sparger is always 10 to 100 times larger than the pore of the aerator block.
Alcoholic fermentation of the main plant biomass-derived monosaccharides by this yeast. Wild-type S. cerevisiae strains readily ferment glucose, mannose and fructose via the Embden–Meyerhof pathway of glycolysis, while galactose is fermented via the Leloir pathway. Construction of yeast strains that efficiently convert other potentially fermentable substrates in plant biomass hydrolysates into ethanol is a major challenge in metabolic engineering. The most abundant of these compounds is xylose.
The major challenge of Alcohol Fermentation by Saccharomyces Cerevisiae is to achieve the rapid transition from proof-of-principle experiments under ‘academic’ conditions (synthetic media, single substrates or simple substrate mixtures, absence of toxic inhibitors) towards efficient conversion of complex industrial substrate mixtures that contain synergistically acting inhibitors.
Saccharomyces cerevisiae requires high water activity of ~0.65. Water is essential for fermentation while high sugar containing media can cause osmotic stress (reduced water availability). S. cerevisiae can respond to the lack of water by over producing glycerol which will protect the cell membrane but over production of glycerol will affect the yield of required product. Since S. cerevisiae is sometimes referred to as facultative anaerobe, it can not actually grow under strictly anaerobic conditions. Thus, for effective fermentation either some oxygen should be supplied at the start of fermentation or commercially available sterol growth factors should be supplemented to the medium. And it in turn is economically challenging for industries. Sometimes. fatty acids like decanoic and octanoic acids are formed during fermentation which are toxic to the S. cerevisiae. Under aerobic conditions these fatty acids are used up in sterol production. However under anaerobic conditions they get accumulated in the cell wall which adversely affects cell membrane function, consequently sugar metabolism gets affected and fermentation ceases. S. cerevisiae is naturally unable to utilize pentose sugars like xylose and arabinose. Alcohol fermentation using lignocellulosic biomass is also very challenging for S. cerevisiae. Lignocellulosic biomass first requires pretreatment which may result in release of certain aldehydes and these aldehydes are toxic for S. cerevisiae.
Saccharomyces cerevisiae is mostly utilize in the beer making process ferments the different types of sugars found in the wort, pre-fermented beer, to produce ethanol, due to its satisfactory fermentative capacity, rapid growth and easy adaptation. Saccharomyces cerevisiae is considered to a top fermenting yeast because as the yeast flocculate or clump together they attach to the carbon dioxide being produced and float to the top of the wort. This allowed brewers to collect the yeast and create more colonies for later beers. The top fermenting yeast is also characterized by the warm temperature required for optimal fermentation and the temperature ranges from 59 to 68 °F.
S.cerevisiae is the most studied species and the most utilized in the fermentation of wines and beers due to its satisfactory fermentative capacity, rapid growth and easy adaptation. They tolerate high concentrations of SO2 that normally most non-Saccharomyces yeasts do not survive.
S. cerevisiae has been an essential component of human civilization because of its extensive use in food and beverage fermentation in which it has a high commercial significance. In the European yeast industry, a 1 million tones is produced annually, and around 30% of which is exported globally.
The production of ethanol from lignocellulosic biomass can be achieved through two different processing routes. They are:
Biochemical – in which enzymes and other micro-organisms are used to convert cellulose and hemicellulose components of the feedstocks to sugars prior to their fermentation to produce ethanol;
Thermochemical – where pyrolysis/gasification technologies produce a synthesis gas (CO + H2) from which a wide range of long carbon chain biofuels, such as synthetic diesel or aviation fuel, can be reformed.
Traditional Saccharomyces cerevisiae ferments glucose to ethanol rapidly and efficiently, but it is limited in its fermentation of pentose sugars (xylose and arabinose) to ethanol. For future sustainable and cost-efficient lignocellulosic biomass conversion to ethanol, there exist two major challenges: heterogeneous sugar utilization and stress tolerance in engineering microbial catalytic fermentors for bioethanol production.
difference between thermometer and thermistor
ReplyDeletethermometer is an apparatus used to measure temperature and thermistor is a resistor whose resistance varies rapidly and predictably with temperature and it can be used to measure the temperature
DeleteDifference between Thermometer and Thermister is that -Thermometer is a device that measures temperature or a temperature gradient ( the degree of hotness or coldness) whereas
DeleteThermistor is a resistance thermometer, or a resistor whose Resistance is dependent on temperature . The term is a combination of "Thermal"and "Resistor".
thermistor is defined as a type of resistor whose electrical resistance varies with changes in temperature. Also called thermal resistor And thermometer is a device that measures temperature or a temperature gradient.
DeleteThe common thermometer is a fairly simple device. It is based primarily around the comparative movements of two metals as they press down on an electric connector or contact. Two metals are in a thermometer. They are often copper and aluminum, tungsten and nickel, or some combination of those metals. When they experience a temperature change, their responsive movements produce pressure that either presses against the electric contact or pulls away from the electric contact. The device is calibrated to perform the requisite movement at just the correct temperature to press down on the contact.
DeleteA thermistor is based on the same principle as a thermostat, but it is used in a different manner. A thermistor uses a metallic oxide compound such as cobalt or manganese. The principle is that the conductivity of the metallic oxide changes according to temperature. Depending on the metallic oxide compound used, usually the conductivity increases as temperature increases; the amount of electricity moving through the compound changes according to temperature. Therefore, the device is calibrated to read changes in conductivity as reflecting changes in temperature.
A thermistor is a resistance thermometer, or a resistor whose resistance is dependent on temperature. This type of thermistor is used the most. A PTC thermistor works a little differently. When temperature increases, the resistance increases, and when temperature decreases, resistance decreases. The working principle of a thermistor is that its resistance is dependent on its temperature. We can measure the resistance of a thermistor using an ohmmeter.
DeleteReference: https://www.google.com/search?q=difference+between+thermometer+and+thermistor&client=ms-android-oppo&ei=s0tlYL_gMcve9QP8q63ICQ&oq=difference+between+thermo+and+thermistor&gs_lcp=ChNtb2JpbGUtZ3dzLXdpei1zZXJwEAEYAzIGCAAQBxAeMgYIABAHEB4yBggAEAcQHjIGCAAQBxAeMggIABAIEAcQHjIICAAQCBAHEB4yCAgAEAgQBxAeMggIABAIEAcQHjoECAAQRzoECAAQDToFCAAQzQI6CAgAEAcQChAeUKwrWOdWYPBoaABwAXgAgAHkAYgBmg6SAQUwLjQuNZgBAKABAcgBCMABAQ&sclient=mobile-gws-wiz-serp
thermometer is an apparatus used to measure temperature while thermistor is a resistor whose resistance varies rapidly and predictably with temperature and as a result can be used to measure temperature.
DeleteReference: https://wikidiff.com/thermometer/thermistor
The thermistor is the type of thermal resistor whose resistance changes with the temperature. It is made of semiconductor material. The thermistor has two types of temperature coefficient, i.e., the positive and the negative.
DeleteThe thermocouple is used for sensing and measuring the temperature. The thermocouple is a temperature measuring device. In the thermocouple, the two wires of different metals are connected at one point. The two dissimilar metals induce a voltage because of the variation in temperatures of the metals.
Thermometer is a device used to measure the temperature of an object and Thermistor is a device used as temperature sensors they can be found in every day appliances such as fire alarms, ovens and refrigerators, they are also used in digital thermometers and in many automotive applications to measure temperature.
DeleteIn terms of fermentation, thermometer is an device used to measure temperature of vessel or pipelines while thermistor is semiconductor used as temperature probe and its main characteristic is a large change in resistance with a small temperature change.
DeleteReference : Principle of Fermentation Technology
What is HTST?
ReplyDeleteThe most common method used in US is High temperature short time Pasteurization , which uses metal plates and hot water to raise milk temperature to atleast 161 degree feranhite for not less than 15 seconds, followed by rapid cooling.
DeleteHTST is aseptic canning process whereby presterilized containers are filled with a sterlized and cooled product and sealed in a sterile atmosphere with a sterile cover.
HTST is the most common pasteurization technique in dairy industry it is also known as flash pasteurization it is method of pasteurization perishable beverage like fruit and vegetables juices,beer and wine .
DeleteHTST refers to High temperature short time which is continuous process and this process is pasteurization method in which milk is heated to 72-75 degrees Celsius with holding time of 15sec and cooling down to 4degree Celsius.
DeleteHTST means high temperature short time pasteurization . Pasteurization destroys pathogenic organisms such as bacteria, viruses, protozoa, molds and yeasts in milk products to reduce bacterial content. In this method raise milk temperatures to at least 161° F (72° C) for at least 15 seconds. Than repid cooling at 4°C.
DeleteHTST pasteurisation is an effective method of making milk safe for consumption, without unduly changing either its sensory characteristics or its nutritional value. As a continuous process, it makes use of energy regeneration and it is capable of both scales of operation and energy efficiencies that cannot be matched by alternative processes. The most important determinants to ensure good keeping quality are raw material quality, ensuring time–temperature conditions, reducing or eliminating post-pasteurisation contamination, and ensuring that a low temperature is maintained during storage. Most HTST pasteurisers are of the plate type and these should be tested periodically for leaks; if leaks do occur, they should do so in a safe fashion, i.e. so that pasteurised milk is not contaminated with cooling water or raw milk in the regeneration section. The control instrumentation, diversion valves and other valves should be checked regularly. Pasteurisation is crucial to many processes, for example cheese-making, ice-cream manufacture and powdered milk production, to ensure that these are free of pathogenic microorganisms. Again, in all these processes, it is crucial to reduce ppc, to ensure the best quality products.
DeleteReference: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/high-temperature-short-time-pasteurization
HTST means high temperature short time pasteurization. it is also known as flash pasteurization. large quantities of milk is pasteurized by using this method. it is a quick heating at 72 degree Celsius for 15 seconds and then rapid cooling.
DeleteHigh Temperature Short Time (HTST) is a method in which foods are heated at a high temperature for a short period of time. The time and temperature conditions depend on several factors, such as size, shape, and type of food. HTST method results in a higher retention of quality characteristics, such as vitamins, odor, flavor, and texture, while achieving the same level of sterility as the traditional canning process.
DeleteWhat is the difference between hydrostatic pressure and osmotic pressure?
ReplyDeleteHydrostatic pressure is the pressure at any point of a non flowing liquid due to the force gravity. It occurs in both pure and homogenous solutions. Whereas osmotic pressure is the pressure required to prevent a solution from undergoing osmosis and cannot be found in pure solutions.
DeleteHydrostatic pressure is water being pushed out by some force. while osmotic pressure is pressure which needs to be applied to a solution to prevent the inward flow of water across a semipermeable membrane to nullify osmosis.
DeleteThe main difference between hydrostatic pressure and osmotic pressure is that hydrostatic pressure is found in any type of homogenous fluid whereas osmotic pressure is not found in pure solutions.
DeleteHydrostatic pressure is water being pushed out by force while Osmotic pressure is water moving from the high concentration to low concentration.
DeleteHydrostatic pressure is observed in non flowing solutions. It occurs in both pure and homogeneous solutions. It differents in different level of same liquid.
DeleteOsmotic pressure is observed in solution where movement of solutes occur. It cannot find in pure solution. It is same in every level of same liquid.
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Delete1.Hydrostatic pressure is the pressure at any point of a non-flowing liquid due to the force of gravity.The osmotic pressure is the pressure required to prevent a solution from undergoing osmosis.
Delete2.Hydrostatic pressure is observed in non-flowing solutions.Osmotic Pressure is observed in solutions where movement of solutes occurs.
3.In hydrostatic pressure, a semi-permeable membrane is not involved.In osmotic pressure, a semi-permeable membrane is involved.
Hydrostatic pressure forces fluid out of the capillary , Hydrostatic pressure is the force generated by the pressure of fluid within or outside of capillary on the capillary wall.
DeleteOsmotic pressure draws fluid back , osmotic pressure is determined by osmotic concentration gradients , that is the difference in the solute to water concentrations in the blood and tissue fluid.
Hydrostatic pressure is the pressure at any point of the non-flowing liquid due to the force gravity while osmotic pressure is the pressure required to prevent a solution from undergoing osmosis. Hydrostatic pressure occurs in both pure solutions and homogenous solutions whereas osmotic pressure cannot occur in pure solution.
DeleteHydrostatic pressure at different points of the same liquid is different but at points in the same level of the same liquid is the same. However osmotic pressure is equal in whole solution.
What is the Difference between Adsorbent and Adsorbate?
ReplyDeleteThe analyte which is adsorbed is called adsorbate. The process which is happening on the surfaces is called adsorbent.
DeleteThe phenomenon of adhesion of the molecules of a substance on the surface of a liquid or solid is known as adsorption. The substance which gets adsorbed on a surface is called the adsorbate and the substance on which it is adsorbed is known as an adsorbent.
DeleteAdsorbent is an adsorptive material.The solid substance on the surface of which adsorption occurs. It may be solid or liquid and have high surface area and it is insoluble in mobile phase.
DeleteExample is activated charcoal silica gel
Where as Adsorbate is an adsorbed substance and the substance which get absorbed on the solid surface due to intermolecular attraction. It may be gas or a solute in any solution.
Example is if a gas get absorbed on to surface of solid,then gas is adsorbate.
The substance whose molecules get adsorbed at the surface is called the adsorbate.
DeleteThe substance on whose surface the process takes place is called the adsorbent.
Adsorbent is a substance that is usually porous in nature with high surface area that can adsorb substances onto its surface with the help of intermolecular forces.
DeleteAdsorbate is a substance that is adsorb on a surface of another substance or adsorbent.
For example, in adsorption chromatography silica gel beads are said to be adsorbent while compound to separated is adsorbate.
An adsorbent is a substance that is usually porous in nature with high surface area that can adsorb substances onto its surface with the help of intermolecular forces
ReplyDeleteAn adsorbate is a substance that is adsorb on a surface of another substance.
An adsorbate is a substance that is absorbed (i.e. if a gas is absorbed by a solid, the gas therefore becomes the adsorbate), which an adsorbent is a substance that absorbs another substance (e.g. silica gel).
What is called Adsorption and Desorption ?
ReplyDeleteAdsorption refers to the process by which some solid hold molecules of a gas or liquid or solute as a thin film and Desorption refers to the release of an adsorbed substance from a surface.
Delete
DeleteAdsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface.
Desorption is a phenomenon whereby a substance is released from or through a surface. The process is the opposite of sorption.
Adsorption is a surface process, the accumulation of a gas or liquid on a liquid or solid.
DeleteDesorption is the release of one substance from another, either from the surface or through the surface.
adsorption is the accumulation while desorption is the removal of the substance from the surface.
DeleteAdsorption is the process in which an adsorbate is accumulated on adsorbent in which adsorbate can be dissolved solid or liquid or gas while adsorbent is surface like silica gel, graphite, activated charcoal, etc.
DeleteDesorption is the process in which the adsorbed substance is released from the surface. It can also called as reverse of adsorption.
Adsorption is the attachment of one compound to the surface of another compound. The opposite of adsorption is desorption, which is the release of the compound from the surface of another compound.
ReplyDeleteWhat kind of material is used in absorbent?
ReplyDeleteIdeally it can be inert material With high porosity and it should be selectively bind to adsorbate of interset
DeleteCotton wool,Fabric,Sponge are the materials use in absorbent.
DeleteWool , fleece , flannel , fabric ,cotton wool are used in a absorbent.
Deletethe material should have high resistance, high thermal stability and small pore diameters which results in high exposed surface area and hence high capacity for adsorption.
DeleteWhy is E. coli most widely used organism for industrial or large scale production purposes?
ReplyDeleteE.coli is the most widely studied prokaryotic model organism, so an important species in the field of biotechnology and microbiology.
DeleteOther reasons:
As it is easy to grow, simple nutritional needs, cheap carbon & energy source used, efficiently produce a product, genetically manipulated, can be readily harvested from medium, readily breakable if intracellular product, limited byproducts in fermentation medium and is genetically stable.
It allows a simple process set-up and is Food and Drug Administration (FDA)- approved; GRAS-generally regarded as safe, thus safe to use as well.
E. coli holds an important position in industrial microbiology and modern biological engineering because of its easy manipulation and also long history of its laboratory cultures. The research work of Herbert Boyer and Stanley Norman Cohen regarding use of restriction enzymes and plasmids in order to create recombinant DNA by E. coli became the base of biotechnology. E. coli is considered to be a very flexible host for the heterologous proteins production. Recombinant protein production involves various protein expressions in E.coli. A very useful and important application of recombinant DNA technology was production of human insulin by E. coli manipulation. The reason of widespread use of E. coli for study purpose is the ease of its maintenance and breeding in a laboratory environment plus its meticulous experimental advantages. As compared to other living organisms more is known about E. coli because of its simple nutritional requirements, rapid growth rate and most important it's well established genetics. Rate of cell division of E. coli is average of once in every 30 min, thus enabling quick environmental adaptation. This fast division rate of E. coli has helped in evolutionary experiments which are conducted in the laboratories.
DeleteBecause E. coli is preferable for its relative simplicity, inexpensive and fast high-density cultivation, well-known genetics, and large number of compatible molecular tools available and they allow simple set-up process in industries.
DeleteBecause owing to its rapid growth, high yield of the product,cost-effectiveness, and easy scale up process.
DeleteE. coli is the most widely studied model organism. It's genome structure is also known so manipulation can be carried out easily to produce therapeutic protein. Also it is easy to work with as it's generation time in laboratory is only 20 mins.
DeleteE coli is crucial in modern biotechnology. It has high yeild of product , easy scale up process , generation time of ecoli is only 20 minutes and as E coli is inexpensive.
DeleteE.coli is highly studied, easily growing microorganism at body temperature, can be manipulated as per the requirement of the process, do not need highly formulated medium, it is facultative anaerobe hence can carry metabolism in both presence and absence of oxygen.
DeleteE.coli is easy and fast to grow in laboratory or industrially as it grows best at body temperature which is easy to achieve and maintain,it can obtain food from wide variety of sources so in industry it can be cheaply and easily fed.it can grow anaerobically and also aerobically.
ReplyDeleteWhat is upstream processing?
ReplyDeleteUpstream processing comprises tasks in the initial stages of the fermentation process. This includes all steps related to the development of microorganisms, nutrient preparation, cell culture, cell separation and harvesting.
DeleteUpstream process refers to the culturing of the cell and microorganism to create the bulk product this process is typically done through cell culture or fermentation
DeleteThe upstream stage of the production process involves searching for and extracting raw material.The upstream part of the production process does not do anything with the material itself,such as processing the material. This part of the process simply finds and extracts the raw material. Thus any industry that relies on the extraction of raw material commonly has an upstream stage in its production process.
DeleteUpstream processing refers to the first step in which biomolecules are grown usually by bacterial or mammalian cells lines in bioreactors.
DeleteWhen they reached the desired density they are harvested and moved to the downstream section of the bioprocess.
The upstream part of a bioprocess refers to the first step in which microbes/cells are grown, e.g. bacterial or mammalian cell lines in bioreactors. Upstream processing involves all the steps related to inoculum development, media development, improvement of inoculum by genetic engineering process, optimization of growth kinetics so that product development can improve tremendously
DeleteIn the biotechnology sector the term upstream processing comprises all measures for the preparation of fermentation. The process includes the proper storage of microorganisms, cell isolation and cultivation, the cultivation of the cells until the final harvest, as well as the cleaning and sterilization of the fermenter.
DeleteReference: https://www.lewa.com/en/applications/upstream-processing
Upstream Processing refers to the first step in which biomolecules are grown, usually by bacterial or mammalian cell lines, in bioreactors. When they reach the desired density (for batch and fed batch cultures) they are harvested and moved to the downstream section of the bioprocess.
DeleteWhat is the difference between in these three terminology yield titre and productivity
ReplyDeleteYield refer to the percentage of substance which is converted into product so it would measure in terms of percentage how much of the substrate converted into product.
DeleteProductivity talk about the speed at which the process is progressing it is measured in terms of g/litre/yr instead of gram it can be any unit of weight instead of litre it can be any unit of volume and instead of yr it can be any unit of time it may be in term of days also so much product is been form per litre of fermentation of growth per yr of time that idea can gain by productivity.
Titre is measured in terms of mg/litre or g/litre that what is the final concentration of product per litre of fermentation growth.
Yield - refers to the percentage of substrate converted into product in terms of gram /liter/ hour.
DeleteProductivity - is measured in the terms of g/L/hr.
Titer - Lesser the titer , more is the yeild productivity. It is measured in mg/liter.
What is called fed batch culture ?
ReplyDeleteFed batch culture is modification of the Batch cell Culture technique. In fed batch cell culture we add nutrients before the start of the process as well as during the process of cell culture.There are certain nutrients and substrate which when present in excess may cause catabolite repression or substrate inhibition and to prevent both of these conditions the nutrients or substrate are added during the process only in a sufficient amount whenever required. Apart from overcoming catabolite repression and substrate inhibition other imp advantages of fed-batch include the ability to achieve high cell densities which further helps in higher production of biomass related products.
DeleteFed-batch culture is, in the broadest sense, defined as an operational technique in biotechnological processes where one or more nutrients (substrates) are fed (supplied) to the bioreactor during cultivation and in which the product(s) remain in the bioreactor until the end of the run.
DeleteReference : https://en.m.wikipedia.org/wiki/Fed-batch_culture#:~:text=Fed%2Dbatch%20culture%20is%2C%20in,the%20end%20of%20the%20run.
Fed-batch culture is, in the broadest sense, defined as an operational technique in biotechnological processes where one or more nutrients (substrates) are fed (supplied) to the bioreactor during cultivation and in which the product(s) remain in the bioreactor until the end of the run.
DeleteReference: https://www.google.com/search?client=ms-android-oppo&q=What+is+fed-batch+culture&sa=X&ved=2ahUKEwj6n4zu7ejvAhWlGKYKHfVWBA4Q1QIwEHoECA4QAQ&biw=360&bih=748
Fed batch culture are batch culture which are fed continuously or sequentially with medium without removal of culture fluid.
DeleteWhat are the type of bioreactor?
ReplyDeleteThere are mainly six types
DeleteAirlift Bioreactors
Bubble Column Bioreactors
Continuous Stirred Tank Bioreactors
Photo-Bioreactors
Packed Bed Bioreactors and
Fluidized Bed Bioreactors.
Types of Bioreactors :-
DeleteStirred tank bioreactor
Pneumatically Agitated bioreactors:
Airlift bioreactor
Loop reactor
Bubble column
Immobilized microorganism reactor
Membrane reactors
Photo-Bioreactors
Batch and Fed batch reactors
Continuous reactor
Moving bed Bioreactor
Fibrous bed Bioreactor
Packed Bed Bioreactor
Fluidized Bed Bioreactor
Hollow fiber membrane Bioreactor
Aerobic and anaerobic
Types of bioreactor -
DeleteContinous stirred tank bioreactors
Bubble column Bioreactors
Airlift Bioreactors
Fluidized bed bioreactors
Photo bioreactors
Packed bed bioreactors
Aerobic
Anaerobic
Loop reactor
The six types are:
DeleteContinuous Stirred Tank Bioreactors
Bubble Column Bioreactors
Airlift Bioreactors
Fluidized Bed Bioreactors
Packed Bed Bioreactors and
Photo-Bioreactors
The six types are:
Delete(1) Continuous Stirred Tank Bioreactors
(2) Bubble Column Bioreactors (3) Airlift Bioreactors
(4) Fluidized Bed Bioreactors (5) Packed Bed Bioreactors and (6) Photo-Bioreactors
Reference: https://www.biologydiscussion.com/biotechnology/bioprocess-technology/bioreactors-types-6-types-of-bioreactors-used-in-bioprocess-technology/10090
Types of Bioreactors are
DeleteContinuous Stirred Tank Bioreactors
Bubble Column Bioreactors
Airlift Bioreactors
Packed Bed Bioreactors
Fluidized Bed Bioreactors
Photo Bioreactors
Membrane Bioreactors
Rotary Drum Bioreactors
Mist Bioreactors
six types of bioreactors used in bioprocess technology. The six types are: (1) Continuous Stirred Tank Bioreactors (2) Bubble Column Bioreactors (3) Airlift Bioreactors (4) Fluidized Bed Bioreactors (5) Packed Bed Bioreactors and (6) Photo-Bioreactors.
DeleteThe six types are: (1) Continuous Stirred Tank Bioreactors (2) Bubble Column Bioreactors (3) Airlift Bioreactors (4) Fluidized Bed Bioreactors (5) Packed Bed Bioreactors and (6) Photo-Bioreactors.
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ReplyDeleteWhere is citric acid used in food?
ReplyDeleteCitric acid is used mainly as a flavouring agent in the production of food and in soft drinks.it is also used as preservatives.
DeleteCitric acid is mostly used in food industry. It is used to preserve ingredients, boosts acidity, enhance flavor.
DeleteCitric acid is used in processed food products like beverages, drinks etc. Due to its sour taste, it is used in making certain candies. Sometimes the sour candy is covered with white powder which is citric acid. To keep fat globules away some ice cream companies use it as an emulsifier.
DeleteCitric acid is used to boost acidity, enhance flavor, and preserve ingredients.
DeleteSodas, juices, powdered beverages, candies, frozen foods, and some dairy products often contain manufactured citric acid.
DeleteCitric acid is often added to packaged food and drinks. It helps keep canned and jarred foods fresh over long periods of time. It can prevent some kinds of fresh-cut produce, like sliced apples, from turning brown. Citric acid can also help thicken foods or give them a slightly sour flavor. Citric acid can balance out the acid in a food or drink. Winemakers sometimes add it to their products to improve the taste. Some people take calcium citrate supplements, which can help prevent kidney stones.
Reference: https://www.webmd.com/diet/what-is-citric-acid#:~:text=Citric%20acid%20is%20often%20added,them%20a%20slightly%20sour%20flavor.
The food industry. Citric acid is often added to packaged food and drinks. It helps keep canned and jarred foods fresh over long periods of time.
DeleteAlcohol. Citric acid can balance out the acid in a food or drink.
Medicines. Some creams include citric acid to help clear up skin infections. Other citric acid drugs that you take by mouth can lower the amount of acid in your urine. This can help prevent kidney stones.
citric acid powder is available in market in white in color. it is stated that consuming citric acid improves kidney health. citric acid is used as
Delete1. FOOD ADDITIVE
- citric acid is used as a flavoring agent and preservative.
- it is used in processed food products like beverages, soft drinks etc.
- due to its sour taste, it is used in making certain candies.
- sometimes the sour candy is covered with white powder which is citric acid.
- to keep fat globules away some ice cream companies use it as emulsifier.
2 CLEANING AGENT
- citric acid is one of the chelating agent.
- with the help of citric acid limescale form evaporators and boilers is removed.
- it is used in soaps and laundry detergents as water are softened by the acid.
- household cleaners used in kitchen and bathroom also contains some amount of citric acid.
- it is not only used as cleanser but also as deodorizer.
3 COSMETICS
- citric acid helps in removal of dead skin so used for home masks.
- improves skin tone and skin growth by reducing wrinkles, acne scars etc.
- to balance the pH level citric acid is used in toner.
- it is found in hand soap, body wash, nail polish, face cleansers, shampoos and some other products as well.
4 WATER SOFTENER
- citric acid is used as a water softener is in detergents, because of its an organic acid, chelating, and buffering properties.
- the chemical properties of citric acid as a weak organic and make it a strong softener for water.
- it operates by breaking down the trace quantities of metal discovered in water, making it an optimal all natural option for hard water treatment.
5 INDUSTRIAL USES
- industrial uses of citric acid include detergent manufacturing, electroplating and leather tanning.
- citric acid is also used as a preservative for stored blood and a buffer and antioxidant to the pharmaceutical and cosmetics industry.
- several fungal derived acids have significant commercial value and have wide ranging applications in the food, feed, pharmaceutical and polymer industry.
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ReplyDeleteWhat is the difference between solid state fermentation and submerged fermentation?
ReplyDeleteSolid state fermentation carried out as batch while in the case of submerged fermentation is carried out as batch or continuous product yield is less in solid state fermentation
DeleteThe key difference between solid state fermentation and submerged fermentation is that solid-state fermentation involves the cultivation of microorganisms on a solid substrate with a low moisture content while submerged fermentation involves the cultivation of microorganisms in a liquid medium which has more than 95% water content.
Deletesubmerged fermentation process involves the development of microorganisms in liquid broth containing nutrients,it takes place by either fed batch or continuous.The required water content is high and mostly all nutrients are evenly distributed due to agitation.
Deletewhile in case of solid state fermentation,it occurs by microorganisms grown on solid surface or substrate having low moisture content.
solid state is simple process requiring less energy than submerged one and has advantage of waste disposal, solid state uses simple easily available medium while submerged requires expensive media.
Fermentation processes may be divided into two systems: submerged fermentation (SmF), which is based on microorganism cultivation in a liquid medium containing nutrients, and solid-state fermentation (SSF), which involves microbial growth, metabolism, and product formation on solid particles in a very small volume of water. Solid state fermentation also has a more easy downstream process than submerged fermentation.Solid state fermentation allows the growth of filamentous fungi in conditions which represent their natural environment.
DeleteRefrance :
https://www.ukessays.com/essays/biology/submerged-and-solid-state-fermentation-biology-essay.php
Solid state fermentation is fermentation method used by several industries like pharma, food , textile etc to produce metabolites of microorganisms using solid support in place of liquid medium.
Deletewhereas in Submerged fermentation is the process in which growth and decomposition of substrates is accomplished by microorganisms in the precence of plenty free water.
Solid-state fermentation uses a solid substrate to grow microorganisms while Submerged fermentation uses a liquid medium to grow microorganisms.
Deletesolid state fermentation has easy downstream process compare to submerged. in submerged the spores are produced to get high yield. in solid the bran is used.
DeleteSolid state fermentation:
DeleteIn this method, the microbes are grown on a solid substrate and the fermentation process is carried out in a complete absence of free water. Moisture, however, is required for the growth of microbes. Nearly 15% of water in the form of moisture is present.
Substrates that can be used in SSF can be cereal grains, wheat bran, sawdust, wood shaving, other plant and animal materials etc.
Submerged fermentation:
It is the process of development of the microbes in the liquid broth. This liquid broth has all the necessary nutrients and growth regulators for production of the desired product. Fastidious organisms have special growth requirement which can be fulfilled by submerged fermentation.
The advantage of using solid state fermentation over submerged fermentation is that the raw materials are extremely cheaper and product isolation (downstream process) is comparatively easier.
However, solid state fermentation is slower and only specialised microbe can grow. Many microbes cannot grow on a solid substrate and require liquid broth for their growth and production of the desired product.
In addition, submerged fermentation provides better control over growth conditions and homogenous conditions to all cells than solid state fermentation.
Mycelial organisms are well suited to SSF as their penetration and colonization into the solid substrates is facilitated by the hyphae.
What is the IUPAC name of citric acid ?
ReplyDeleteThe IUPAC name of citric acid is 2-hydroxypropane-1,2,3-tricarboxylic acid.
Delete2-hydroxypropane-1,2,3-tricarboxylic acid
DeleteThis comment has been removed by the author.
Delete2-hydroxypropane-1,2,3-tricarboxylic acid
Delete2-hydroxypropane-1,2,3-tricarboxylic acid
Delete2-hydroxypropane-1,2,3-tricarboxylic acid
Delete2-hydroxypropane-1,2,3-tricarboxylic acid
Delete2-hydroxypropane-1,2,3- tricarboxylic acid
DeleteWhat is Lignocellulosic Biomass ?
ReplyDeleteLignocellulose refers to plant dry matter (biomass), so called lignocellulosic biomass. It is the most abundantly available raw material on the Earth for the production of biofuels, mainly bio-ethanol. Lignocellulosic biomass can be broadly classified into virgin biomass, waste biomass and energy crops.
DeleteLignocellulosic biomass is the most economical and highly renewable natural resource in the world.
DeleteLignocellulosic biomass includes corn stover, corn cobs, sorghum stalks, wheat straw, cotton residue, alfalfa stems, wood, fast-growing plants such as grass, and bagasse, which is the fiber residue left after sugarcane and sorghum stalks are crushed to extract their juice. It is composed of carbohydrate polymers (cellulose, hemicellulose), and an aromatic polymer (lignin). It is used in Bioethanol production.
Lignocellulosic biomass is the most abundant renewable feedstock and is considerably cheaper than crude oil. As a result, there has been increased interest in developing lignocellulosic biomass-derived platform chemicals for biobased polyurethane applications. Technologies have been developed to produce various platform chemicals, such as sugar alcohols, organic acids, furfural, and 5-HMF, from lignocellulosic biomass via biorefining technologies. Extensive researches have been undertaken to produce new chemicals from lignocellulosic biomass and to improve the economic feasibility of processes for existing lignocellulosic biomass-derived platform chemicals. Currently, lignocellulosic biomass can be directly converted to liquid polyols through oxypropylation or liquefaction processes for polyurethane applications; however, there are challenges, such as high costs and inferior quality of final products. This chapter provides a detailed and in-depth review of these technologies, as well as perspectives on future efforts.
DeleteReference: https://www.sciencedirect.com/topics/engineering/lignocellulosic-biomass
Lignocellulosic biomass (LB) is an abundant and renewable resource from plants mainly composed of polysaccharides (cellulose and hemicelluloses) and an aromatic polymer (lignin).
DeleteLignocellulose consists of an intermeshed and chemically bonded complex of three main polymers are cellulose, hemicellulose, lignin and depending on the feedstock, pectin.
DeleteLignocellulosic biomass (LB) is an abundant and renewable resource from plants mainly composed of polysaccharides (cellulose and hemicelluloses) and an aromatic polymer (lignin). LB has a high potential as an alternative to fossil resources to produce second-generation biofuels and biosourced chemicals and materials.
ReplyDeleteWhich organism can able to utilize the lignocellulosic waste?
ReplyDeleteCellulases are produced by several types of microorganisms such as fungi, bacteria, actinomycetes. These microorganisms are exploited to utilize lignocellulosic wastes to produce cellulolytic enzymes.
DeleteMicroorganism such as fungi, bacteria and actinomycetes are able to produce cellulase which degrades lignocellulose waste and thus utilize them.
DeletePlant cells are mainly composed by lignocellulosic material, which includes cellulose, hemicellulose and lignin (lignocellulosic complex). The hydrolysis of lignocellulose to glucose is a major bottleneck in cellulosic biofuel production processes. In nature, microorganisms, especially fungi, are able to degrade the plant cell wall through a set of acting synergistically enzymes. This phenomenon leads to glucose being released in a free form, which can enter the metabolism of the microorganism, providing its energy. A great challenge is to modify the architecture of the plant cell walls and/or the ability of the microorganisms to degrade it, by modifying their genomes. For instance, researchers can generate genetically engineered microorganisms able to degrade efficiently the polymers in the plant cells, producing sugars monomers that can be fermented directly by yeasts, generating ethanol.
DeleteReference: https://www.intechopen.com/books/sustainable-degradation-of-lignocellulosic-biomass-techniques-applications-and-commercialization/microbial-degradation-of-lignocellulosic-biomass
The brown rot, white rot and soft-rot fungi such as Phanerochaete chrysosporium, Trametes versicolor, Ceriporiopsis subvermispora, and Pleurotus ostreatus are employed for biological pretreatment of lignocellulosic biomass.
DeleteA large amount of research is decided to lignocellulosic biomass .this is highly abundant making is an interesting substrate
ReplyDeleteFor microbial production processes in general. However, few microorganisms metabolize the pentose derived from this raw material .so this type of biomass has not been used extensively to date.
The fungus R.oryzae and the gram bacterium bacillus coagulans have been shown to convert xylose to hemicellulose hyrolysates.
What are the Advantages of using Bubble column Reactor?
ReplyDeleteAdvantages of Bubble column reactors are
DeleteEfficient contact between the phases the gas and the liquid and eventually the third phase the solid catalyst.
High liquid hold up recommended for reactions taking place in the liquid phase.
Reasonable interphase mass transfer rates at low energy input.
Limitation of pressure drop.
Easy temperature control.
High adaptability for a specific process.
No serious erosion and plugging problem due to the catalyst.
Low cost of construction and operation.
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DeleteBubble column bioreactors have air sparger which ensures uniform mixing by proper distribution of gas and liquid phase and so provide good mixing
Deleteit has a good heat transfer characteristics ,
another advantage is that simple operation without any moving part as no mechanical moving part is there so used for culture of shear sensitive organisms and so easy to maintain sterility and low cost also,
it is having simple design so capital and operational cost are considerably low.
Bubble columns offer several advantages, such as simple operation without any moving parts; excellent mixing, heat and mass transfer rates; low catalyst attrition rates; and the ability to accommodate a wide range of residence time requirements. Some of the disadvantages of bubble columns are backmixing in liquid phase (may result in lower conversion and unfavorable selectivity) and limitations on catalyst size and loading.Despite their simple operation, bubble column reactors exhibit some of the most complex hydrodynamics due to spatiotemporal variations in interactions among gas, liquid and solid phases. Two major flow regimes exist in bubble column reactors: the homogeneous regime and the heterogeneous regime.
DeleteReference: https://www.sciencedirect.com/topics/chemical-engineering/bubble-column
Bubble columns offer several advantages, such as simple operation without any moving parts; excellent mixing, heat and mass transfer rates; low catalyst attrition rates; and the ability to accommodate a wide range of residence time requirements.
Deleteadvantages of bubble column reactor include low capital cost, lack of moving parts and satisfactory heat and mass transfer performance. as in stirred vessels, foaming can be a problem requiring mechanical dispersal or addition of antifoam to the medium. bubble column hydrodynamics and mass transfer characteristics depends entirely on the behavior of the bubbles released from the sparger.
DeleteBubble columns offer several advantages, such as simple operation without any moving parts; excellent mixing, heat and mass transfer rates; low catalyst attrition rates; and the ability to accommodate a wide range of residence time requirements.
DeleteBubble column reactors provide advantages both in design and operation as compared to other reactors.
ReplyDeleteThey have excellent heat and mass transfer characteristics, meaning high heat and mass transfer coefficients.
Little maintenance and low operating costs are required .
Lack of moving parts and compactness.
Give (any Five) Major products of Biological processing ?
ReplyDeleteBiopharmaceuticals. Therapeutic proteins, polysaccharides, vaccines, and diagnostics.
DeleteSpecialty products and industrial chemicals. Antibiotics, value-added food and agricultural products, and fuels, chemicals, and fiber from renewable resources.
Environmental-management aids. Bioprocessing products and services used to control or remediate toxic wastes.
Reference: https://www.nap.edu/read/2052/chapter/6
Vitamins such as vitamin B12,
DeleteBulk chemicals like ethanol, acetone butanol
Therapeutic proteins such as insulin, monoclonal antibodies
Enzymes like protease and antibiotics like peniciline, tetracycline
Vaccines like for diphtheria, tetanus
Bulk organics like ethanol, acetone
DeleteOrganic acids like citric acid, gluconic acid
Amino acids like L-glutamic acid, L-lysine
Antibiotics like penicillin, cephalosporin
Extracellular polysaccharide like xanthan gum, dextran
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Delete1. processes producing microbial enzymes - amylase, protease, pectinase.
Delete2. processes producing microbial metabolites - ethanol, citric acid, glutamic acid, lysine, vitamins.
3. processes producing microbial cells or biomass as the products - bakers yeast.
4. processes producing recombinant products - interferon, human serum albumin, bovine somatostatin.
5. processes modifying substrates/ transformation process - vinegar
Therapeutic proteins :-
DeleteErythropoietin from Recombinant mammalian cells.
Growth hormones from Recombinant Escherichia coli.
Alcohols :-
Acetone/butanol from Clostridium acetobutylicum.
Ethanol (nonbeverage) from Saccharomyces cerevisiae.
Enzymes :-
Glucoamylase from Aspergillus niger.
Antibiotics :-
Penicillins from Penicillium chrysogenum.
Vaccines
Hepatitis B Surface antigen expressed in recombinant Saccharomyces cerevisiae
Mumps Attenuated viruses grown in chick embryo cell cultures
Food Industries: Mainly includes alcoholic beverages and dairy products, several novel foods (soya sause) and mushrooms (starch and vitamins) and food additives (anti-oxidants) and value added products.
What are probiotics? Which organism are used in probiotics.And give some examples of probiotics products. What is the current market of probiotics product.
ReplyDeleteProbiotics are live bacteria and yeasts that are good especially for digestive system. Probiotics are "good" or 'helpful" bacteria.
DeleteThe most commonly used probiotic microorganisms are Lactobacillus acidophilus , Saccharomyces boulardii , Bacillus coagulans.
Examples of probiotic products are - miso , kefir, yoghurt , tempeh, kimchi , pickles , traditional buttermilk , some types of cheese.
The current market of probiotics product is estimated at USD 49.4 Billion in 2018 and projected to grow at CAGR of 7.0% , to reach USD 69.3 Billion by 2023.
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases.
DeleteThe most commonly used probiotic microorganisms against these pathogens are: Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Saccharomyces boulardii, Bifidobacterium bifidum and Bacillus coagulans.
1.Culturelle
2. Lactobacillus GG.
Reference: https://www.google.com/search?q=What+are+probiotics%3F+&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8&ctxr&ctxsl_trans=1&tlitetl=en&tlitetxt=What%20are%20probiotics%3F%20
https://www.google.com/search?q=currently+use+probiotic+in+market&client=ms-android-oppo&ei=ZfNrYL_nFYvY0ASh757wBA&oq=currently+use+probiotic+in+mar&gs_lcp=ChNtb2JpbGUtZ3dzLXdpei1zZXJwEAEYATIHCCEQChCgATIHCCEQChCgAToECAAQRzoICC4QkQIQkwI6BQgAEJECOgQIABBDOggIABCxAxCDAToFCAAQsQM6BwgAELEDEEM6BwguELEDEEM6AggAOgoIABCxAxDJAxBDOgUIABCSAzoECAAQCjoGCAAQFhAeOggIABAWEAoQHjoFCCEQoAE6CAghEBYQHRAeUJ_xBljLtwdgh8QHaABwAXgAgAHSBogBglGSAQsyLTkuMy41LjUuMpgBAKABAbABAMgBCMABAQ&sclient=mobile-gws-wiz-serp
Probiotics are living microorganisms that boost health when consumed in adequate amounts.we can obtain them as food or supplements
DeleteOrganism used-Probiotics are usually bacteria, but certain types of yeasts can also function as probiotics. There are also other microorganisms. The most common probiotic bacteria are Lactobacillus and Bifidobacteria. Other common kinds are Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus, Lactobacillus casei,
Probiotic products-Probiotic foods include yogurt, kefir, sauerkraut, tempeh, and kimchi,pickles,traditional buttermilk.
In market-Vegan Probiotic with Prebiotic capsules, Renew life #1 women’s Probiotic is the highest-ranked probiotic for women, Dr Mercola Complete Probiotics
Referance-https://www.discovermagazine.com/sponsored/best-probiotic-supplements-2020-top-gut-health-aid-reviews,
https://www.healthline.com/nutrition/probiotics-101#gut-health,
Probiotics are living microorganisms, mostly bacteria and yeast with health benefits.
DeleteLactobacilli and bifidobacteria are the most common probiotic bacteria, but the yeast Saccharomyces cerevisiae and some Escherichia coli strains are also used as probiotics.
Yogurt, Kombucha, Coconut Kefir, Kvass, Raw Cheese, Apple cider vinegar, Salted gherkin pickles, Brine-curved olives, Raw milk are the examples of probiotics products.
Growing public and scientific interest in probiotics. Global probiotic market estimated at billions of dollars per year. Hundred of probiotics available as food, dietary supplements, skin and pet products.
Probiotics are live microorganisms which when administered in adequate amounts confer a beneficial health benefit on the host.Lactobacillus and Bifidobacterium are most commonly used probiotics in food and feed. Other microorganisms such as yeast Saccharomyces cerevisiae and some Escherichia coli and Bacillus species are also used as probiotics.Yogurt is one of the original sources of probiotics and continues to remain a popular probiotic product today.
DeleteWhat is Strain improvement? What are the 3 basic steps for the process of selecting improved strain?
ReplyDeleteThis comment has been removed by the author.
DeleteStrain improvement is a technology of manipulating and improving microbial strains in order to enhance metabolic capabilities. The direct improvement of product formation or cellular properties through modifications of specific biochemical pathways or by introduction of pathways using recombinant DNA technology.
DeleteThe process of selecting improved strains follows three basic steps: (1) mutagenesis of the population to create genetic variants
(2) random selection or screening from the surviving population to find an improved strain; and
(3) identification of improved strains through assay of fermentation broth for products
Strain improvement is defined as the science and technology of genetically modifying microbial strains to improve their potentials for numerous biotechnological applications and it majorly involves in iteration the genetic alterations, fermentation techniques and assay.
DeleteThe process of selecting improved strains follows three basic steps: (1) mutagenesis of the population to create genetic variants; (2) random selection or screening from the surviving population to find an improved strain; and (3) identification of improved strains through assay of fermentation broth for products.
Reference : https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/strain-improvement#:~:text=The%20process%20of%20selecting%20improved,broth%20for%20products%20%5B1%5D.
What are the side effects and risks of probiotics?
ReplyDeleteThey may trigger allergic reactions, and may also cause mild stomach upset, diarrhea, or flatulence (passing gas) and bloating for the first few days after starting to take them.
DeleteThere are certain people who need to use caution when using probiotic supplements. There is a risk of infection in some people. Possible harmful effects of probiotics include infections, production of harmful substances by the probiotic microorganisms, and transfer of antibiotic resistance genes from probiotic microorganisms to other microorganisms in the digestive tract.
Reference: https://www.google.com/search?q=What+are+the+side+effects+and+risks+of+probiotics%3F&oq=What+are+the+side+effects+and+risks+of+probiotics%3F&aqs=chrome..69i57j0i22i30l2j0i390l2.1023j0j7&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8
Probiotic may also cause skin rashes or itchiness.one review article of 2018 in that article found that two study participants who took probiotics to treat IBS reported an itchy rash as a side effect.
DeleteProbiotics side effects may mean that the good bacteria are working.The most common side effects are diarrhea,gas,bloating,cramps,rashes,acne. People are at greater risk of dangerous side effects are those with a weakened immune system or serious illness, in which case you should consult a doctor before taking large amounts of probiotics.
DeleteThey can trigger an allergic reaction. They also cause mild stomach problems, especially the first few days you start taking them. other problems are stomach upset, gas, diarrhea, or bloating.
DeleteIf you have an immune system problem or another serious health condition, you may have a greater chance of issues. Some reports have linked probiotics to serious infections and other side effects. The people most likely to have trouble are those with immune system problems, people who've had surgery, and others who are critically ill. Don't take probiotics if you have any of those issues.
1. They May Cause Unpleasant Digestive Symptoms. 2. Amines in Probiotic Foods May Trigger Headaches. 3. Some Strains Can Increase Histamine Levels. In rare cases, the bacteria or yeasts found in probiotics can enter the bloodstream and cause infections in susceptible individuals.
DeleteSide effects of Probiotics -
DeleteProbiotics are safe for the majority of the population, but side effects can occur.
The most common side effects are a temporary increase in gas, bloating, constipation and thirst.
Some people can also react poorly to ingredients used in probiotic supplements or to naturally occurring amines in probiotic foods.
Risks of probiotics -
Possible harmful effects of probiotics include infections, production of harmful substances by the probiotic microorganisms, and transfer of antibiotic resistance genes from probiotic microorganisms to other microorganisms in the digestive tract.
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DeleteProbiotics is beneficial for many people but at the same time it also can cause side effects to many individuals. They may suffer from Bloating, Gas problem, Diarrhea, Abdominal Pain, cramping, fatigue, and even brain fog or memory problems.
DeleteWhat is difference between Prebiotics and Probiotics ?
ReplyDeleteProbiotics: Living strains of bacteria that add to the population of good bacteria in your digestive system.
DeletePrebiotics: Specialized plant fiber that acts as food for the good bacteria. This stimulates growth among the preexisting good bacteria.
Reference: https://www.sclhealth.org/blog/2019/07/difference-between-probiotics-and-prebiotics/
Prebiotics are compounds in food that induce the growth or activity of beneficial microorganisms such as bacteria and fungi.
DeleteProbiotics are "good" or " helpful" bacteria because they help keep gut healthy , they are live bacteria especially for digestive system.
Prebiotics are a group of nutrients and probiotics are a group of bacteria.
DeletePREBIOTIC powders are not affected by heat, cold, acid, or time.
PROBIOTIC bacteria must be kept alive to be active. They may be killed by heat, stomach acid, or simply die with time.
Research has determined that supplementing with an oligofructose enriched inulin-based (OEI) PREBIOTIC fiber can be helpful with a wide range of conditions and disorders, including digestive disorders, obesity, and bone loss.
Certain PROBIOTIC species have been shown to be helpful for childhood diarrhea, irritable bowel disease, and for recurrence of certain bowel infections such as
C. difficile.
Prebiotics are selectively fermented, dietary ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health.
DeletePrebiotics modify the balance of the intestinal microbiota by stimulating the activity of beneficial bacteria such as Lactobacilli and Bifidobacteria.
Probiotics are friendly bacteria or yeasts and are a concept in contrast to antibiotics.
Lactobacilli and bifidobacteria are the most common probiotic bacteria, but the yeast Saccharomyces cerevisiae and some Escherichia coli strains are also used as probiotics.
Prebiotics are a special form of dietary fiber that acts as a fertilizer for the good bacteria in your gut.where probiotic is live bacteria that can be found in yogurt and other fermented foods. Which of these species are best for the average healthy person.
DeletePrebiotics are the compounds in many of the high fiber foods that we eat. While humans lack the ability to break down the fiber that we consume in foods like fruits, vegetables, beans and whole grains, the microbes in your gut are more than happy to do the job for you, in a process referred to as “fermentation”.
DeleteProbiotics are the “good” bacteria that we can consume from foods or supplements. Probiotics are the same bacteria that reside in your gut. Taking in probiotics can help to balance the populations of the various types of bacteria in your gut, which, in turn, promotes gut health.
This comment has been removed by the author.
DeleteProbiotics: Living strains of bacteria that add to the population of good bacteria in your digestive system.
DeleteProbiotics:
Miso soup
Sauerkraut
Kimchi
Prebiotics: Specialized plant fiber that acts as food for the good bacteria. This stimulates growth among the preexisting good bacteria.
Eg. Oats
Jerusalem artichokes
Asparagus
Dandelion greens
What is Strain Robustness?
ReplyDeleteThe other name of strain robustness is strain resistant. An increase in strain robustness will be another key field of research because cost reduction is still the main focus if new microbial organic acid production process are to become industrially viable.
DeleteA systematic methodology that develops and manufacture high reliability at low cost with reduced delivery cycle.
DeleteStrain robustness refers to the ability of a particular microbial strain to adjust rapidly to different stressful conditions which can be due to varying temperature and pH, nutritional limitations, presence of certain chemical toxins (sometimes preservatives and flavoring agents). As the environment in a fermenter is not actually favourable for microorganisms to survive easily, the robustness provides them all these abilities to survive and work with good efficiency in order to give a required amount of product within a required period of time.
DeleteCompare the design by giving any 3 points of Bubble column reactor and Airlift Fermenter?
ReplyDeleteBubble column bioreactors are tall column bioreactors where gas is introduced ion the bottom section for mixing and aeration purposes and Airlift bioreactors are similar to bubble column reactors but differ by the fact that they contain a draft tube.
DeleteThe vessel used for bubble column bioreactors is usually cylindrical with an aspect ration of 4-6 (i.e., height to diameter ratio) In the airlift bioreactors the medium of the vessel is divided into two interconnected zones by means of a baffle or draft tube.
In the bubble column bioreactor, the air or gas is introduced at the base of the column through perforated pipes or plates, or metal micro porous spargers and the flow rate of the air/gas influences the performance factors oxygen transfer, mixing while airlift bioreactor the mixing of the contents is better compare to bubble columns because the draft tube is always an inner tube or an external transfer which improves circulation and oxygen transfer and equalizes shear forces in the reactor.
Air lift bioreactor:- typical motionless bioreactor where the internal circulation and mixing are achieved by mixing air.
DeleteEntire reactor is divided into two halves by draft tube.
Used for more denser suspension of micro organisms
There are two types of ALR's: external loop and internal loop ALR.
Bubble column:- they are tall column bioreactor where gas is introduced in the bottom section for mixing and aeration purpose.
Do not have draft tube.
Used for less denser suspension of micro organisms.
The airlift bioreactor are more efficient than bubble column particulary for more denser suspension of microorganisms this is mainly because in this bioreactor the mixing of content is better compared to bubble column airlift column is similar to bubble column reactor but differ by the fact that they contain a draft tube
DeleteWhat is MVTR in probiotic?
ReplyDeleteFull Form of MVTR -(Moisture vapor Transmission Rates).The lower the MVTR , The slower the moisture ingress.
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DeleteMVTR is moisture vapor transmission rates.
DeleteOnce the low water activity probiotic format has been produced, those conditions can be maintained by choosing packaging with adequate MVTR.
The lower the MVTR, the slower the moisture ingress.
Probiotic products generally require carriers and pro-
Deletecessing aids to facilitate powder processibility.The moisture vapor transmission rate (MVTR)also called as water vapor transmission (WVTR) is the most important criterion for selecting packaging material. MVTR is generally calculated in
grams of water per mil thickness per surface area per unit
time. The size of a package significantly affects its surface
area.
Moisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR), is a measure of the passage of water vapor through a substance. It is a measure of the permeability for vapor barriers.
DeleteMoisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR), is a measure of the passage of water vapor through a substance. It is a measure of the permeability for vapor barriers.There are various techniques to measure MVTR,such as gravimetric techniques. The most common international unit for the MVTR is g/m2/day
DeleteMoisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR) it is the steady state rate at which water vapour and oxygen respectively permeate through a film at specified conditions of temperature and relative humidity.
DeleteThe moisture (or water) vapor transmission rate (MVTR
ReplyDeleteor WVTR) is the single most important criterion for selecting packaging material. MVTR is usually calculated in
grams of water per mil thickness per surface area per unit
time. The size of a package significantly affects its surface
area
It is the steady state rate at which water vapour and oxygen respectively permeate through a film at specified conditions of temperature and relative humidity.
ReplyDeleteIs orifice sparger better than porous sparger ? Justify.
ReplyDeletePorous sparger has some limitation . It is used only in lab scale-non agitated vessel. The size of the bubble formed is 10-100 times larger than pore size. There is a pressure drop across the sparger and the holes tend to be blocked by growth while in the case of orfice sparger in small stirred fermenter. It is a perforated pipe kept below the impeller in the form of crosses or rings. The size should be ~ ¾ of impeller diameter. Air holes drilled on the under surfaces of the tubes and the holes should be atleast 6mm diameter. This type of sparger is used mostly with agitation. It is also used with out agitation in some cases like yeast manufacture, effluent treatment and production of SCP due to this reasons orifice Sparger is better than porus sparger
DeleteOrifice sparger is better than porous sparger.
DeleteOrifice sparger used in small stirred fermenter. It is a perforated pipe kept below the impeller in the form of crosses or rings. It is single open/partially closed pipe positioned centrally below the impeller. When air is passed through this pipe there is lower pressure loss and does not get blocked.
Whereas, Porous sparger of sintered glass, ceramics or metal, has been used primarily on lab scale in non aginated vessel.The bubble size produced from such sparger is always 10 to 100 times larger than the pore of the aerator block.
What are the challenges in Alcohol Fermentation by Saccharomyces Cerevisiae?
ReplyDeleteAlcoholic fermentation of the main plant biomass-derived monosaccharides by this yeast. Wild-type S. cerevisiae strains readily ferment glucose, mannose and fructose via the Embden–Meyerhof pathway of glycolysis, while galactose is fermented via the Leloir pathway. Construction of yeast strains that efficiently convert other potentially fermentable substrates in plant biomass hydrolysates into ethanol is a major challenge in metabolic engineering. The most abundant of these compounds is xylose.
DeleteThe major challenge of Alcohol Fermentation by Saccharomyces Cerevisiae is to achieve the rapid transition from proof-of-principle experiments under ‘academic’ conditions (synthetic media, single substrates or simple
Deletesubstrate mixtures, absence of toxic inhibitors) towards efficient conversion of complex industrial substrate mixtures that contain synergistically acting inhibitors.
Saccharomyces cerevisiae requires high water activity of ~0.65. Water is essential for fermentation while high sugar containing media can cause osmotic stress (reduced water availability). S. cerevisiae can respond to the lack of water by over producing glycerol which will protect the cell membrane but over production of glycerol will affect the yield of required product.
DeleteSince S. cerevisiae is sometimes referred to as facultative anaerobe, it can not actually grow under strictly anaerobic conditions. Thus, for effective fermentation either some oxygen should be supplied at the start of fermentation or commercially available sterol growth factors should be supplemented to the medium. And it in turn is economically challenging for industries.
Sometimes. fatty acids like decanoic and octanoic acids are formed during fermentation which are toxic to the S. cerevisiae. Under aerobic conditions these fatty acids are used up in sterol production. However under anaerobic conditions they get accumulated in the cell wall which adversely affects cell membrane function, consequently sugar metabolism gets affected and fermentation ceases.
S. cerevisiae is naturally unable to utilize pentose sugars like xylose and arabinose.
Alcohol fermentation using lignocellulosic biomass is also very challenging for S. cerevisiae. Lignocellulosic biomass first requires pretreatment which may result in release of certain aldehydes and these aldehydes are toxic for S. cerevisiae.
Why do we only use yeast Saccharmyces cervisie in the fermentation technology?
ReplyDeleteSaccharomyces cerevisiae is mostly utilize in the beer making process ferments the different types of sugars found in the wort, pre-fermented beer, to produce ethanol, due to its satisfactory fermentative capacity, rapid growth and easy adaptation. Saccharomyces cerevisiae is considered to a top fermenting yeast because as the yeast flocculate or clump together they attach to the carbon dioxide being produced and float to the top of the wort. This allowed brewers to collect the yeast and create more colonies for later beers. The top fermenting yeast is also characterized by the warm temperature required for optimal fermentation and the temperature ranges from 59 to 68 °F.
DeleteS.cerevisiae is the most studied species and the most utilized in the fermentation of wines and beers due to its satisfactory fermentative capacity, rapid growth and easy adaptation. They tolerate high concentrations of SO2 that normally most non-Saccharomyces yeasts do not survive.
DeleteS. cerevisiae has been an essential component of human civilization because of its extensive use in food and beverage fermentation in which it has a high commercial significance.
DeleteIn the European yeast industry, a 1 million tones is produced annually, and around 30% of which is exported globally.
How to convert Lignocellulosic Biomass into alcohol by using Saccharomyces Cerevusiae?
ReplyDeleteThe production of ethanol from lignocellulosic biomass can be achieved through two different processing routes. They are:
DeleteBiochemical – in which enzymes and other micro-organisms are used to convert cellulose and hemicellulose components of the feedstocks to sugars prior to their fermentation to produce ethanol;
Thermochemical – where pyrolysis/gasification technologies produce a synthesis gas (CO + H2) from which a wide range of long carbon chain biofuels, such as synthetic diesel or aviation fuel, can be reformed.
Traditional Saccharomyces cerevisiae ferments glucose to ethanol rapidly and efficiently, but it is limited in its fermentation of pentose sugars (xylose and arabinose) to ethanol. For future sustainable and cost-efficient lignocellulosic biomass conversion to ethanol, there exist two major challenges: heterogeneous sugar utilization and stress tolerance in engineering microbial catalytic fermentors for bioethanol production.
DeleteHow many types of system are there in Fermentation process optimization ? Explain each of them.
ReplyDeleteWhat is Biological mimicry in Fermentation process optimization method ?
ReplyDelete