Search Results (5)

Scaling biotechnology processes such as gas fermentation remains resource- and time-intensive, both experimentally and in modeling. To improve the efficiency of reactor geometry optimization, we evaluated the transferability of findings from pilot-scale (950 L) simulations to industrial-scale simulations (950 m³). At constant geometric ratios and aeration (vvm) across scales, highly similar flow patterns were observed, especially in airlift reactors. Reactor design enhancements at the pilot scale were transferable to the industrial scale, delivering improvements of up to 17% for k_La. Surprisingly, the commercial simulation resulted in an order-of-magnitude-higher gas holdup and k_La than the pilot, owing to a longer bubble residence time in the taller vessel. Thus, transferability can be further enhanced by enforcing constant superficial gas velocity between scales. This leads to more similar CO transfer rates and regime distributions inside the tank but will challenge reaching sufficient mass transfer for industrial applications. Full article

The primary aim of this work was to share the results from a Research Project supported by the Italian National Research Council, which led to the development of a versatile jacketed tower bioreactor. Designed to optimize oxygen transfer efficiency and process control, the reactor incorporated a reciprocating air compressor, centrifugal pumps, a draft tube with or without perforated plates, and a series of gas–liquid ejectors. Its flexible design enabled operation in both airlift and ejector-loop modes, making it suitable for a wide range of aerobic fermentation processes. By sharing the detailed engineering design, operational procedures of this pilot-scale bioreactor, as well as its performance data when cultivating yeasts on whey and potato wastewater, a detailed blueprint was given to researchers seeking to advance bioreactor technology, particularly in the context of emerging fields like cultured meat production, pharmaceutical manufacturing, and environmental bioremediation. Full article

The feasibility of using Garnacha Tintorera bagasse and potato wastes as substrate for the co-production of bacterial cellulose (BC) and gluconic acid by Komagataibacter xylinus fermentation was studied. Firstly, the sulfuric acid hydrolysis of bagasse was evaluated depending on the sulfuric acid concentration (2–4%), temperature (105–125 °C), and time (60–180 min). The bagasse hydrolysates showed a low monosaccharide concentration profile: glucose 3.24–5.40 g/L; cellobiose 0.00–0.48 g/L; arabinose 0.66–1.64 g/L and xylose 3.24–5.40 g/L. However, the hydrolysis treatment enhanced the total phenolic content of the bagasse extract (from 4.39 up to 12.72 mg GAE/g dried bagasse). The monosaccharide profile of the culture medium was improved by the addition of potato residues. From a medium containing bagasse–potato powder (50:50 w/w) and optimal hydrolysate conditions (125 °C for 60 min and 2% H₂SO₄), the composition of glucose increased up to 30.14 g/L. After 8 days of fermentation in an airlift bioreactor by Komagataibacter xylinus, 4 g dried BC/L and 26.41 g gluconic acid/L were obtained with a BC productivity of 0.021 g/L·h, an efficiency of 0.37 g/g and yield of 0.47 g/g. The productivity of gluconic acid was 0.14 g/L·h with an efficiency of 0.93 g/g and yield of 0.72 g/g. This research demonstrates the promising potential of utilizing waste materials, specifically Garnacha Tintorera bagasse and potato residues, as sustainable substrates for the co-production of valuable bioproducts, such as bacterial cellulose and gluconic acid. Full article

The aim of this study was to demonstrate the applicability of a novel magnetically assisted external-loop airlift bioreactor (EL-ALB), equipped with rotating magnetic field (RMF) generators for the preparation of Komagataeibacterxylinus inoculum during three-cycle repeated fed-batch cultures, further used for bacterial cellulose (BC) production. The fermentation carried out in the RMF-assisted EL-ALB allowed to obtain an inoculum of more than 200× higher cellular density compared to classical methods of inoculum preparation. The inoculum obtained in the RMF-assisted EL-ALB was characterized by a high and stable metabolic activity during repeated batch fermentation process. The application of the RMF-assisted EL-ALB for K. xylinus inoculum production did not induce the formation of cellulose-deficient mutants. It was also confirmed that the ability of K. xylinus to produce BC was at the same level (7.26 g/L of dry mass), regardless of inoculum age. Additionally, the BC obtained from the inoculum produced in the RMF-assisted EL-ALB was characterized by reproducible water-related properties, mechanical strength, nano-fibrillar structure and total crystallinity index. The lack of any negative impact of inoculum preparation method using RMF-assisted EL-ALB on BC properties is of paramount value for its future applications, including use as a biomaterial in tissue engineering, wound healing, and drug delivery, where especially BC liquid capacity, nanostructure, crystallinity, and mechanical properties play essential roles. Full article

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers. Full article