Final Flashcards
alcoholic fermentation
glucose –> ethanol + CO2
lactic acid fermentation
glucose –> lactate
Isoenzyme regulation
each end product individually can regulate the entire production
Concerted regulation
multiple end products required before regulation occurs
Cumulative regulation
Each end product regulates production a bit. More products = more regulation
diff combo of end products = fine tuned regulation
culture types
batch, fed batch, continuous
batch culture
1 input -> ferment -> extract
- cheap/simple
- ideal for secondary metabolites
- ferment too long –> toxicity buildup
fed batch
initial input -> ferment -> tiny inputs -> ferment -> extract
- used to extend growth phase –> get more primary metabolites
- require monitoring to detect growth phase slow down (technical)
cheaper than continuous
continuous batch
input and extract simultaneous to ferment
- used for primary metabolites
- higher risk of contamination due to continued inputs
- hard to maintain constant conditions -> need to balance conditions due to dynamic conditions
- can catch errors mid-ferment due to continuous monitoring
turbidostat
maintain level of biomass based on target turbidity
chemostat
maintain fixed rxn volume
influx = efflux
mixing methods
- stir tank
- bubble column
- airlift loop
stir tank
- mechanized
- high maintenance
- expensive to scale up
- not good for filamentous fungi –> hyphae cause non-newtonian mixing
bubble column
- mixing based on bubbles moving through
- ideally a 3H:1W vessel diameter
- cheap
- easy to maintain
- filamentous fungi = too thick –>weak mixing
airlift loop
- slightly shitty version of bubble column –> weaker mixing
- block in the middle allows T regulation
specific activity
mass of product extracted per mass of biomass
more = better
purification vs yield
product loss per purification step
therefore more purification = less final product
purifying cells
cells = SCP –> highly efficient food source
centrifuge + dry to extract
purifying liquids (EDDS FCF)
-evap
-distillation
-drying
-settling tank
-flocculation
-centrifuge
-filtration
evap
heat dependant –> not suitable to volatiles
cheap/fast
drying
spray drying - heat atomization
drum drying - scalable
lypholization - sublimation drying w/o heat (good for volatiles)
distillation
evap the fluid product –> concentrates it
relies on heat –> not good for volatiles
settling tank
allow particulate to clump and fall –> siphon off/decant
flocculation
add chems to induce particulate clumping –> settling –> siphon/decant
added chems –> new required purification step(s)
centrifuge
cheap/easy/scalable
filtration
batch filtering –> pass once –> move on
continuous filtering –> pass through –> recirculate through filter again
lysing cells
mechanical - bead beating, liquid/solid shear
chem - enzymes, detergeant (increased CM permeability), solvents (dissolve the CM)
metabolite extraction
osmosis to pull fluids out
filtration
column chromatography - separating out based on molecular properties
lessons for why SCPs failed
1) public perception - telling people you got it from bacteria ==/= palitable
2) high biomass = lots of heat –> need to balance heat management vs maximized biomass accumulation
3) photosynthetic SCP is more efficient
4) Expensive to generate –> need to maximize biorefinery methods
beer ingredients
malt + hops (dried flowers) + water + yeast
beer making steps
malting - boiling the malt
wort - malt is boiled with hops
fermentation - top/bottom fermentation
cellaring - aging to stabilize
packaging - tinted bottles preserve the ethanol
wine ingredients
fruit + water + yeast
table vs wine grapes
table grapes = low juice
wine grapes = lots of juice + sweeter
wine making steps
harvest + crushing
separating skins (optional) –> retain if red wine
fermentation - 10 days primary –> remove skins –> ferment 20-30 days
packaging - add sulfite preservatives + corking (breathability)
how to make hard liquors
fermentation stops when pH its too low –> limited to ~20% max
distillation to concentrate the ethanol past 20%
cheese fermentation
homolactic - only lactate
heterolactic - lactate + acetyls + aldehydes –> added flavour
making cheese
coagulation - add rennet enzyme – >cause curdling due to pH drop
whey expulsion - cut up curds + evap + drying + compression to remove whey fluid
ripening - aging by microbial activity –> developes the flavour due to microbial byproducts
lactose free cheese?
remove lactose –> use alternative carbon source –> overall process unchanged (maybe new fermenter used)
chocolate making
pluck the seeds from the pods
ferment seeds - sugar –> ethanol (anoxic) –> acetic acid (oxic) - no oxygen –> sour chocolate
seed drying –> pulp falls off the beans
processing - roast + grind + blend into final chocolate
organic chems produced by fermentation
-industrial ethanol - ultra high over 90% concentration, gasohol (gasoline slightly diluted with ethanol therefore more gas to sell)
-gluconic acid - detergent emulsifier + cement
-lactic acid - food emulsifier
-itaconic acid - paint polymerizer to hide brush strokes
-citric acid - cooking + anticoagulant
biopolymers produced by fermentation
glycerol - soap + explosives
polysaccharides - gums + thickeners + stabilizers
PHB - biodegradable plastic - good as packaging. biocompatible –> used for implants
fermentation to produce bioinsecticides
Beauveria bassiana
- The first successful fermentation of a bioinsecticide
- gorw to high biomass –> induce stress –> causes insecticide fermentation
bacillus thuringiensis
- stress to induce sporulation
- spores produce insecticides
- contributes ~90% of all bioinsecticides
fermentation of meds
antibiotics - fed batch for secondary metabolites (eg penecillin)
steroids - microbial production of steroid intermediates = more efficient than purely chemical synthesis
vaccines - fermentation of immunogenic products in response to inactivated viral strains
