Mixing in the Fermentation and Cell Culture Industries
Ashraf Amanullah, Barry C. Buckland, Alvin W. Nienow
Abstract
Applications of mixing technology in the fermentation and cell culture industries are discussed. The limitations of traditional scale-up methods using stirred tank bioreactors have been highlighted and alternative methods using a scale-down approach that simulate the micro-environment (substrate, dissolved oxygen and pH) experienced by cells at the large scale are described. Problems of bulk mixing and mass transfer inherent in rheologically complex polysaccharide fermentations are addressed using Xanthan gum as a model system. The effects of agitation intensity on hyphal morphology and product formation in two commercially important fungal fermentations, as well as on bacterial physiology, are discussed. In addition, a review of damage mechanisms related to agitation intensity and aeration in cell culture applications and guidelines for successful operation of large scale cell culture bioreactors are provided. Finally the issues related to hydrodynamic damage in plant cell cultures are briefly discussed.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
scale-down approach simulates micro-environment
“alternative methods using a scale-down approach that simulate the micro-environment (substrate, dissolved oxygen and pH) experienced by cells at the large scale are described.”
hydrodynamic damage affects plant cell cultures
“Finally the issues related to hydrodynamic damage in plant cell cultures are briefly discussed.”
mixing technology affects fermentation and cell culture industries
“Applications of mixing technology in the fermentation and cell culture industries are discussed.”