Wednesday, November 9, 2011: 11:00 AM
Islands Ballroom G-J (Marriott Marco Island)
Fermentation intensification has a long tradition. (Semi-)continuous processes have become the industrial standard for classical bulk products such as citric acid, ethanol and penicillin.
New bio-based routes are starting to emerge for delivering building blocks that can be included in materials with better eco-footprint, sometimes better functionality and less energy input.
In this area, intensification is a key improvement factor. For the biopharmaceuticals area, intensification is also gaining importance.
Large steps have for example been made in up-stream processing including cell culture.
Apart from benefits, there are also issues related to contamination, loss of microbial activity after prolonged cultivation, and down-stream processing.
A presentation of some novel examples generated by DSM illustrating opportunities and limitations of fermentation intensification.
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