Question

The volume of a fermenter is doubled while keeping the cell concentration and other fermentation conditions the same. (i) How is the volumetric productivity affected? (ii) How is the specific productivity affected? (iii) How is the total productivity affected? (b) If instead of (a) the cell concentration were doubled, what affect would this have on volumetric, specific and total productivities? (c) A fermenter produces 100 kg lysine per day. (i) If the volumetric productivity is 0.8 g 1-1 h -1, what is the volume of the fermenter? (ii) The cell concentration is 20g1-1 dry weight. Calculate the specific productivity.

Answer 1

There are at least two different point of views to be considered: productivity differences between scale-up steps, and productivity differences between technology strategies.

I mean, shaken flask, 5 liter laboratory fermenter, 1000 liters and 10 m3 - this is a series of scaling up task where your aim to get the optimum at each step. The final goal is to get all info for optimizing a commercial size production.

Answer 2

In fermenter productivity differences between scale up steps and productivity differences between technology strategies.

Explanation:

• The specific productivity (gL/h) or specific yield (g/g) to characterize efficacy among different fermentation system.
• This is a series of scaling up task where your aim to get the optimum at each step.
• The final goal is to get all info for optimizing a commercial size production.
• In between batch, fed - batch and a longer term repeated fed - batch or continuous version.
• This is usually accomplished in the same size range fermenter.
• This much depends on the product type (metabolism of the bug).
• In foamed broth density is significantly lower than 1 g/L, a more conclusive evaluation is by g/kg h.
• The fermenter is obviously depend on the product, example is enzymatic activity units/L h.

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