Abstract: The biochemical industry is one of the most important modern industries. Biochemical reactors are crucial devices of the biochemical industry. The essential bioprocess carried out in bioreactors is the fermentation process. A thorough insight into the fermentation process and the knowledge how to control it are essential for effective use of bioreactors to produce high quality and quantitatively enough products. The development of the control system starts with the determination of a mathematical model that describes the steady state and dynamic properties of the controlled plant satisfactorily, and is suitable for the development of the control system. The paper analyses the fermentation process in bioreactors thoroughly, using existing mathematical models. Most existing mathematical models do not allow the design of a control system for controlling the fermentation process in batch bioreactors. Due to this, a mathematical model was developed and presented that allows the development of a control system for batch bioreactors. Based on the developed mathematical model, a control system was designed to ensure optimal response of the biochemical quantities in the fermentation process. Due to the time-varying and non-linear nature of the controlled plant, the conventional control system with a proportional-integral-differential controller with constant parameters does not provide the desired transient response. The improved adaptive control system was proposed to improve the dynamics of the fermentation. The use of the adaptive control is suggested because the parameters’ variations of the fermentation process are very slow. The developed control system was tested to produce dairy products in the laboratory bioreactor. A carbon dioxide concentration was chosen as the controlled variable. The carbon dioxide concentration correlates well with the other, for the quality of the fermentation process in significant quantities. The level of the carbon dioxide concentration gives important information about the fermentation process. The obtained results showed that the designed control system provides minimum error between reference and actual values of carbon dioxide concentration during a transient response and in a steady state. The recommended control system makes reference signal tracking much more efficient than the currently used conventional control systems which are based on linear control theory. The proposed control system represents a very effective solution for the improvement of the milk fermentation process.
Abstract: The biochemical technology has been developing extremely fast since the middle of the last century. The main reason for such development represents a requirement for large production of high-quality biologically manufactured products such as pharmaceuticals, foods, and beverages. The impact of the biochemical industry on the world economy is enormous. The great importance of this industry also results in intensive development in scientific disciplines relevant to the development of biochemical technology. In addition to developments in the fields of biology and chemistry, which enable to understand complex biochemical processes, development in the field of control theory and applications is also very important. In the paper, the control for the biochemical reactor for the milk fermentation was studied. During the fermentation process, the biophysical quantities must be precisely controlled to obtain the high-quality product. To control these quantities, the bioreactor’s stirring drive and/or heating system can be used. Available commercial biochemical reactors are equipped with open loop or conventional linear closed loop control system. Due to the outstanding parameters variations and the partial nonlinearity of the biochemical process, the results obtained with these control systems are not satisfactory. To improve the fermentation process, the self-tuning adaptive control system was proposed. The use of the self-tuning adaptive control is suggested because the parameters’ variations of the studied biochemical process are very slow in most cases. To determine the linearized mathematical model of the fermentation process, the recursive least square identification method was used. Based on the obtained mathematical model the linear quadratic regulator was tuned. The parameters’ identification and the controller’s synthesis are executed on-line and adapt the controller’s parameters to the fermentation process’ dynamics during the operation. The use of the proposed combination represents the original solution for the control of the milk fermentation process. The purpose of the paper is to contribute to the progress of the control systems for the biochemical reactors. The proposed adaptive control system was tested thoroughly. From the obtained results it is obvious that the proposed adaptive control system assures much better following of the reference signal as a conventional linear control system with fixed control parameters.
Abstract: Over the last decade due to climate change and a strategy of natural resources preservation, the interest for the aquatic biomass has dramatically increased. Along with mitigation of the environmental pressure and connection of waste streams (including CO2 and heat emissions), microalgae bioeconomy can supply food, feed, as well as the pharmaceutical and power industry with number of value-added products. Furthermore, in comparison to conventional biomass, microalgae can be cultivated in wide range of conditions without compromising food and feed production, thus addressing issues associated with negative social and the environmental impacts. This paper presents the state-of-the art technology for microalgae bioeconomy from cultivation process to production of valuable components and by-streams. Microalgae Chlorella sorokiniana were cultivated in the pilot-scale innovation concept in Hamburg (Germany) using different systems such as race way pond (5000 L) and flat panel reactors (8 x 180 L). In order to achieve the optimum growth conditions along with suitable cellular composition for the further extraction of the value-added components, process parameters such as light intensity, temperature and pH are continuously being monitored. On the other hand, metabolic needs in nutrients were provided by addition of micro- and macro-nutrients into a medium to ensure autotrophic growth conditions of microalgae. The cultivation was further followed by downstream process and extraction of lipids, proteins and saccharides. Lipids extraction is conducted in repeated-batch semi-automatic mode using hot extraction method according to Randall. As solvents hexane and ethanol are used at different ratio of 9:1 and 1:9, respectively. Depending on cell disruption method along with solvents ratio, the total lipids content showed significant variations between 8.1% and 13.9 %. The highest percentage of extracted biomass was reached with a sample pretreated with microwave digestion using 90% of hexane and 10% of ethanol as solvents. Proteins content in microalgae was determined by two different methods, namely: Total Kejadahl Nitrogen (TKN), which further was converted to protein content, as well as Bradford method using Brilliant Blue G-250 dye. Obtained results, showed a good correlation between both methods with protein content being in the range of 39.8–47.1%. Characterization of neutral and acid saccharides from microalgae was conducted by phenol-sulfuric acid method at two wavelengths of 480 nm and 490 nm. The average concentration of neutral and acid saccharides under the optimal cultivation conditions was 19.5% and 26.1%, respectively. Subsequently, biomass residues are used as substrate for anaerobic digestion on the laboratory-scale. The methane concentration, which was measured on the daily bases, showed some variations for different samples after extraction steps but was in the range between 48% and 55%. CO2 which is formed during the fermentation process and after the combustion in the Combined Heat and Power unit can potentially be used within the cultivation process as a carbon source for the photoautotrophic synthesis of biomass.
Abstract: The genus Azotobacter has been widely used as bio-fertilizer due to its significant effects on the stimulation and promotion of plant growth in various agricultural species of commercial interest. In order to obtain significantly viable cellular concentration, a scale-up strategy for a liquid fermentation process (SmF) with two strains of A. chroococcum (named Ac1 and Ac10) was validated and adjusted at laboratory and pilot scale. A batch fermentation process under previously defined conditions was carried out on a biorreactor Infors®, model Minifors of 3.5 L, which served as a baseline for this research. For the purpose of increasing process efficiency, the effect of the reduction of stirring speed was evaluated in combination with a fed-batch-type fermentation laboratory scale. To reproduce the efficiency parameters obtained, a scale-up strategy with geometric and fluid dynamic behavior similarities was evaluated. According to the analysis of variance, this scale-up strategy did not have significant effect on cellular concentration and in laboratory and pilot fermentations (Tukey, p > 0.05). Regarding air consumption, fermentation process at pilot scale showed a reduction of 23% versus the baseline. The percentage of reduction related to energy consumption reduction under laboratory and pilot scale conditions was 96.9% compared with baseline.
Abstract: Biofuel is one of the renewable energy sources adapted by the Philippine government in order to lessen the dependency on foreign fuel and to reduce carbon dioxide emissions. Rain tree pods were seen to be a promising source of bioethanol since it contains significant amount of fermentable sugars. The study was conducted to establish the complete procedure in processing rain tree pods for village level hydrous bioethanol production. Production processes were done for village level hydrous bioethanol production from collection, drying, storage, shredding, dilution, extraction, fermentation, and distillation. The feedstock was sundried, and moisture content was determined at a range of 20% to 26% prior to storage. Dilution ratio was 1:1.25 (1 kg of pods = 1.25 L of water) and after extraction process yielded a sugar concentration of 22 0Bx to 24 0Bx. The dilution period was three hours. After three hours of diluting the samples, the juice was extracted using extractor with a capacity of 64.10 L/hour. 150 L of rain tree pods juice was extracted and subjected to fermentation process using a village level anaerobic bioreactor. Fermentation with yeast (Saccharomyces cerevisiae) can fasten up the process, thus producing more ethanol at a shorter period of time; however, without yeast fermentation, it also produces ethanol at lower volume with slower fermentation process. Distillation of 150 L of fermented broth was done for six hours at 85 °C to 95 °C temperature (feedstock) and 74 °C to 95 °C temperature of the column head (vapor state of ethanol). The highest volume of ethanol recovered was established at with yeast fermentation at five-day duration with a value of 14.89 L and lowest actual ethanol content was found at without yeast fermentation at three-day duration having a value of 11.63 L. In general, the results suggested that rain tree pods had a very good potential as feedstock for bioethanol production. Fermentation of rain tree pods juice can be done with yeast and without yeast.
Abstract: Fermentation is well known as an essential process to
develop chocolate flavor in dried cocoa beans. Besides developing
the precursor of cocoa flavor, it also induces the color changes in the
beans. The fermentation process is influenced by various factors such
as planting material, preconditioning of cocoa pod and fermentation
technique. Therefore, this study was conducted to evaluate color of
Malaysian cocoa beans and how the duration of pods storage and
fermentation technique using shallow box will effect on its color
characteristics. There are two factors being studied i.e. duration of
cocoa pod storage (0, 2, 4 and 6 days) and duration of cocoa
fermentation (0, 1, 2, 3, 4 and 5 days). The experiment is arranged in
4 x 6 factorial designs with 24 treatments and arrangement is in a
Completely Randomised Design (CRD). The produced beans are
inspected for color changes under artificial light during cut test and
divided into four groups of color namely fully brown, purple brown,
fully purple and slaty. Cut tests indicated that cocoa beans which are
directly dried without undergone fermentation has the highest slaty
percentage. However, application of pods storage before fermentation
process is found to decrease the slaty percentage. In contrast, the
percentages of fully brown beans start to dominate after two days of
fermentation, especially from four and six days of pods storage batch.
Whereas, almost all batches of cocoa beans have a percentage of fully
purple less than 20%. Interestingly, the percentage of purple brown
beans are scattered in the entire beans batch regardless any specific
trend. Meanwhile, statistical analysis using General Linear Model
showed that the pods storage has a significant effect on the color
characteristic of the Malaysian dried beans compared to fermentation
duration.
Abstract: The possibility of application the dietary fibers in
production of crackers was observed in this work, as well as their
influence on rheological and textural properties on the dough for
crackers and influence on sensory properties of obtained crackers.
Three different dietary fibers, oat, potato and pea fibers, replaced
10% of wheat flour. Long fermentation process and baking test
method were used for crackers production. The changes of dough for
crackers were observed by rheological methods of determination the
viscoelastic dough properties and by textural measurements. Sensory
quality of obtained crackers was described using quantity descriptive
method (QDA) by trained members of descriptive panel. Additional
analysis of crackers surface was performed by videometer. Based on
rheological determination, viscoelastic properties of dough for
crackers were reduced by application of dietary fibers. Manipulation
of dough with 10% of potato fiber was disabled, thus the recipe
modification included increase in water content at 35%. Dough
compliance to constant stress for samples with dietary fibers
decreased, due to more rigid and stiffer dough consistency compared
to control sample. Also, hardness of dough for these samples
increased and dough extensibility decreased. Sensory properties of
final products, crackers, were reduced compared to control sample.
Application of dietary fibers affected mostly hardness, structure and
crispness of the crackers. Observed crackers were low marked for
flavor and taste, due to influence of fibers specific aroma. The sample
with 10% of potato fibers and increased water content was the most
adaptable to applied stresses and to production process. Also this
sample was close to control sample without dietary fibers by
evaluation of sensory properties and by results of videometer method.
Abstract: PLA emerged as a promising polymer because of its
property as a compostable, biodegradable thermoplastic made from
renewable sources. PLA can be polymerized from monomers
(Lactide or Lactic acid) obtained by fermentation processes from
renewable sources such as corn starch or sugarcane. For PLA
synthesis, ring opening polymerization (ROP) of Lactide monomer is
one of the preferred methods. In the literature, the technique mainly
developed for ROP of PLA is based on metal/bimetallic catalyst (Sn,
Zn and Al) or other organic catalysts in suitable solvent. However,
the PLA synthesized using such catalysts may contain trace elements
of the catalyst which may cause toxicity. This work estimated the
usefulness and drawbacks of using different catalysts as well as effect
of alternative energies and future aspects for PLA production.
Abstract: This experimental study aims at studying the
conversion of macro-algae into bioethanol under several steps of
procedure: preparation, pre-treatment, fermentation, and distillation.
The main objective of this work was to investigate the role of buffer’s
type as a stabiliser of pH level and fermentation time on the yield of
ethanol. For this purpose, experiments were carried out on biomass
macro-algae to de-couple the pre-treatment and fermentation
processes from those associated with distillation process. β-
glucosidase was used as cellulose decomposer during hydrolysis step
and yeast was used during fermentation process. The species of
macro-algae utilised as energy feedstock was Ulva lactuca and it was
harvested from southern coast of Central of Java Island – Indonesia.
Experiments were conducted in a simple fermenter over a different
buffer: citrate buffer and acetic buffer, and over a range of
fermentation times between 5 to 20 days. The ethanol production was
found to be significantly affected by both variables. The optimum
time of fermentation was 10 days with citrate buffer; result in
0.88458% of ethanol, and the ethanol content after distillation
process was shown 0.985015%.
Abstract: The biomass-based fuels have become great concern in order to replace the petroleum-based fuels. Biofuels are a wide range of fuels referred to liquid, gas and solid fuels produced from biomass. Recently, higher chain alcohols such as 3-methyl-1-butanol and isobutanol have become a better candidate compared to bioethanol in order to replace gasoline as transportation fuel. Therefore, in this study, 3-methyl-1-butanol was produced through a fermentation process by yeast. Several types of yeast involved in this research including Saccharomyces cerevisiae, Kluyveromyces lactis GG799 and Pichia pastoris (KM71H, GS115 and X33). The result obtained showed that K. lactis GG799 gave the highest concentration of 3-methyl-1-butanol at 274 mg/l followed by S. cerevisiae, P. pastoris GS115, P. pastoris KM71H and P. pastoris X33 at 265 mg/l, 190 mg/l, 182 mg/l and 174 mg/l respectively. Based on the result, it proved that yeast have a potential in producing 3-methyl-1-butanol naturally.
Abstract: As the limited availability of petroleum-based fuel has been a major concern, biodiesel is one of the most attractive alternative fuels because it is renewable and it also has advantages over the conventional petroleum-base diesel. At Present, productions of biodiesel generally perform by transesterification of vegetable oils with low molecular weight alcohol, mainly methanol, using chemical catalysts. Methanol is petrochemical product that makes biodiesel producing from methanol to be not pure renewable energy source. Therefore, ethanol as a product produced by fermentation processes. It appears as a potential feed stock that makes biodiesel to be pure renewable alternative fuel. The research is conducted based on two biodiesel production processes by reacting soybean oils with methanol and ethanol. Life cycle assessment was carried out in order to evaluate the environmental impacts and to identify the process alternative. Nine mid-point impact categories are investigated. The results indicate that better performance on abiotic depletion potential (ADP) and acidification potential (AP) are observed in biodiesel production from methanol when compared with biodiesel production from ethanol due to less energy consumption during the production processes. Except for ADP and AP, using methanol as feed stock does not show any advantages over biodiesel from ethanol. The single score method is also included in this study in order to identify the best option between two processes of biodiesel production. The global normalization and weighting factor based on ecotaxes are used and it shows that producing biodiesel form ethanol has less environmental load compare to biodiesel from methanol.
Abstract: The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p
Abstract: Mycophenolic acid (MPA) is a secondary metabolite
produced by Penicillium brevicompactum, which has antibiotic and
immunosuppressive properties. In this study, the first, mycophenolic
acid was produced in a fermentation process by Penicillium
brevicompactum MUCL 19011 in shake flask using a base medium.
The maximum MPA production, product yield and productivity of
process were 1.379 g/L, 18.6 mg/g glucose and 4.9 mg/L. h,
respectively. Also the glucose consumption, biomass and MPA
production profiles were investigated during batch cultivation.
Obtained results showed that MPA production starts approximately
after 180 hours and reaches to a maximum at 280 h. In the next step,
the effects of some various concentrations of enzymatically
hydrolyzed casein on MPA production were evaluated. Maximum
MPA production, product yield and productivity as 3.63 g/L, 49
mg/g glucose and 12.96 mg/L.h, respectively were obtained with
using 30 g/L enzymatically hydrolyzed casein in culture medium.
These values show an enhanced MPA production, product yield and
process productivity pr as 116.8%, 132.8% and 163.2%, respectively.
Abstract: The influence of lactulose and inulin on rheological
properties of fermented milk during storage was studied.Pasteurized
milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr.
Hansen, Denmark), inulin – RAFTILINE®HP (ORAFI, Belgium) and
syrup of lactulose (Duphalac®, the Netherlands) were used for
experiments. The fermentation process was realized at 37 oC for 16
hours and the storage of products was provided at 4 oC for 7 days.
Measurements were carried out by BROOKFIELD standard methods
and the flow curves were described by Herschel-Bulkley model.
The results of dispersion analysis have shown that both the
concentration of prebiotics (p=0.04
Abstract: Nowadays there is a growing interest in biofuel production in most countries because of the increasing concerns about hydrocarbon fuel shortage and global climate changes, also for enhancing agricultural economy and producing local needs for transportation fuel. Ethanol can be produced from biomass by the hydrolysis and sugar fermentation processes. In this study ethanol was produced without using expensive commercial enzymes from sugarcane bagasse. Alkali pretreatment was used to prepare biomass before enzymatic hydrolysis. The comparison between NaOH, KOH and Ca(OH)2 shows NaOH is more effective on bagasse. The required enzymes for biomass hydrolysis were produced from sugarcane solid state fermentation via two fungi: Trichoderma longibrachiatum and Aspergillus niger. The results show that the produced enzyme solution via A. niger has functioned better than T. longibrachiatum. Ethanol was produced by simultaneous saccharification and fermentation (SSF) with crude enzyme solution from T. longibrachiatum and Saccharomyces cerevisiae yeast. To evaluate this procedure, SSF of pretreated bagasse was also done using Celluclast 1.5L by Novozymes. The yield of ethanol production by commercial enzyme and produced enzyme solution via T. longibrachiatum was 81% and 50% respectively.
Abstract: Simultaneous Saccharification and Fermentation (SSF) of sugarcane bagasse by cellulase and Pachysolen tannophilus MTCC *1077 were investigated in the present study. Important process variables for ethanol production form pretreated bagasse were optimized using Response Surface Methodology (RSM) based on central composite design (CCD) experiments. A 23 five level CCD experiments with central and axial points was used to develop a statistical model for the optimization of process variables such as incubation temperature (25–45°) X1, pH (5.0–7.0) X2 and fermentation time (24–120 h) X3. Data obtained from RSM on ethanol production were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation and contour plots were used to study the interactions among three relevant variables of the fermentation process. The fermentation experiments were carried out using an online monitored modular fermenter 2L capacity. The processing parameters setup for reaching a maximum response for ethanol production was obtained when applying the optimum values for temperature (32°C), pH (5.6) and fermentation time (110 h). Maximum ethanol concentration (3.36 g/l) was obtained from 50 g/l pretreated sugarcane bagasse at the optimized process conditions in aerobic batch fermentation. Kinetic models such as Monod, Modified Logistic model, Modified Logistic incorporated Leudeking – Piret model and Modified Logistic incorporated Modified Leudeking – Piret model have been evaluated and the constants were predicted.
Abstract: The utilization of cheese whey as a fermentation
substrate to produce bio-ethanol is an effort to supply bio-ethanol
demand as a renewable energy. Like other process systems, modeling
is also required for fermentation process design, optimization and
plant operation. This research aims to study the fermentation process
of cheese whey by applying mathematics and fundamental concept in
chemical engineering, and to investigate the characteristic of the
cheese whey fermentation process. Steady state simulation results for
inlet substrate concentration of 50, 100 and 150 g/l, and various
values of hydraulic retention time, showed that the ethanol
productivity maximum values were 0.1091, 0.3163 and 0.5639 g/l.h
respectively. Those values were achieved at hydraulic retention time
of 20 hours, which was the minimum value used in this modeling.
This showed that operating reactor at low hydraulic retention time
was favorable. Model of bio-ethanol production from cheese whey
will enhance the understanding of what really happen in the
fermentation process.
Abstract: Mycophenolic acid “MPA" is a secondary metabolite
of Penicillium bervicompactum with antibiotic and
immunosuppressive properties. In this study, fermentation process
was established for production of mycophenolic acid by Penicillium
bervicompactum MUCL 19011 in shake flask. The maximum MPA
production, product yield and productivity were 1.379 g/L, 18.6 mg/g
glucose and 4.9 mg/L.h respectively. Glucose consumption, biomass
and MPA production profiles were investigated during fermentation
time. It was found that MPA production starts approximately after
180 hours and reaches to a maximum at 280 h. In the next step, the
effects of methionine and acetate concentrations on MPA production
were evaluated. Maximum MPA production, product yield and
productivity (1.763 g/L, 23.8 mg/g glucose and 6.30 mg/L. h
respectively) were obtained with using 2.5 g/L methionine in culture
medium. Further addition of methionine had not more positive effect
on MPA production. Finally, results showed that the addition of
acetate to the culture medium had not any observable effect on MPA
production
Abstract: The consumption of lactose in acid cheese whey
anaerobic fermentation process under fed-batch conditions was
studied. During fermentation for 100 hours the biogas production
(CO2 and CH4) was analyzed online. Among the standard analyses
FT-IR spectroscopy was used to follow the consumption of lactose by
bacteria. The absorption bands at 990, 894 and 787 cm-1 in the 2nd
derivative spectra were shown to be characteristic for lactose and
were used to follow the lactose conversion. It was shown that acid
cheese whey lactose was converted by bacteria in first 7 hours. In the
spectra of 17, 18 and 95 hour fermentation samples lactose was not
identified and these results correlated with the HPLC data.
Abstract: Mycophenolic acid “MPA" is a secondary metabolite
of Penicillium bervicompactum with antibiotic and
immunosuppressive properties. In this study, fermentation process
was established for production of mycophenolic acid by Penicillium
bervicompactum MUCL 19011 in shake flask. The maximum MPA
production, product yield and productivity were 1.379 g/L, 18.6 mg/g
glucose and 4.9 mg/L.h respectively. Glucose consumption, biomass
and MPA production profiles were investigated during fermentation
time. It was found that MPA production starts approximately after
180 hours and reaches to a maximum at 280 h. In the next step, the
effects of methionine and acetate concentrations on MPA production
were evaluated. Maximum MPA production, product yield and
productivity (1.763 g/L, 23.8 mg/g glucose and 6.30 mg/L. h
respectively) were obtained with using 2.5 g/L methionine in culture
medium. Further addition of methionine had not more positive effect
on MPA production. Finally, results showed that the addition of
acetate to the culture medium had not any observable effect on MPA
production.