Culturing and fermentation

In the interdisciplinary field of biophysics and biotechnology, the bioeffects of electric field have received considerable interest for both fundamental studies on these interaction mechanisms and potential application. However, the effects of pulsed electric field (PEF) on secondary metabolism in plant cell cultures and fermentation processes have been unknown. Therefore, it would be very interesting to find out whether PEF could be used as a new tool for stimulating secondary metabolism in plant cell cultures for potential application to the value-added plant-specific secondary metabolite production. Furthermore, if the PEF permeabilization and elicitation are discovered in a cell culture system, the combination of... 

Production Culture medium used, cell culture and fermentation techniques, in-process controls, purification steps, and cleaning of chromatographic columns and matrices... 

Several different bioreactor configurations have been described for use in cell culture and fermentation applications. These include stirred tanks,... 

Several different bioreactor configurations have been described for use in cell culture and fermentation applications. These include stirred tanks, airlift, and hoUow-fiber systems. The majority of bioreactor systems in use for cell culture applications are still of the stirred-tank type. These systems have been used for batch, fed-batch, and perfusion operations. It would not be possible to adequately cover the field of stirred-tank scale-up in the space available here. Instead, this section will touch briefly on the important issues in bioreactor scale-up. For detailed methodologies on stirred-tank bioreactor scale-up, the reader is referred to several review papers on the topic [20,27,28]. 

Anon (2003a) Determination of Amino Acids in Cell Cultures and Fermentation Broths. Dionex Application Note 150. Available as a downloadable file from the Dionex website (http //www. Dionex.com). 

There are several approaches that can be taken to supply material for pharmaceutical evaluation. Two of these, invertebrate cell culture and fermentation of associated microorganisms, begin with determining the biogenetic origin of the compound. There are numerous reports of metabolite localization, primarily in sponges, in which production of a bioactive metabolite has been inferred or demonstrated to be localized either in a host invertebrate cell or in microbial associates which include cyanobacteria and heterotrophic bacteria and fungi.72-73... 

Invertebrate cell culture and fermentation of associated microbes for the production of secondary metabolites appear to be promising. These technologies are attractive as they may... 

Fresh food flavors are produced by biosynthetic enzymes in the living tissue and by degradative enzymes which begin acting when the tissue is cut or crushed. The flavors of cultured and fermented foods result from the enzyme action of the microorganisms involved. In some cases (e.g., tea fermentation) flavor results largely from nonenzymatic... 

Biotechnology Inspection Guide Reference Materials and Training Aids—1991 Cell Culture and Fermentation... 

Hanko, V. P. and Rohrer, J. S. Determination of carbohydrates, sugar alcohols, and glycols in cell cultures and fermentation broths using high-performance anion-exchange chromatography with pulsed amperometric detection. Anal Biochem, 283, 192, 2000. 

Tabanelli, G., Coloretti, R, Chiavari, C., Grazia, L., Lanciotti, R., Gardini, R (2012). Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control, 26, 416 26. http //dx.doi.Org/10.1016/j.foodcont.2012.01.049. 

Gonzalez and Miller (21) thoroughly reviewed the fermentation literature on lin comycin in 1985. Recently, a method for determining cell mass via determination of diaminopimelic acid (DAP) concentrations (24) has been applied to prohle S. Itncolnen sis growth in seed cultures and fermentations in which complex media containing insoluble materials are used. 

Fernandes, C.F. and Shahani, K.M. (1989) Modulation of antibiosis by lactobacilli and other lactic cultures and fermented foods. Microbiologie, Aliments, Nutr. 7, 337-352. 

Hansen, A., Lund, B., Lewis, M. J. (1989a). Flavour production and acidification of sour doughs in relation to starter culture and fermentation temperature. Lebensmittel Wissenschaft und Technologic, 22, pp. 145-149. 

Culture and fermentation conditions. PHA production experiments were conducted in shake-flasks using cultures of Burkholderia cepacia, obtained from the American Type Culture Collection (ATCC No. 17759, Bethesda, MD). Cultures of B. cepacia were maintained at 25 C and transferred weekly on agar slants containing xylose (2.2 % w/v) and levulinic acid (0.3 % w/v) as carbon sources. Levulinic acid was added to cultures as a concentrated solution (pH adjusted to 7.2 via NaOH prior to sterilization). Inocula were prepared as 500-1000 ml cultures in 2,800 ml Fernbach flasks containing 2.2 % (w/v) xylose and 0.07 % (w/v) levulinic acid, incubated at 28 C and 150 rpm for 72 hours. For PHA production, shake-flasks were inoculated with a 5 % (v/v) aliquot of the above-described seed culture, incubated at 28 C and 150 rpm for 20 hours, and were then supplemented with a second dose (0-0.5 % w/v) of levulinic acid. Flasks were subsequently incubated for an additional 62-115 hours of growth in order to assess time-related differences in polymer production, and then harvested for biomass and PHA extraction, as previously described (20),... 

In most cell culture and fermentation processes, air and liquid nutrient feed streams are clarified and sterile filtered to eliminate particulate and microbiological contamination of the fermenter. Serum and culture media feeds are sterile filtered with membrane cartridges to remove contaminating micro-organisms. Hydrophobic filters provide sterile filtration of inlet fermentation air. 

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