Industrial-scale fermentation plant design

Assuming that all modem large scale industrial fermentation plants sterilize media through a continuous sterilizer, the heat transfer design of the fermenter is only concerned with the removal of heat caused by the mechanical agitator (if there is one) and the heat of fermentation. These data can be obtained while running a full scale fermenter. The steps are as follows ... 

The incomplete comprehension of mass transfer mechanisms in ED membrane systems is in all probability responsible for the difficult design of industrial plants and for their limited diffusion. For instance, in the food biotechnology sector ED applications are still in their infancy since quite a limited number of the novel processes studied so far in laboratory- and pilot-scales and reviewed here have been converted into industrial realities yet, except for the recovery of the sodium salt of unspecified organic acid from clarified fermentation broths, as well as amino and organic acids (Gillery et al., 2002). 

Penicillin G and V Very useful procedures for the assay of jS-lactams, such as penicillin G and V, have been designed using j6-lactamases, such as penicillinase type 1 from Bacillus cereus (EC 3.5.2.6). The useful linear range is 0.005-200 mmol 1 Several industrial applications have been developed using both discrete samples and continuous monitoring on pilot-plant and production-scale fermentors. Alternatively, the penicillin amidase (EC 3.5.1.11) has been used which shows better specificity in fermentation broths. The sensitivity is, however, lower although sufficient for many purposes. In both cases, the enzyme columns are very stable and can be used for several months or for thousands of samples. 

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