Rational design and optimization of fed-batch and continuous fermentations.

Rational design and optimization of fed-batch and continuous fermentations. Research Abstract Details 

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Rational design and optimization of fed-batch and continuous fermentations. Abstract Text:

Wenhui Zhang,Mehmet Inan,Michael M Meagher,Wenhui Zhang,Mehmet Inan,Michael M Meagher,Wenhui Zhang,Mehmet Inan,Michael M Meagher,

This chapter provides rational approaches to design and optimize fed-batch and continuous fermentations of both Mut+ and Muts (methanol utilization plus and slow) Pichia pastoris strains. The methods are described in detail for glycerol batch, glycerol fed-batch, transition, and methanol fed-batch/mixed feed/ continuous stirred tank reactor (CSTR) phases of the process based on glycerol and methanol consumption models. Cell density, broth volume, substrate feed rate, and the length of each phase are rationally designed to conduct runs with selected parameters for optimizing a process. The optimization is anchored by the impact of a specific growth rate/dilution time (for CSTRs) on productivity. Equations for simulation of a process with optimal parameters are derived for an optimal process design. This protocol can be used as a practical manual for process development of a P. pastoris recombinant fermentation, and also as a reference for fermentation of other microorganisms.

Rational design and optimization of fed-batch and continuous fermentations. Publishing Authors By Initials

W Zhang,M Inan,MM Meagher,W Zhang,M Inan,MM Meagher,W Zhang,M Inan,MM Meagher,

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Rational design and optimization of fed-batch and continuous fermentations. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Methods in molecular biology (Clifton, N.J.)

VOLUME: 389

Page Numbers: 43-64

Journal Abbreviation: Methods Mol. Biol.

ISSN: 1064-3745

DAY: 22

MONTH: 10

YEAR: 2007

Rational design and optimization of fed-batch and continuous fermentations. Information

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LANGUAGE: eng

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Country: United States

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MEDLINETA: Methods Mol Biol

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