Transglycosidase Fermentation Process Foam Viscosity Control
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Solution Overview
Problem
Current bio-refinery fermentation processes face challenges in maximizing product yield and managing foam and viscosity in fermentation broths, leading to reduced manufacturing efficiency and increased antifoam costs.
Innovation Solution
The use of transglycosidase enzymes, specifically transglucosidase, is introduced during fermentation to reduce foam and viscosity, thereby enhancing product yield and improving downstream processing efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If transglycosidase is added to fermentation broth, then foam and viscosity are reduced, but enzyme cost increases
Solution Approach 1:
Transglycosidase acts as an intermediary substance that modifies the fermentation broth by reducing foam and viscosity, thereby resolving the harmful effects without requiring direct intervention in the fermentation process itself
Solution Approach 2:
The enzyme changes the physical parameters of the fermentation broth (foam reduction, viscosity reduction) to improve process efficiency and product recovery
2Object-generated harmful factors
If antifoam is used to control foam, then foam is reduced, but downstream processing efficiency decreases and costs increase
Solution Approach 1:
The harmful foam is removed or controlled through transglycosidase action before downstream processing, extracting the problematic element without introducing antifoam substances that would interfere with product recovery
Solution Approach 2:
The transglycosidase converts the harmful foam formation into a beneficial effect by reducing surface tension and improving mass transfer, thereby eliminating the need for antifoam additives
3Productivity
If filling degree is increased to maximize reactor capacity, then productivity improves, but foam formation increases
Solution Approach 1:
Transglycosidase is added preliminarily to the fermentation broth to prevent excessive foam formation before it becomes a problem, allowing higher filling degrees without foam-related complications
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The transglycosidase enzymes increase fermentation product yield, decrease antifoam consumption, and accelerate fermentation rates, while reducing residual sugars and viscosity in the fermentation broth, leading to improved processing efficiency and product recovery.
Implementation Method 1
the fermenting comprises a transglycosidase, that reduces foam and/or viscosity in the fermentation broth
Data Source
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AI summary
The present invention relates to methods for improving fermentation processes, including increasing product yield, reduced viscosity, and/or reduced foaming.