MEMBER OF GROUP
OUTLINE
1 INTRODUCTION
2 SOLID-LIQUID SEPARATION :
FILTRATION, CENTRIFUGATION
3 CELL RUPTURE
INTRODUCTION
WHY WE NEED TO
LEARN ABOUT THIS?
After successful fermentation or enzyme
reactions, desired products
must be separated and purified. This final step is
commonly known
as downstream processing or bioseparation,
which can account for
up to 60 percent of the total production costs,
excluding the cost of
the purchased raw materials
The fermentation products can be the cells themselves (biomass),
components within the fermentation broth (extracellular), or those
trapped in cells (intracellular), examples of which are listed in
Table 10.1.
As shown in Figure 10.1, if the product of our interest is
the cell, cells are separated from the fermentation -broth and then
washed and dried. In the case of extracellular products, after the cells
are separated, products in the dilute aqueous medium need to be
recovered and purified.
UNIQUE CHARACTERISTIC OF
BIOSEPARATION PRODUCTS
THE PRODUCTS ARE IN DILUTE CONCENTRATION
1 IN AN AQUEOUS MEDIUM.
1 PHYSICAL METHODS
2 CHEMICAL METHODS
3 BIOLOGICAL METHODS
CELL RUPTURE
1 PHYSICAL METHODS
2 CHEMICAL METHODS
3 BIOLOGICAL METHODS
PHYSICAL METHODS
1 MILLING
2 HOMOGENIZATION
3 ULTRASONICATION
PHYSICAL METHODS
1 MILLING
2 HOMOGENIZATION
3 ULTRASONICATION
CHEMICAL METHODS
1 SURFACTANTS
2 ALKALIS
3 ORGANIC SOLVENTS
4 OSMOTIC SHOCK
CHEMICAL METHODS
1 SURFACTANTS
2 ALKALIS
3 ORGANIC SOLVENTS
4 OSMOTIC SHOCK
BIOLOGICAL METHODS
1 ENZYMATIC DIGESTION
BIOLOGICAL METHODS
1 ENZYMATIC DIGESTION
THANK YOU FOR YOUR
ATTENTION
ANY QUESTION