Topic
Bioprocess
About: Bioprocess is a research topic. Over the lifetime, 2219 publications have been published within this topic receiving 50972 citations.
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TL;DR: Metabolic engineering of bacteria shows a great scope in industrial application as well as such technique may also have good potential to solve certain metabolic disease and environmental problems in near future.
Abstract: Yield and productivity are critical for the economics and viability of a bioprocess. In metabolic engineering the main objective is the increase of a target metabolite production through genetic engineering. Metabolic engineering is the practice of optimizing genetic and regulatory processes within cells to increase the production of a certain substance. In the last years, the development of recombinant DNA technology and other related technologies has provided new tools for approaching yields improvement by means of genetic manipulation of biosynthetic pathway. Industrial microorganisms like Escherichia coli, Actinomycetes, etc. have been developed as biocatalysts to provide new or to optimize existing processes for the biotechnological production of chemicals from renewable plant biomass. The factors like oxygenation, temperature and pH have been traditionally controlled and optimized in industrial fermentation in order to enhance metabolite production. Metabolic engineering of bacteria shows a great scope in industrial application as well as such technique may also have good potential to solve certain metabolic disease and environmental problems in near future.
44 citations
TL;DR: A method, which allows the quantification of the specific growth rate, the specific substrate uptake rate and the growth stoichiometry, in a real-time context, solely based on the combination of first principle relationships, using unstructured kinetic modeling, elemental- and mass balancing.
43 citations
TL;DR: It is put forward that rational strategies for the production of fatty acid and its derivatives should further derive from the consideration of whole bioprocess (pretreatment, saccharification, fermentation, separation), multiscale analysis and interdisciplinary combinations.
43 citations
TL;DR: The non-conventional yeasts Kluyveromyces lactis, Yarrowia lipolytica, Ogataea polymorpha and Pichia pastoris have been developed as eukaryotic expression hosts because of their desirable growth characteristics, including inhibitor and thermo-tolerance, utilisation of diverse carbon substrates and high amount of extracellular protein secretion.
Abstract: The non-conventional yeasts Kluyveromyces lactis, Yarrowia lipolytica, Ogataea polymorpha and Pichia pastoris have been developed as eukaryotic expression hosts because of their desirable growth characteristics, including inhibitor and thermo-tolerance, utilisation of diverse carbon substrates and high amount of extracellular protein secretion. These yeasts already have established in the heterologous production of vaccines, therapeutic proteins, food additives and bio-renewable chemicals, but recent advances in the genetic tool box have the potential to greatly expand and diversify their impact on biotechnology. The diversity of these yeasts includes many strains possessing highly useful, and in some cases even uncommon, metabolic capabilities potentially helpful for the bioprocess industry. This review outlines the recent updates of non-conventional yeast in sustainable bioprocesses.
42 citations
TL;DR: An apparent revival of interest in complex fermentation is occurring, as well in the use of mixed strains in the production of food and beverages with more diverse and peculiar flavors impressed by a more complex micro-organisms interaction and the associated health functionalities.
Abstract: The fermentation of carbon sources by fungi leading to the production of foods and beverages represents one of the oldest and most economically significant of all biotechnologies. Also, some traditional fermented foods require a ripening period to develop their best sensorial characteristics. On ancient times, fermentation was carried out spontaneously. With scientific development, single strains were selected and adapted for use as starters in some large-scale food producing. Currently an apparent revival of interest in complex fermentation is occurring, as well in the use of mixed strains wondering production of food and beverages with more diverse and peculiar flavors impressed by a more complex micro-organisms interaction and the associated health functionalities.
42 citations