A pervaporation-bio-hybridreactor (PBHR) for improved aroma biosynthesis with submerged culture of Ceratocystis fimbriata.
In the present study a Pervaporation-bio-hybridreactor was investigated for the improved biotechnological production of volatile flavour compounds. The mixture of esters and alcohols produced by the fungus Ceratocystis fimbriata had a fruity, banana-like odour and can legally be defined as "natural flavour". Increasing consumer demand and high market prices make the production of bioflavours an attractive alternative to chemical synthesises. However, the yield of biotechnological flavour production is often very low due to product inhibition. In situ product-removal processes can yield higher productivities by preventing product inhibition. A bioreactor with an integrated pervaporation membrane was used to determine the effects of in-situ product removal on the metabolic productivity of C. fimbriata. Fed-batch fermentations with and without integrated product removal were conducted and the performance of the processes in terms of productivities was compared. Improved productivities were observed for all products. Figure 1a and 1b show the increased amount of product gained through the application of the PBHR with fed-batch fermentation.
Department of Food Technology, University of Bonn, Germany. b.stefer@uni-bonn.de
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Stefer
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M
Schilling
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Kunz
D001203:Ascomycota / Q000254:growth & development / Q000378:metabolism*; D019149:Bioreactors; D001709:Biotechnology / Q000295:instrumentation / Q000379:methods; D005285:Fermentation; D009812:Odorants; D000439:Pentanols
D000439:Pentanols; C020377:isoamyl acetate