Practical Fermentation Technology - Rilegato

Rilegato

ISBN 10: 0470014342 ISBN 13: 9780470014349

Casa editrice: John Wiley & Sons Inc, 2008

Riassunto

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Su questo libro

Informazioni sull?autore

Dr Brian McNeil, Dr Linda Harvey, Strathclyde Fermentation Centre, Department of Biosciences, Strathclyde University
Leading centre for fermentation research and consultancy in the UK.

Dalla quarta di copertina

This book is intended to aid the beginner, or less experienced fermentation scientist, by bringing together and setting down practical experiences in fermentation technology, with contributions from academic and industrial scientists and engineers with many years experience of carrying out fermentation processes of different types, from bench-top right up to the largest industrial production scales. It focuses on the practical skills and associated problems, cross-referencing to appropriate reading material dealing with the underpinning science or engineering where relevant.

The book

• begins with a brief background on the development of fermentation, through the criteria for selection of lab based fermenters, with a chapter on the more specialised needs and challenges of equipping a lab for membrane protein expression, before moving on to practical aspects of cultivation modes, medium preparation and sterilisation, and culture preservation and inoculum work up techniques.
• The modelling of fermentation processes is then discussed, followed by an examination of the practical aspects of scaling up or scaling down fermentations. The typical sensors used to monitor fermentations are then described and associated challenges presented. More specialised, and less frequently considered areas relating to fermentation are described, including the selection and use of Supervisory Control and Data Acquisition systems ( SCADA).
• The penultimate chapter focuses on a brief discussion of the variability inherent in fermentation processes, their consequences and how this can be described and quantified.
• The final chapter deals with a description of the various continuous culture systems (e.g. chemostats), and of how powerful these technologies are in helping us understand better the physiology of microbes, or cultured cells (animal or plant) via definition and control of their environment in the fermenter.

This volume is not intended to be a handbook, but by presenting some of the more challenging aspects of the practice of fermentation, the learning curve of the newcomer may be accelerated, and their path to competence smoothed a little.

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Practical Fermentation Technology

John Wiley & Sons

Copyright © 2008 John Wiley & Sons, Ltd
All right reserved.
ISBN: 978-0-470-01434-9

Chapter One

Fermentation: An Art from the Past, a Skill for the Future

Brian McNeil and Linda M. Harvey

The origins of fermentation are lost in ancient history, perhaps even in prehistory. We know that the ancient Egyptians and Sumerians both had knowledge of the techniques used to convert starchy grains into alcohol. For most of history these processes, or similar ones based on fruit juice conversion, have represented the most commonly accepted interpretation of the word 'fermentation'.

However, 'fermentation' has many different and distinct meanings for differing groups of individuals. In the present context we intend it to mean the use of submerged liquid culture of selected strains of microorganisms, plant or animal cells, for the manufacture of some useful product or products, or to gain insights into the physiology of these cell types. This is a relatively narrow definition, but would include the 'traditional' fermentations described above. By contrast, the modern fermentation industry, which is largely a product of the Twentieth century, is dominated by aerobic cultivations intended to make a range of higher value products than simple ethanol.

In recent years there has been a tremendous expansion in the use of fermentation technology by individuals with less training in the subject than previous exponents of these techniques. This book is aimed at scientists and engineers relatively new to the subject of fermentation technology, and is intended to be the text equivalent of the briefings and chats that mentors in this area would have with newcomers. It is meant to be a means of passing on the experiences we have had in many years of fermentation to relative newcomers to the subject, so that perhaps, you will be able to avoid some of the more obvious pitfalls we fell into. It is specifically not intended as a reference text to the principles underlying fermentation science and engineering, as such volumes already exist. Each chapter in this book is accompanied by a short 'further reading section' or supporting reference section, which generally contain a list of a few book chapters, or relevant reviews supporting the material in the chapter.

The fermentation industry today is very much in a state of flux, with rapid changes in location, product spectrum, and scale of processes occurring. To a large extent this has been brought about by macroeconomic forces compelling the relocation of large scale bioprocesses outside high labour cost regions, but also by the successful deciphering of the human genome with its myriad of new therapeutic targets , and the significant advances in the construction of advanced fermentation expression systems for making novel proteins and antibodies.

Thus, fermentation skills and knowledge are now essential to driving forward systematic research into drug/receptor interactions, function of membrane proteins in health and disease, and are powering an unparalleled expansion in our capability to combat serious diseases in the human population, including cancers, degenerative illnesses such as Alzheimer's, and increasingly common complaints of developed societies such as asthma. The new fermentation-derived medicines, including biopharmaceuticals, hold out the prospect of improved specificity of treatment, and decreased side effects. It is truly a revolutionary period in clinical medicine as these new agents manufactured by fermentation routes enter the market. The 'new' fermentation products, therapeutic proteins, antibodies(simple and conjugated) are more complex and costly than previous products, but, in essence, the need to focus upon the fermentation step is now clearer than ever. Basically, the 'quality' of these products(the potency, efficacy, stability and immunogenicity) is determined by the upstream or fermentation stage, so the need for a clear understanding of what happens in that stage, how it can best be monitored, controlled, and carried out in a reproducible fashion, is greater than ever. It is in exactly these areas that the many often highly capable individuals entering fermentation are unwittingly deficient in background.

The long heralded era of personalized medicine may well be imminent due to recent advances in cultivation and replication of stem cells. This will make the need for scientists and engineers who understand culture techniques even greater in coming years. Thus, the demand for fermentation skills is likely to increase in the immediate future. Fermentation has contributed much to the well-being and wealth of human populations over millennia; it will continue to do so to an even greater extent in the future We hope this book will help those coming recently to this field to contribute more effectively to that process.

(Continues...)

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Dettagli dell?edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 0470014342
• ISBN 13: 9780470014349
• Rilegatura: Copertina rigida
• Numero di pagine: 388
• Redattore: McNeil Brian, Harvey Linda M.
• Contatto del produttore: non disponibile