Hello,
I would like to come up with the fermentation volume required for an enzyme manufacturing project.
I have the volume/concentration necessary and I have the fermentation activity of the strains.
Ex. If the fermentation activity of the strain is 5000 u/ml and if I need to produce 20000 Kgs of enzyme with an activity of 50000 U/g then what would be my fermentation volume?
TIA for all the help
20,000 kg x 50,000 U/g x 1000 g/kg x ml/5000 U = 200,000,000 ml = 200,000 L
The question is not too clear! industrialized enzyme, or is it still in progress? To define the conditions and the return of the fermentation, you must perform production kinetics.
One thing I would add to Adam B Shapiro response is the % recovery during processing and fermentation. The final yield of enzyme is often a small fraction of the initial yield.
The working volume of the fermenter depends on some parameters such as the foam formation but the most crucial one is the amount of medium which the fermenter is taken by. In general the working volume would be 70-80% of the total fermenter volume and the rest is headspace.
The volume of fermenter depends on following
1.Type of organism handled
2.Operating parameters
3.Growthh kinetics
4.Mode of operation(Batch,coninuous or semi bach)
Having above information,design of fermentor can be done using material and energy balances.
As our friends rightly said - the working volume depends on various parameters viz. aeration requirement, foaming, viscosity, impeller and fermenter design etc. In general for a batch fermentation it is about 70 - 80% of the fermenter volume. If you are looking at fed-batch mode of operation then it all depends on feed/s volume for the entire fermentation cycle to be worked out and verified. Most importantly, as Dr. Michael J. Benedik mentioned above, the final enzyme recovery would definitely vary based on your recovery process.
The KLa mass transfer coefficient also contributes to determine the dissolved oxygen concentration (DO) of the aerobic fermenter. The air to fermenter's media mass-transfer rate of oxygen (Na) should be dependent on the local oxygen deficit: Na = KLa·(Cs-C). Here, Cs is the DO that would apply for saturation of the fermenter's broth and C is the measured DO. A mean concentration difference can be defined (ΔCm) after accepting some convenient mixing model, so that: KLa = OTR / ΔCm, where OTR stands for oxygen transfer rate. Agitation should contribute for KLa. Such a modelling-based approach implicitly takes into account other variables that may influence KLa; including temperature (T) or pH. Further details on this kind of approach, were given at the following reference (MSc Thesis):
Thesis Controlo do Oxigénio Dissolvido em Fermentadores para Minimi...
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