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Assessment of new microbial host parameters to improve the transition potential impact from laboratory to industrial scale fermentation

(2019)
Author
Organization
Abstract
Industrial fermentation processes currently lack robustness for the production of pharmaceuticals, cosmetics, biodegradable surfactants, et cetera. Fermentation parameters have mainly focused on the yield, titer and productivity of these processes. However, the shortcomings of these parameters is that they lack to monitor the microorganism’s instability. We therefore introduce novel parameters that map the host’s robustness before economic feasibility is in jeopardy. Our approach is to monitor the microorganism’s behaviour for 50-100 generations, indicating potential pitfalls and proposing a standardized fermentation workflow.

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Chicago
De Mol, Maarten, Victoria Marcoen, Isabelle Maryns, Nico Snoeck, Sofie De Maeseneire, Joeri Beauprez, and Wim Soetaert. 2019. “Assessment of New Microbial Host Parameters to Improve the Transition Potential Impact from Laboratory to Industrial Scale Fermentation.” In .
APA
De Mol, M., Marcoen, V., Maryns, I., Snoeck, N., De Maeseneire, S., Beauprez, J., & Soetaert, W. (2019). Assessment of new microbial host parameters to improve the transition potential impact from laboratory to industrial scale fermentation. Presented at the Knowledge For Growth 15th edition.
Vancouver
1.
De Mol M, Marcoen V, Maryns I, Snoeck N, De Maeseneire S, Beauprez J, et al. Assessment of new microbial host parameters to improve the transition potential impact from laboratory to industrial scale fermentation. 2019.
MLA
De Mol, Maarten et al. “Assessment of New Microbial Host Parameters to Improve the Transition Potential Impact from Laboratory to Industrial Scale Fermentation.” 2019. Print.
@inproceedings{8624119,
  abstract     = {Industrial fermentation processes currently lack robustness for the production of pharmaceuticals, cosmetics, biodegradable
surfactants, et cetera. Fermentation parameters have mainly focused on the yield, titer and productivity of these processes.
However, the shortcomings of these parameters is that they lack to monitor the microorganism’s instability. We therefore
introduce novel parameters that map the host’s robustness before economic feasibility is in jeopardy. Our approach is to
monitor the microorganism’s behaviour for 50-100 generations, indicating potential pitfalls and proposing a standardized
fermentation workflow.},
  author       = {De Mol, Maarten and Marcoen, Victoria and Maryns, Isabelle and Snoeck, Nico and De Maeseneire, Sofie and Beauprez, Joeri and Soetaert, Wim},
  location     = {Gent},
  title        = {Assessment of new microbial host parameters to improve the transition potential impact from laboratory to industrial scale fermentation},
  year         = {2019},
}