Biotechnology - Department of Chemical Engineering

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66Technology comparisonParameterClassicalfermentationEnzymaticcatalysisChemocatalysisCatalyst Living cells Enzymes Metals, acids …Catalyst conc.(kg/m3)10-200 50-500 50-1000Specific reactions Sometimes Often OftenReaction conditions Moderate Moderate Moderate-extremeSterility Yes Yes NoYield 10-95 70-99 70-99Main cost Cooling water Enzyme VariableProblemsMicroorganismregulationStabilitySelectivity, stabilityComparison <strong>of</strong> technologies for chemicals production
67Entering the market• Lactic acid– PLA – Lactic acid based polymers (Dow <strong>Chemical</strong>s)• 1,3-Propanediol– Polymers based on 1,3 propanediol + terephtalic acid(Du Pont)• Succinic acid– as a base for C2-C4 chemicals
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BiotechnologyLECTURE 15 - KETF20 CH
Page 3 and 4:
Market outlook3
Page 5 and 6:
Approximate price ($/kg)5Market out
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7Biotechnical processesFeedstockEnz
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9Fermentation processes• Food ind
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Conversion processes• Cells need
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13Biotechnology characteristics•
Page 15 and 16: 15A brief history of biotechnology
Page 17 and 18: 17A brief history of biotechnologyA
Page 19 and 20: 19Organisms• Organisms in industr
Page 21 and 22: Product Organism UseIndustrial enzy
Page 23 and 24: 23OrganismsAspergillus niger
Page 25 and 26: 25BioreactorsFoambreakerMotorOff-ga
Page 27 and 28: 27Bioreactors• Lab scale- 0.5 - 1
Page 29 and 30: 29BioreactorsLab scale bioreactor
Page 31 and 32: BioreactorsIndustrial full scale bi
Page 33 and 34: 33Process typesProcess type Pros Co
Page 35 and 36: 35Process types• Gas-liquid-phase
Page 37 and 38: 37Process typesReactor type k l a l
Page 39 and 40: 39Sterilisation• Eliminate contam
Page 41 and 42: 41Sterilisation• Separate sterili
Page 43 and 44: YeastProduction of baker’s yeast.
Page 45 and 46: YeastAmmoniaDefoamerNutrientsVentBe
Page 47 and 48: 47Ethanol1st generationSugar and st
Page 49 and 50: 49Ethanol in SwedenAgroetanol in No
Page 51 and 52: 512 nd generation ethanol• Differ
Page 53 and 54: 532 nd generation ethanol• How mu
Page 55 and 56: 55Sweeteners• Production of high
Page 57 and 58: Sweeteners• for enzyme• for pH
Page 59 and 60: 59PenicillinThe penicillin structur
Page 61 and 62: 61PenicillinProduction of semisynth
Page 63 and 64: 63Insulin• Growing number of diab
Page 65: InsulinProcess flow diagram for ins
Page 69: 69Concluding remarks• Current imp
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Biotechnology - Department of Chemical Engineering

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