8-3 |
Advancements in fermentation technologies |
S. T. YANG, Chemical Engineering Dept., Ohio State Univ., 140 W. 19th Ave., Columbus, OH 43210 Fermentation has long been used in the food industry for manufactures of various food products and ingredients. Fermentation is becoming even more important as a green technology for production of value-added biobased industrial products from agricultural commodities and food processing wastes. Recent advances in biotechnology and bioprocess engineering have made fermentation an attractive alternative to conventional chemical processes which use non-renewable petrochemical feestocks. This paper will highlight several important developments in fermentation processes with focuses on the applications of metabolic engineering, novel bioreactors, and integrated fermentation-separation processes for production of carboxylic acids, including lactic, acetic, propionic, and butyric acids, by anaerobic bacteria. Novel bioreactors with enhanced oxygen transfer and productivity for viscous xanthan gum fermentation, filamentous fungal fermentation, and solid state fermentation also will be discussed.
Session 8, Challenges and outlook of bioprocess engineering in food
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