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Purification of
Fermentation
Products
Introduction
After successful fermentation or enzyme
reactions, desired products must be
separated and purified.
This final step commonly knows as
“downstream processing” or
“bioseparation”
Fermentation products:
cells (biomass)
extracellular (components within the
fermentation broth)
intracellular (those trapped in cells)*
Cont…
If cell - separated from the
fermentation broth, washed and
dried. E.g.: baker’s yeast
Extracellular - after cell are
separated, product in the dilute
aqueous medium need to be
recovered and purified
Intracellular - released by rupturing
the cells and then they can be
recovered and purified
Cont..
Characteristic of bioseparation products:
The products are in dilute concentration in
an aqueous medium
the products are usually temperature
sensitive
there is a great variety of products to be
separated
the products can be intracellular, often as
insoluble inclusion bodies
the physical and chemical properties of
products are similar to contaminants
Extremely high purity and homogeneity
may be needed for human health care
Inclusion Bodies
reverse osmosis