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batch and con

The document discusses sterilization methods in industrial biotechnology, focusing on batch and continuous sterilization processes. It highlights the importance of understanding thermal death characteristics of microorganisms and the impact of sterilization on nutrient quality. The advantages and disadvantages of both sterilization methods are outlined, along with calculations for determining Del factors during the sterilization process.

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6 views

batch and con

The document discusses sterilization methods in industrial biotechnology, focusing on batch and continuous sterilization processes. It highlights the importance of understanding thermal death characteristics of microorganisms and the impact of sterilization on nutrient quality. The advantages and disadvantages of both sterilization methods are outlined, along with calculations for determining Del factors during the sterilization process.

Uploaded by

varshini.y2022
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Microbiology

With Diseases by Taxonomy PowerPoint® Lecture Slides


Second Edition
Industrial
Biotechnology

Module 3
Sterilization and Kinetics
PART A
Lecture 12 –Batch and
Continous Sterilization

Dr. Vijayalakshmi Shankar

Copyright © 2007 Pearson Education, Inc. publishing as Benjamin Cummings


• A risk factor of one batch in a thousand being contaminated
is frequently used in the fermentation industry—that is, the
final microbial count in the medium after sterilization should
be 10–3 viable cells.

• However, to apply these kinetics, it is necessary to know the


thermal death characteristics of all the taxa
contaminating the fermenter and unsterile medium.

• Deindoerfer and Humphrey (1959) determined the


thermal death characteristics of G. stearothermophilus
spores as:
Activation energy = 283.3 kJ
mol−1 Arrhenius
constant=1×1036.2 second−1
A fermentation medium is not an inert mixture of
components, and
deleterious reactions may occur in the medium during the
sterilization process, resulting in a loss of nutritive quality.
Thus, the choice of regime is dictated by the requirement to
achieve the desired reduction in microbial content with the least
detrimental effect on the medium.

The Effect of the Time of Sterilization on the


Yield of a Subsequent Fermentation
In steam and ethylene oxide sterilization, spores of suitable
Thermal strains of Bacillus stearothermophilus are commonly employed
because of their resistance to these modes of sterilization.
destructio
n of
essential
media
componen
ts
MEDIUM STERILIZATION

• Media may be sterilized by filtration, radiation, ultrasonic


treatment, chemical treatment, or heat

• For practical reasons, steam is used almost universally for the


sterilization of fermentation media
DESIGN OF BATCH STERILIZATION PROCESSES

• The highest temperature for batch sterilization is 121°C


• The procedure should be designed such that exposure of the medium to
this temperature is kept to a minimum

The following information must be available for the design of a batch


sterilization process:

1. A profile of the increase and decrease in the temperature of the


fermentation medium during the heating and cooling periods of the
sterilization cycle.

2. The number of microorganisms originally present in the medium

3. The thermal death characteristics of the “design” organism


sterilization criterion represented by the term ∇
• For sterilization, the Del factor also called Nabla factor, and

• Del factor is a measure of the fractional reduction in viable organism


count produced by a certain heat and time Del factor may be
calculated

• Knowing the original number of organisms present in the fermenter


• Risk of sterilization failure considered acceptable, which is 1 in 1000

• The over all del factor


ln(Nt/N0) = - k d
t
CALCULATION OF THE DEL FACTOR DURING HEATING AND
COOLING
The relationship between Del factor, the
temperature and time is given by Eq.

The value of the Del factor


corresponding to each time
increment may then be calculated
from the equation

Thus
HOLDING TIME AT CONSTANT
As over all TEMPERATURE
del factor is

Therefore, the Del factor to be achieved during the


holding time may be calculated by difference
Methods of batch sterilization
• The batch sterilization of the medium for a fermentation may
be achieved either in the fermentation vessel or in a
separate mash cooker
• One cooker may be used to serve several fermenters
• The medium may be sterilized as the fermenters are being
cleaned and prepared for the next fermentation
• Thus, saving time between fermentations
The two main disadvantages of batch sterilization are:

• Culture medium damage and high energy consumption,


• Can be largely avoided by use of a continuous sterilization
procedure.
Nutrition Destruction

• The holding time on the larger scale to achieve the increased ∇ factor)
will result in increased nutrient degradation

• In large sale the heating-up and cooling-down periods to sterilization and


nutrient destruction will be greater due to less heat exchange surface per
unit volume.

• A mathematical model of nutrient destruction based on Del factor and


introduced the concept of a nutrient quality criterion (Q), given by the term:
• Whereas the Del factor is based on absolute numbers of
contaminants
• The nutrient quality criterion is based on the concentration of
the nutrient
• The nutrient quality criterion is scale independent
• Hence, ideally, Q should remain constant with an increase in
scale.
The destruction of a nutrient may be considered a first-order reaction:
Advantages of batch sterilization over continuous
sterilization

• Lower capital equipment costs.


• Lower risk of contamination—continuous processes require the
aseptic transfer of the sterile broth to the sterile vessel.
• Easier manual control.
• Easier to use with media containing a high proportion of
solid matter.
Advantages of continuous sterilization over batch
sterilization

1. Superior maintenance of medium quality.


2. Ability to sterilize medium components separately.
3. Superior energy efficiency, consuming 60–80% less steam and cooling water.
4. Ease of scale-up—discussed later.
5. Easier automatic control.
6. The reduction of surge capacity for steam.
7.The reduction of sterilization cycle time and hence the reduction in
fermenter turnaround time, thus increasing productivity.
8. Under certain circumstances, the reduction of fermenter corrosion.
9.Enables the use of a lower capacity agitator in the fermenter giving economies
in both capital and running costs.
Problem: the overall Del factor is 32.2 and if it is taken that the
heating Del factor was 9.8 and the cooling Del factor 10.1,
calculate holding Del factor for G. stearothermophilus and time
∇ = kt, the specific death rate of G. stearothermophilus spores at 121°C is 2.54 min–1𝛻 Therefore, t
= 𝛻/ k
t = 12.3 / 2.54 = 4.84min

If the contribution made by the heating and cooling parts of the cycle were ignored then the
holding time would be given by the equation:

t = 𝛻overall /k = 32.2 / 2.54 = 12.68min.

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