Foam control in biotechnological processes—challenges and opportunities
Abstract Foam formation is a massive challenge in submerged aerated bioprocesses, e.g., in beer fermentation. While the use of antifoam may easily overcome foaming at laboratory scale, it is often an unattractive solution since the challenge remains in future upscaling, as reduced mass transfer and...
| Main Authors: | , , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-01-01
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| Series: | Discover Chemical Engineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s43938-023-00039-0 |
| _version_ | 1797363259444035584 |
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| author | Till Tiso Philipp Demling Tobias Karmainski Amira Oraby Jens Eiken Luo Liu Patrick Bongartz Matthias Wessling Peter Desmond Simone Schmitz Sophie Weiser Frank Emde Hannah Czech Juliane Merz Susanne Zibek Lars M. Blank Lars Regestein |
| author_facet | Till Tiso Philipp Demling Tobias Karmainski Amira Oraby Jens Eiken Luo Liu Patrick Bongartz Matthias Wessling Peter Desmond Simone Schmitz Sophie Weiser Frank Emde Hannah Czech Juliane Merz Susanne Zibek Lars M. Blank Lars Regestein |
| author_sort | Till Tiso |
| collection | DOAJ |
| description | Abstract Foam formation is a massive challenge in submerged aerated bioprocesses, e.g., in beer fermentation. While the use of antifoam may easily overcome foaming at laboratory scale, it is often an unattractive solution since the challenge remains in future upscaling, as reduced mass transfer and extra steps in product purification and analytics result in increased costs. Interestingly, the number of studies tackling this challenge is relatively low, although literature suggests a range of alternatives, from avoiding foaming to means of controlling or even using foaming as an in situ product removal. Here we give an overview of the topic in five subsections. (1) We argue that a sound understanding of the molecular origin of foaming can facilitate solutions for overcoming the challenge while introducing some long-known challenges (i.e., in beer fermentation). We then review in (2) the apparent avoidance of foam formation before we in (3) summarize possibilities to reduce and control foam after its formation. Subsequently, in (4), we discuss possible solutions that take advantage of foam formation, for example, via foam fractionation for in situ product removal. Finally, in (5), we provide an overview of microbial strain engineering approaches to cope with some aspects of foaming in fermentations. With this review, we would like to sensitize and inform the interested reader while offering an overview of the current literature for the expert, particularly with regard to the foam special issue in Discover Chemical Engineering. |
| first_indexed | 2024-03-08T16:18:45Z |
| format | Article |
| id | doaj.art-c7ca19807cad4fcca2aa4706e1d1315c |
| institution | Directory Open Access Journal |
| issn | 2730-7700 |
| language | English |
| last_indexed | 2024-03-08T16:18:45Z |
| publishDate | 2024-01-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Chemical Engineering |
| spelling | doaj.art-c7ca19807cad4fcca2aa4706e1d1315c2024-01-07T12:28:00ZengSpringerDiscover Chemical Engineering2730-77002024-01-014113210.1007/s43938-023-00039-0Foam control in biotechnological processes—challenges and opportunitiesTill Tiso0Philipp Demling1Tobias Karmainski2Amira Oraby3Jens EikenLuo Liu4Patrick Bongartz5Matthias Wessling6Peter Desmond7Simone Schmitz8Sophie Weiser9Frank Emde10Hannah Czech11Juliane Merz12Susanne Zibek13Lars M. Blank14Lars Regestein15Institute of Applied Microbiology–iAMB, Aachen Biology and Biotechnology–ABBt, RWTH Aachen UniversityInstitute of Applied Microbiology–iAMB, Aachen Biology and Biotechnology–ABBt, RWTH Aachen UniversityInstitute of Applied Microbiology–iAMB, Aachen Biology and Biotechnology–ABBt, RWTH Aachen UniversityFraunhofer Institute for Interfacial Engineering and Biotechnology IGBCollege of Life Sciences and Technology, Beijing University of Chemical TechnologyChemical Process Engineering, AVT, RWTH Aachen UniversityChemical Process Engineering, AVT, RWTH Aachen UniversityInstitute of Environmental Engineering, RWTH Aachen UniversityInstitute of Applied Microbiology–iAMB, Aachen Biology and Biotechnology–ABBt, RWTH Aachen UniversityBio Pilot Plant, Leibniz Institute for Natural Product Research and Infection Biology–Hans Knöll Institute (Leibniz-HKI)Heinrich Frings GmbH & Co. KGInstitute of Applied Microbiology–iAMB, Aachen Biology and Biotechnology–ABBt, RWTH Aachen UniversityEvonik Operations GmbH, Research, Development & Innovation, Biotech HubFraunhofer Institute for Interfacial Engineering and Biotechnology IGBInstitute of Applied Microbiology–iAMB, Aachen Biology and Biotechnology–ABBt, RWTH Aachen UniversityBio Pilot Plant, Leibniz Institute for Natural Product Research and Infection Biology–Hans Knöll Institute (Leibniz-HKI)Abstract Foam formation is a massive challenge in submerged aerated bioprocesses, e.g., in beer fermentation. While the use of antifoam may easily overcome foaming at laboratory scale, it is often an unattractive solution since the challenge remains in future upscaling, as reduced mass transfer and extra steps in product purification and analytics result in increased costs. Interestingly, the number of studies tackling this challenge is relatively low, although literature suggests a range of alternatives, from avoiding foaming to means of controlling or even using foaming as an in situ product removal. Here we give an overview of the topic in five subsections. (1) We argue that a sound understanding of the molecular origin of foaming can facilitate solutions for overcoming the challenge while introducing some long-known challenges (i.e., in beer fermentation). We then review in (2) the apparent avoidance of foam formation before we in (3) summarize possibilities to reduce and control foam after its formation. Subsequently, in (4), we discuss possible solutions that take advantage of foam formation, for example, via foam fractionation for in situ product removal. Finally, in (5), we provide an overview of microbial strain engineering approaches to cope with some aspects of foaming in fermentations. With this review, we would like to sensitize and inform the interested reader while offering an overview of the current literature for the expert, particularly with regard to the foam special issue in Discover Chemical Engineering.https://doi.org/10.1007/s43938-023-00039-0FermentationAerationFoam fractionationMetabolic engineeringBiosurfactantsSaponins |
| spellingShingle | Till Tiso Philipp Demling Tobias Karmainski Amira Oraby Jens Eiken Luo Liu Patrick Bongartz Matthias Wessling Peter Desmond Simone Schmitz Sophie Weiser Frank Emde Hannah Czech Juliane Merz Susanne Zibek Lars M. Blank Lars Regestein Foam control in biotechnological processes—challenges and opportunities Discover Chemical Engineering Fermentation Aeration Foam fractionation Metabolic engineering Biosurfactants Saponins |
| title | Foam control in biotechnological processes—challenges and opportunities |
| title_full | Foam control in biotechnological processes—challenges and opportunities |
| title_fullStr | Foam control in biotechnological processes—challenges and opportunities |
| title_full_unstemmed | Foam control in biotechnological processes—challenges and opportunities |
| title_short | Foam control in biotechnological processes—challenges and opportunities |
| title_sort | foam control in biotechnological processes challenges and opportunities |
| topic | Fermentation Aeration Foam fractionation Metabolic engineering Biosurfactants Saponins |
| url | https://doi.org/10.1007/s43938-023-00039-0 |
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