MAHINDRA ECOLE CENTRAL – largest provider of BIOPROCESS: FERMENTATION

genetic medicines globally.

UNIT operations: Milk – yogurt
1. Mixing Bread rises
2. Heating Alcohol beverages
3. Cooling
4. Isolation
5. Centrifugation Fermentation;
6. Drying - The use of bacteria – to create yogurt, cheese
- Yeast – for breads and alcoholic beverages
Make use of:
1. High performance liquid chromatography Products created by commercial scale fermentation:
2. Gas chromatography 1. Amino acids
2. Biopharmaceuticals
KILO LAB -GMP 3. Dyes
PILOT PLANT 4. Enzymes
5. Food products
Two types of reactors 6. Lipids
1. SLR – stainless steel reactor 7. Steroids
2. GLR – Glass lined reactor 8. Vitamins

Brine solution
Steam 4 phases:
Nitrogen 1. Lag phase
Water 2. Exponential phase
3. Stationary phase
Driers: 4. Death
1. Tray drier
2. Vacuum tray drier Parameters measured:
3. Rotary cone vacuum drier 1. Temperature
2. Pressure
3. Ph
4. Dissolved oxygen
5. Nutrients level

GFP – green fluorescent protein

PROCESS: includes putting of antibiotic, and biochemical

inducer to turn on the gene

Materials:
1. Bacteria seed stock
2. Nutrients
3. Stabilizers
4. Antibiotic
5. Anti-foaming agent
6. IPTG
Equipment
1. Bioreactor
2. Spectrophotometer
3. Glucose analyzer
4. Ph meter offline
5. Broth tank

Key environmental factors:

1. Ph
2. DO
3. Internal temperature
4. Water jacket temperature
5. Vessel pressure

SOP – standard operating procedures

BPR – batch process record

HPW – high purity water

Ingredients:
1. Yeast extract
2. Tryptic soy broth
3. Ammonium chloride
4. Sodium biphosphate
5. Monopotassium phosphate
6. Antifoam compound
7. High purity water

SIP – sterilize in place

Controlled:
1. Batch temperature
2. Agitator rpms
3. DO levels
4. Ph
5. Vessel pressure
6. Optical density
7. Air flow rate
8. Glucose concentration

Labeled
1. Batch number
2. Volume
3. Time
4. Date