In situ product removal in fermentation systems: improved process performance and rational extractant selection

Area of Science:

• Biotechnology
• Chemical Engineering
• Process Chemistry

Background:

• Biotransformation and fermentation processes often produce inhibitory compounds that limit product yield and productivity.
• In situ product removal (ISPR) is a strategy to overcome these limitations by continuously separating products as they are formed.
• Effective ISPR requires careful selection of extractants and understanding their interaction with the biological system.

Purpose of the Study:

• To review and summarize recent advancements in in situ product removal (ISPR) strategies.
• To analyze the impact of different extractant classes (liquids, solids, gases, combined systems) on fermentation performance.
• To highlight the importance of "second phase" properties and rational extractant selection for challenging molecules.

Main Methods:

• Literature review of studies published within the past 5 years focusing on ISPR.
• Tabulation and summarization of ISPR strategies employing various extractant types.
• Analysis of research discussing the influence of extractant properties on fermentation outcomes.

Main Results:

• ISPR is a widely adopted and effective processing strategy with expanding applications.
• Various extractant classes, including liquids, solids, and gases, have been successfully employed in ISPR systems.
• The properties of the "second phase" (extractant) significantly affect fermentation performance.

Conclusions:

• ISPR is a proven technology for improving biotransformation and fermentation efficiency.
• Continued development and adoption of ISPR are expected for a broader range of target molecules.
• Rational selection of extractants based on fundamental principles is crucial for successful ISPR implementation, especially for difficult-to-process compounds.