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Downstream processing and analytical bioseparation both refer to the separation or purification of biological products, but at different scales of operation and for different purposes. Downstream processing implies manufacture of a purified product fit for a specific use, generally in marketable quantities, while analytical bioseparation refers ...
The upstream part of a bioprocess refers to the first step in which microbes/cells are grown, e.g. bacterial or mammalian cell lines (see cell culture), in bioreactors. Upstream processing involves all the steps related to inoculum development, media development, improvement of inoculum by genetic engineering process, optimization of growth ...
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Downstream, in manufacturing, refers to processes which occur later on in a production sequence or production line. [1] Viewing a company "from order to cash" might have high-level processes such as marketing, sales, order entry, manufacturing, packaging, shipping, and invoicing. Each of these could be deconstructed into many sub-processes and ...
The reduction of the energy costs of the separation and purification downstream processing and, in particular, to carry out the separation in-situ in the reactor; The use of side products such as hydrogen and carbon dioxide , solid wastes and discharged microorganisms and carry out less expensive process wastewater treatments .
A bioprocess is composed mainly of three stages—upstream processing, bioreaction, and downstream processing—to convert raw material to finished product. [11] The raw material can be of biological or non-biological origin. It is first converted to a more suitable form for processing.
Protein precipitation is widely used in downstream processing of biological products in order to concentrate proteins and purify them from various contaminants. For example, in the biotechnology industry protein precipitation is used to eliminate contaminants commonly contained in blood. [1]
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).