Abstract
Salting-out is a common technique used for precipitating proteins and other materials from fermentation and tissue culture processes. It leaves a salt residue in the system. Foam fractionation can also be used to remove proteins by protein precipitation from a dilute solution. In doing so, there is usually a trade-off between enrichment and recovery. An increase in the airflow rate will increase the recovery, but only at the expense of the enrichment. A new method for increasing the recovery in foam fractionations and in yeast fermentations is to add a burst of CO2 to the process and then restore the air. This CO2 acts like a temporary salt, but it does not leave behind a residue. The recovery increases as a result of the joint use of these gases, perhaps by more than 10-fold, without sacrificing the enrichment. Chicken egg albumin in a foam fractionation column can serve as a simple, experimental model for the proposed recovery process in lieu of the fermentation process.
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Kirkland, R.A., Tanner, R.D. (2005). Removing Proteins from an Aerated Yeast Fermentation by Pulsing Carbon Dioxide. In: Davison, B.H., Evans, B.R., Finkelstein, M., McMillan, J.D. (eds) Twenty-Sixth Symposium on Biotechnology for Fuels and Chemicals. ABAB Symposium. Humana Press. https://doi.org/10.1007/978-1-59259-991-2_57
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DOI: https://doi.org/10.1007/978-1-59259-991-2_57
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