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MASS SPECTROMETRY
unique smell and taste. Production volumes of these proteins are still relatively small but, as this niche grows, it will need to ensure that processes are efficient and cost effective. Fermentation processes require continuous monitoring to constantly assess the health of the culture, determine how nutrients are metabolised, identify whether any unwanted by-products are present, and avoid the risk of poisoning. Sparge gases are supplied to the fermentor to provide oxygen, aid the control of
OPTIMISING FERMENTATION PROCESSES IN FOOD
Daniel Merriman, senior advisor to marketing, Thermo Fisher Scientific, looks at how process analytical technology is assisting in the biomanufacturing of food
iotechnology – and the bioprocesses that accompany it – is present in many aspects of our daily lives, from the development of pharmaceutical products and biofuels, to plastics and chemicals. This market was estimated to be worth over USD 1.3 trillion in 2022, and is expected to nearly triple by 2030.1
B
Although the biopharmaceutical industry will drive the majority of this growth, various other sectors are also seeing increasing interest.
The biomanufacturing of food products and ingredients is one such area experiencing solid growth, propelled by concerns over the sustainability of food production and agriculture. Fermentation plays a key role in food biomanufacture, and producers rely heavily on analytical systems to monitor and optimise the complex processes required. This article discusses how process analytical technology (PAT) strategies using mass spectrometers can give manufacturers deep insights into cell metabolism, enabling good decision-making during fermentation processes and opening up the potential for
Figure 1: Gas analysis of the fermentation process in a laboratory set-up
automated control.
Enzymes for food processing – which have traditionally been derived from animal offal and plant extracts – have largely been replaced by those produced by microbial fermentation, allowing the development of better performing products for a wide range of applications.2
For example, this more
technological approach is benefitting flour production, where carefully selected α- amylase enzymes are yielding breads with better volumes, textures, flavours and longevities, and novel proteases are being used to make doughs softer and easier to shape, as well as shortening mixing times. Precision fermentation builds on this, where gene sequences of the target protein are introduced into an organism – usually yeast or Escherichia coli – to produce it in the desired quantities. This method is largely used to produce ingredients for alternatives to meat and dairy products, such as mycoprotein – a protein-rich food source fermented using the fungi Fusarium venenatum – and myoglobin, a protein found naturally in meat that gives it its
pH and temperature, and promote efficient mixing within the bioreactor. Fermentation also generates off-gases – such as carbon dioxide and other metabolic by-products – which need to be removed to prevent inhibition of cell growth and product formation (Figure 1), while minimising any potential loss of any valuable volatile compounds. PATs can be used for online monitoring of both sparge and off-gases, providing valuable insights into the health of the culture by allowing the determination of various parameters, including:
• oxygen uptake rate (OUR) – the rate at which cells consume oxygen;
• carbon dioxide evolution rate (CER) – the production rate of carbon dioxide; • respiratory quotient (RQ): – the CER/OUR
ratio.
A key advantage of this approach is that it does not require sample collection or the use of sensors inside the sterile fermentation area, which helps to prevent contamination. There are various PATs capable of monitoring sparge and off-gases but, as even nominal changes in the concentrations of the various gases can have significant ramifications on the health of the culture, accuracy is essential. Mass spectrometry (MS) has emerged as a leading technique for this application, especially where the monitoring of multiple fermentors is required. For example, the Thermo Scientific Prima PRO Industrial Mass Spectrometer offers high analytical precision, accuracy and speed, and can analyse over 60 bioreactors simultaneously without compromising sterility.
MS will provide food manufacturers with a proven, convenient and cost-effective solution to optimise their fermentation processes to increase yields and, ultimately, profits. References:
1.https://
www.grandviewresearch.com/i ndustry-analysis/biotechnology-market
2.https://
www.creative-
enzymes.com/blog/applications-of-enzymes-in-the- food-industry/
Thermo Fisher Scientific
www.thermofisher.com
42 MARCH 2024 | PROCESS & CONTROL
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