FERMENTATION TECHNOLOGY (teknologi penapaian)

BIOFUEL FROM ALGAE- MORE LIMITATIONS THAN POSSIBILITIES

2011-12-08T07:31:00.000-08:00

If I am not mistaken, this is the second time when the possibility of using algae in biotechnology exploitation is receiving massive publicity. In the early seventies the focus is more in the production of SCP or single cell protein for animal feed. Nowadays, there is more talk about getting biofuel from the algal cells.
In theory this is a good idea as algal cells in the presence of light used photosynthesis to use carbon dioxide and release oxygen. In return not only you get the spin off benefits which are not only environmental friendly but even produce products as the substrate for fermentation to generate energy. It is simply a great ‘win- win’ situation for all.
However, in reality things are simply not as easy as it looks. From the point of mass culturing of the algal cells we have to depend on special bioreactors or fomenters called photo bioreactors. It is the kind of bioreactor where the algal culture are grown and mixed or circulated under conditions of light source to illuminate the algal culture for its source of energy.
The problems of bioreactors are clearly more seen at the level of scale up or using industrial size photobioreactors
At a large scale there are going to be problems faced in photo bioreactors. As we know the ideal photobioreactor is to get well mixed condition that encourage mass transfers. It is clear that there will be problems faced due to the lack of mechanical stirrers to carry out this job.
Using mechanical stirrers might create problems of shear forces which can break up the algal cells.
There is also the problem of supplying carbon dioxide mass transfers to supply to the algal cells at the scale of large photobioreactors
Light penetration into the medium is a real engineering biochallenge. Algal cell as suspended solids tend to block the penetration of light to all the algal cells.
The medium used for the algal cultivation must also clear enough to allow light penetration while at the same time provide nutrients to the algal cells
Sad to say, despite the potential or promises that algal cells can be used for biofuel it is still basically studies carried on laboratory scale and require a lot more research and heavy capital investments
Just because you are living in the sunny tropical country doesn’t always guarantee that the cultivation of algal cell by photo bioreactors is practical!!!

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FERMENTATION TECHNOLOGY COMES IN MANY GUISES

2011-11-28T01:42:00.000-08:00

Due to the popularity of subjects like biotechnology, microbiology, bioprocess engineering, there are now many public and private universities offering such courses. Most of these courses or degrees have fermentation technology as a subject in their degree.
But if we bother to surf the websites for additional information and curricula on fermentation technology, we will find that despite the universality of the subject the syllabus varies and so are their fermentation technology facilities.
Some of the laboratories seemed so empty and lacking serious equipments!!!
Surprisingly in most of these universities they do not have sufficient or even fermenters. The practicals or subject of fermentation technology is more a food microbiology course with practicals involving alcoholic fermentation or tapai
What is even more disturbing is the basic subjects needed to do fermentation technology vary. Either the department has no idea what is the basic subject requirement for the fermentation technology course or that they just try to fit any existing subjects into the course. Whether these subjects are relevant is secondary
I often wonder how the division in the education ministry in charge of ensuring the quality of the degrees gives the approval for these courses.
The tragic thing is that most students will not be able to learn fully the subject and even if they worked in the industries they will be laughed at….by their sheer ignorance of the subject.
So don’t blame anyone if they become pseudo fermentation technologists as they are taught by pseudo lecturers and pseudo departments in fermentation technology

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“TERMINATING” THE FERMENTATION PROCESS

2011-11-27T20:57:00.000-08:00

Many food fermentation industries are facing the problem of when is the right time to terminate a fermentation process and how to terminate the fermentation process?. A fermentation process will keep going on and on until the substrate runs out or there are changes which occur in the fermenting food product which will lead to the slowing down and even the cessation of the fermentation process.
In many food and beverage fermentation once the desired fermentation product is achieved in terms of its nutritional, organo leptic properties, the fermentation broth or the product need to undergo downstream activities such as bottling and repackaging the product.
If the fermentation product is liquid or contain water, there is possibility that even after repackaging or bottling the fermentation process in the bottle or package might still continue. In view of this the continuing fermentation process might still continue changing the biochemical characteristics of the products.
In situation like this how the fermented product is kept under low temperature is important. It is important that the expiry date is adhered to
Then why don’t we just terminate the fermentation process itself? This is easier said than done. The question is how do we terminate the fermentation process? Will the process affect the quality of the fermentation product itself?
Many of the industries producing the fermentation products keep the secret of their fermentation process. Its not so much of the microorganism but the strains it used. They are not keen in allowing their strains in the fermentation products be released to public for free by just buying a few cents of yogurt.
It is important in their case that the strains used will die or becomes non viable once the fermentation is completed. How they do this is their trade secret. However a good microbiologist will be able to reisolate the strain 
Most of the fermentation process is ‘terminated’ by a few available technology such as manipulating the temperature or even using chemicals to inhibit the fermenting microorganisms without affecting the fermentation products.

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IMPROVING THE EFFICIENCY AND UPGRADING OF THE SMALL COTTAGE FERMENTATION INDUSTRIES

2011-11-25T04:17:00.000-08:00

The small cottage industries producing fermented foods are facing their greatest challenges today. Not only they have to face the shrinking market due to competition from bigger or medium size fermentation industries, but they are also facing the barriers and limitations enforced by health and GMP. They have no choice that in order to survive they have to expand their market and even going global
However, being in the traditional fermentation industries, small in size and output they lack the capital support and even the scientific technical expertise to ensure their survival. Traditional fermentation cottage industries too are recalcitrant to changes, still practicing the same method of production of their ancestors
They can survive as they are now but they will not be able to expand their market and will always retain their small niche in the market.
Only by increasing their size of production, improving their fermentation process technology can they hope to compete successfully
There are few possibilities they can do to survive:
1 Pooling together of resources by cooperatives to increase the volume of fermented food
2By forming a consortium they can afford to improve their fermentation facilities and employ food scientists to optimize their production
3 pooling together will allow them to invest in expensive scientific equipment and improve their technology of production
4 pooling together will eliminate competition among themselves and instead form a synergy to compete with bigger players
5 pooling together will allow them to acquire transportation to distribute wider their goods and increase the market
They should realize that the big industry players were once small cottage fermentation industries like them but they are willing to risk and take the step further

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EDUCATIONAL VISITS TO INDUSTRIAL FERMENTATION PLANTS

2011-11-24T17:06:00.000-08:00

It is generally accepted that educational visits to fermentation factories formed part and parcel of the course in fermentation technology. The objectives of the visits are more towards appreciating and reinforcing the understanding of fermentation technology being applied from what is learned in the lecture halls and the laboratories to real life situations in the fermentation industries
On one hand the visits by colleges and universities are often welcomed by the factories as it forms part of the public relations image and good marketing strategy. It also help to contribute positively to the education of fermentation technology.
However on the other hand, such visits are often regarded as ‘irritation’ to the factory management as there may be ‘secrets’ to hide from the probing eyes and minds of the visitors. The fear of being discovered in coveringcertain aspects of the production process could be disastrous especially nowadays with the ease of information being disseminate through the internet
The fermentation are happier if the visits for the fermentation technology students are the usual ‘walk and pass through’ sessions with little or no probing into the intimate details of the fermentation process. It is not often in their best interests to ‘tell all’ the details of the fermentation process.
So often it is not surprising the information given to the fermentation technology students are the same given to the public, school students and even the kindergarten students!
All will be happy with the visit where they will be served refreshments and ‘goody’packages containing samples of the fermentation products
But sadly, this is not benefitting to the fermentation technology students. Thy came there to visit, to understand and to learn.
In situations like this the fermentation technology students visiting the factories must be prepared to ask important aspects of the fermentation technology that is applied into the industrial process.
It is ideal before the visits are carried out the lecturer in charge brief the students what to expect and the questions that they should be looking into. At the end of the day detailed reports should be submitted to be examined.
In such cases the class should be divided into sub groups to look into various aspects of the fermentation process and the results combined together

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FERMENTATION ONLY MAKES SENSE WHEN IT’S BROKENDOWN TO DOLLARS AND CENTS

2011-11-24T04:19:00.000-08:00

In any fermentation industry, if you are going to carry out a fermentation project it will have to be profitable or at least showing the potential of profitability. Fermentation industries are not charitable organizations that can carry out fermentation research for the purpose of esoteric activity. Money simply does not grow on trees and they have to account for their success or failures to the share holders. Esoteric research can only be carried out in public funded research institutes and universities where financial auditing is not strict and almost unaccountable (at least in this country)
Two of the weakest links in fermentation research here is that:
1 The scientists are very quick to extrapolate the profitability based on incomplete small scale research. This is risky since no scale up studies are properly carried out to test the technical viability of the process
2 They failed to audit the fermentation viability in terms of cost inputs but rather talk about potential market price. This is really a recipe for disaster! A lot of fermentations could be economically non viable if proper financial auditing is carried out
Do not talk about counting the chickens before they are hatched…it is just as good as a pipe dream!
If proper studies are carried out on the costings you might even see the project failure while still on paper
One of the most critical factors influencing the cost of fermentation is cost of energy. In the fermentation industries energy in the form of electrical power are required in so many steps of the fermentation flow
You need energy for heating, cooling, sterilizing, pumping, aerating, stirring and many more. So this must be considered as energy is a limited commodity and will increase in cost in future. Have these factors been thoroughly considered and taken into account before declaring to the world we have the technology to convert biomass to wealth by fermentation?

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QUESTIONS ABOUT EQUSAINS AIRLIFT CULTURE

2011-11-23T07:40:00.000-08:00

In the recent BioMalaysia 2011, much attention has been given to the pictures of Prime Minister of Malaysia listening to the briefing and observing one of the exhibits which is the equsains airlift culture. The culture vessel is the product of University Sains Malaysia.
My curiosity is aroused leading me to learn more from the Pecipta exhibition conducted among the universities in Malaysia
The following is the description of the vessel as extracted direcly from the Pecipta:
Top Airlift Plant Propogation Culture Vessel was designed to provide proper contact and sufficient aeration between the culture and the liquid medium, all in a vesselto enhance better growth in an aseptic condition.
The aeration is provided via a 0.2 urn membrane through a glass tube at the lid and the cultures will be well aerated by the formation of fine air bubbles at the end of 4 funnel-shaped filters that are placed near the base of the culture vessel.
The excess air will be removed via a glass vent attached to the lid.
It is a very versatile system and can be used for the propagation of any plant species as long as the proliferation culture medium for that particular plant species is established. This portable culture vessel could be easily used and placed anywhere as long as there is a light source.
On reading in detail of the invention I was overwhelmed by the positive attributes associated with the use of the culture vessel such as the higher yield of plantlets obtained within a shorter period compared to normal plant culture
There seems to be no flaws or no reports with the problems and limitations of using the equisains culture vessel. This is indeed amazing! As through my years of doing fermentation technology, there are many problems associated with the use of bioreactors or fermentors
There was no elaboration on the problems of sterilization, microbial contamination of the broth or cultures and how the process of inoculation, monitoring of the fermentation or the media used to support the growth of the plant tissues
The points raised are:
1 is the culture vessel autoclaved and can it withstand the repeated autoclaving as the vessel is made of glass
2Will continuous exposure of the vessel result in microbial growth that is photosynthetic?
3 How are the aseptic transfers and inoculation of the vessel carried out?
4 What is the likelihood of contaminations in such vessels?
5 Is the aseptic condition stringent throughout the period of growth?

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BIOMALAYSIA2011- A PERSONAL VIEW

2011-11-21T22:08:00.000-08:00

It’s that time of the year again, when Malaysia showcases its ‘achievements’ in biotechnology. And it seems that this year event is no better than the previous similar events. A lot of hypes, great booths, smart name tags and a lot of hot air. It lacks the presence of renowned international biotechnology experts but overflow with relatively unknown speakers who seem to be keener in ‘advertising’ or ‘marketing’ their companies or products
On the local scene, the speakers or chair persons are more known as heads of departments rather than respected authorities in their own field in biotechnology. I don’t know whether this is more public relation exercise in buttering up certain departments or ministries in the government or its acceptance of the invitation to improve their CV
I have found the titles of the paper presented generally as ‘feel good ‘ papers laced with promises, potentials and not discussing problems and barriers that will be barriers to the commercialization.
It is interesting in this note that Kevin Keebung Rhee in his paper “From Bio Facility to Production” brought out the problems that will be faced in realizing these biotechnological dreams or endeavours
In such important gatherings it is important that the credibility be established from presentations of serious scientific discoveries rather than repacking old wine in new bottles or giving stories from La La Land

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IMPROVING SHELF LIFE OF FERMENTED FOOD

2011-11-09T06:10:00.000-08:00

It is funny to observe the human behavior. When we say it is FERMENTED food they are willing to consume it eagerly. Yet if we tell them the same food as DECOMPOSED food, they will probably ignore or reject it.
Face the fact, fermentation process is a natural decomposition process which occurs naturally. While it is true in certain ways it is food preservation, the process has to a degree involved decomposition or metabolic transformation
The food preservation aspect is the result of the fermented products such as lactic or acetic acid which prevents the growth of other microorganisms that may enhanced decomposition. Or it could be the effect of high salt which prevent the growth of the other organisms.
The ability to preserve the fermented food is one of the challenges in the fermentation food industries. Too short a shelf life will make it difficult to store the fermented food or limit its availability for safe human consumption.
In cases of certain fermented food attempts to improve the shelf life of the products usually require the manipulation of low temperature or refrigeration combined with high quality packaging. But then again such a system could at best slow down the process of food spoilage and extend to a limit the shelf life of the fermented food. A good case is in the production and transportation and storage of milk based fermented foods
In extending the shelf life of the fermented food is not so much the issue. What is important is that changes that occur with the extended shelf life should not affect the quality and presentation of the fermented products!
This is the problem of marketing fermented foods which limit the volume of its production and the area of its distribution
Modern fermented foods have heavy inputs from food engineering and technology. Ingredients and other additives are frequently added to improve the quality and shelf life of fermented products
But this is only applicable in modern food fermentation industries but not at the level of traditional or small scale food industries

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BEING CLEAN IS BEING SANITARY IN THE FERMENTATION INDUSTRIES

2011-10-31T20:45:00.000-07:00

One of the greatest nightmares in the fermentation industries is the fear of microbial contamination outbreak. Such outbreaks will not only mean financial disasters due to the loss of product and costly fermentation media but also problems of disposing the contaminated fermentation media which are generally rich in nutrients and are very polluting. There is also the fear that the fermentation products not only resulted in decrease of volume and concentration but could be hazardous to human health! This might lead to liability cases which might run into millions of dollars! Its simply a lose – lose situation in microbial contamination strikes the fermentation plant!
Removing or reducing the number of unwanted microbes is a big issue. If you don’t remove the microorganisms it will affect the fermentation process. To make it even harder, all those residual nutrients could support the growth of the contaminating microorganisms. So the issue is not only removing the microbes but removing the remnant nutrients as well.
To clean and remove the offending microbes and nutrients we have to reach almost every surface, nook and cranny. This activity is not only restricted to the fermentor but all inlets leading to or from the fermentors. And this is not easy as it is difficult to reach those far reaching hidden places to effectively clean and sanitise the system. This problem is accentuated by poor design of the fermentation system which protects and even helps in the propagation of the contaminants.
We can look at the problem of fermentor sanitation from the point of:
1 Materials used for the fermentation system
2 Finishing of surfaces
3 Design of fermentation system
4 Sanitary fittings
The cleaning process is a harsh process in terms of the effect of the cleaning chemicals on the surfaces as well the effect of physical removal of dirt and slime from the fermentation surfaces. The materials used to build the fermentation system must be able to with stand the treatment.
Stainless steel is often the choice as not only its being inert and do not react with the cleaning chemicals but also with the fermentation process
The surface finish is of great importance. It is often said the smoother the surface the less chance for the contaminants to stick. This would make cleaning easier and efficient.
In reality if you look under microscope even the smoothest finishing is rough and provides refuge for the microbes to survive the cleaning surface. So even though smoother surface is better but it is not a guarantee.
What is more important is the cleanability or the ease of cleaning the surface for effective cleaning
The design of fermentor systems should not encourage the presence of inaccessible areas for microbes to survive and propagate. Dead legs or dead spaces should be eliminated or minimized. Threaded screws should be avoided as it could backfire in providing refuge instead of preventing the entry of microbes. Valves and pumps should be simple in design and easily disassembled for CIP procedures.
The cleaning of fermentation systems should be based more on the understanding of the behavior of the microbes and a more integrative holistic approach should help in maintaining sanitary conditions of fermentation system

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SYMBOLISM OF ISTANA LAMA SERI MENANTI

2011-10-31T18:20:00.000-07:00

Most visitors coming for a visit to the Istana Lama seems to be unaware of the various symbolisms and culture associated with the Istana Lama. They come, take photographs and have a whirl wind tour of the Istana Lama which is now a museum and was before the King’s residence.
It is generally accepted that the design of the palace was based on 99 pillars which represents the famous warriors of the state and even the various districts of the state
Most were quite satisfied by just visiting the first floor or at most the second floor. There are very few information available, no pamphlets, no guides. It feels just like an ordinary boring visit, just old pictures that adorn the walls.
The centre piece of the visit seems to be the main dining table where the King used to have dinners or entertain guests and dignitaries.
If we analyse the structure and function of the Istana Lama, it shows a hierarchy in the vertical structure. You will see that the first floor is open to public where the King receives his guests or where there are official ceremonies in little halls.
The second floor is dedicated to the family of the King complete with separate bedrooms for their children
The third and the fourth floor are in fact just small room. The room on the third floor is meant for the private use of the King. More interesting is the fact the fourth floor room is above the third floor room which is above the King’s room.
What is the function of the top most room? It is given a special status to be even above the King’s room? Usually the King being the supreme head is symbolically given the highest or top most room.
The fourth floor room is officially stated as the place where they keep the ‘heritage treasures’ of the state. What heritage treasures?. It was even erroneously stated that the fourth floor room was the ‘study room’ for the ruler
Many would find it difficult to believe of the tales or stories associated with the fourth floor room. Many years ago we took the opportunity to see the room. We saw a bed in the corner of the room and an incense burner for burning the kemenyan. Legend has it though no one stays there, there were signs that the bed has been used nightly and that the bed is made up every day. The question who or what is sleeping on the bed? Definitely not the King as he stays most times in Seremban or in the modern big palace nearby
What is even more interesting is the design of the steps leading to the third floor room and the fourth floor room is very steep and narrow. Is the design of the steps made to prevent access to other members of the palace?

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SCALING UP EXERCISES- THE OBSESSION WITH HUGE FERMENTORS

2011-10-22T06:55:00.001-07:00

Judging from the list of the most popular articles, the topics of scaling up and scaling down seems to be the most favoured among the readers. The only conclusions I can derived from such popularity is that either most readers do not know or the topics of scaling up or there is a lack of good books or courses on the topics.
In my opinion, not many practitioners are willing to share their experiences on scaling up and scaling down due to its huge practical importance in industrial fermentations. The understanding of scaling up and scaling down is derived more through trials and errors and earned the hardway that constitute valuable experience.
A brief perusal on the topic in biochemical engineering and biotechnology books are quite lightly covered. It is more a theoretical in approach and highlighting the importance of scale of size, volume magnitudes and sustaining in the constancy of values such as power, impeller speed and dissolved oxygen.
They never really teach you the right approach or the essential steps in doing scaling up. They are more obsessed with size and geometry of fermentors.
In reality the subject of scaling up is not straight and easy . There are many other factors specific to a particular fermentation studied. That is why you have to find your way in doing the scaling up. This can only be achieved if you have done extensive work on the fermentation process that will yield sufficient data to help plan the next step in the scaling up. These lab data are very useful in extrapolating the direction of your scaling up and determining the size and number of size increase you need to do
You cannot do scaling up just by dumping in fermentors of different size or with similar geometry.
That is why before you do scaling up, you need to know holistically the fermentation process in question. If you don’t do this approach it will just be a study in futility yielding data which are of no values in industrial fermentation

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THE PROBLEMS OF CLEANING INDUSTRIAL FERMENTATION SYSTEMS

2011-10-22T01:06:00.000-07:00

One of the significant steps to prevent microbial contaminations in industrial fermentation systems is keeping the fermentation systems clean not only from the presence of residues of fermentation but from the presence of unwanted microorganisms.
Effective sterilizations could only be achieved by first cleaning the fermentation systems. Proper cleaning of the fermentation systems require in depth study and understanding the structure and behavior of the properties of the foulings
Only by understanding these prerequisites can you develop cleaning regimes which are specific to the process in mind. This will not only give you effective sterilizations but even save you money in terms of chemicals used in cleaning, lower labour costs and less downtime. It will also give you assurance that your fermentation processes will be free from contaminations
Cleaning the fermentation systems is not as easy as it looks. There are dirts and particles which you cannot see with your naked eyes. Seeing it is ‘clean’ does not always mean its really clean.
The problems faced in cleaning the fermentation systems are:
1 How to detect the biofoulings
2 Methods to detect presence of microbes or its by products on surfaces
3 Looking for inaccessible places where its difficult to remove them
4 Using the right cleaning technology
5 Validating that the cleaning process have been really carried out
In the fermentation industries we are dealing the problems of cleaning at the level of microscopic or nano level. Surfaces exposed to dirt and contaminants occur microscopic level. What appears as a smooth shiny surface could under microscopic observation be rough and craggy giving protection and attachment to the microbes. It is not easy to remove such hidden microbes in the conventional way
Mot of the biofoulings are biofilms which have thick exopolysaccharide to protect the cells. Thus using chemicals does not always guarantee the removal of the cells
Sometimes you need special tools to observe the fouling such as using lights of different wavelength that can detect proteins and other metabolites
The use of wrong biocide regime could instead of removing the biofilm cause it to produce thick biofilms. This is contrary to the purpose
Proper research need to be done at laboratory level to determine the right cleaning regime before the method is applied

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IMPLICATIONS OF BIOFOULING OF SURFACES IN FERMENTATION INDUSTRIES

2011-10-21T07:46:00.000-07:00

In nature,microbes generally do not occur as individual independent cells. There is the tendency for the microbes to form colonies or aggregates. One form of microbial aggregates commonly found in nature and in fermentation industries are the formation of microbial film or biofoulings.
It is not difficult to understand why microbial films occur especially in systems which provide surfaces for the attachment of the microbes. Other requirements include the presence of water and nutrients. It is only a matter of time when fresh surfaces will be colonized by the microbes or the surfaces undergo biofoulings.
In the fermentation industries the above requirements are easily met. The fermentation systems have lots of surfaces to be colonized by the microbes ranging from the surfaces of fermentors to the various valves and pipes servicing the fermentor
The presence of these biofoulings can constitute serious problems that affect the efficiency of the fermentation industries such as:
1 Microbial induced corrosion, biofouling of probes, sensors and electrodes
2 Pipe cloggings resulting in reduce flow
3 Heat exchangers
4 Microbial contaminations of the fermentation process
5 Wear and tear of pumps
6 Higher energy usage and repairs
7 Loss if downtime of fermentors in repairing and cleaning the biofoulings
All of these factors contributing to increase in costs!!
Preventing and solving the problems of biofoulings in fermentation industries is therefore crucial to the fermentation process

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YET ANOTHER FERMENTATION TECHNOLOGY WORKSHOP?

2011-10-21T01:39:00.000-07:00

My, oh my! The local universities are back again offering some sort of fermentation technology workshop. What attract me in the recent brochure is the workshop on fermentor design and scaling up to be carried over four days.
The syllabus is nothing new and in fact never really delves into the ‘twists and turns’ of scaling up studies. Or could I have misread it? Maybe it’s the kind of course for general laymen such as ‘Fermentation technology for Dummies’ series?
Scaling up is a very difficult component in any fermentation technology course ! You could not cover it in just a few hours.
Honestly I cant help feeling the possibility of the participants being taken for a ride.
The only good thing I see in the brochure is that it is dirt cheap, where you only pay about RM 200 per day which includes course materials. Laboratory and refreshments such as breakfasts and lunch.
The added bonus is perhaps you will get a certificate of attendance and a good holiday!
My best wishes to the participants and enjoy the holidays!

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THERE IS MORE TO SAMPLING THAN THAT MEETS THE EYE

2011-10-20T17:59:00.000-07:00

In the field of fermentation technology, the importance of sampling of samples right from upstream to downstream activities could not be more emphasized. It is from the analyses and measurement of the samples obtained that we derived data or valuable information which tell us about the state of the fermentation process. These data helps us in making decision by analyzing and extrapolating. It might even tell us where, when and how problems developed in the fermentation systems
The processing of the data obtained could even be enhanced further by applying graphics, statistics to even modeling the system so that we will have full control of the fermentation process.
Despite such immense importance of the contribution of samples to the understanding of the process, the desired impact might be erroneous or even negated by not understanding the process of sampling completely.If not done properly any data obtained from the samples and sampling could lead to the wrong conclusions and wrong decisions. This does not even take into considerations the loss of time, money, labour of the company.
In many years of experience in teaching, research and consultations, it is sad for me to conclude that many if not most involved in the field of fermentation technology regarded sampling as a trivial activity and have that couldn’t careless attitude. Their ignorance and lack of understanding of the purpose and factors affecting the sampling process have resulted in the wrong data and wrong decisions that affect the company productivity and efficiency
Again, this might be a syndrome of fear of admitting self ignorance of the subject or being recalcitrant in trying to learn new things despite being expert in the field of fermentation technology
In most if not all fermentation technology courses or textbooks, references to sampling is so brief and too theoretical. Most just cover the definition or explanation of the characteristics of the different type of samplings from off line, on line and in line sampling. There is no real in depth discussion and limitations of good sampling. There is a lack of application of the subject and its importance.
Suffice to say, this has led to the weakness of the students or lack of appreciation of sampling in fermentation system. One good example not often covered is the reliability in sampling systems and analysers

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STEAMING IN PLACE (SIP)

2011-10-19T23:41:00.000-07:00

One of the two most common terms used in fermentation technology or fermentation industries is SIP or Steaming In Place; the other term being CIP or Cleaning in Place. While the two terms are often used, many find its confusing in its applications.
CIP refers more to the cleaning, washing and removal of residues or products from the surfaces of the fermentation apparatus, while SIP refers more to the actual sterilization of the fermentor and its processes using steam. However SIP may have the added bonus of cleaning the process and may constitute as part of CIP
In both processes of SIP and CIP, the most common feature is that the two processes are often carried out with little or non dismantling of the fermentation system. It is a fact that it is not easy to dismantle the fermentation systems and then to put it all back again. Lots of labour, time and costs may be incurred in dismantling. However in terms of efficiency of cleaning and sterilization it is more thorough and efficient
Why SIP when you can sterilize using autoclaves? The answer is that the use of autoclaves is quite restricted in situation where the size of the fermentation system such as in industrial fermentation is too large. Using of hot dry steam in SIP sterilization is more efficient and convenient than autoclaves. You can transport and guide the hot steam even in the most difficult and inaccessible places such as piping and hard to reach areas.
Using steam is amenable to manipulation and not so much restricted by the limitation of surface area to volume of fermentors. A good example is in the frequent use of steam injection into the fermentation broth
In using steam as SIP component we need to know the properties of steam. This refers to the quality of steam. In certain situations the steam produced must be filtered with microfilter to ensure the entrance of unwanted particles, organic or inorganic! In such situation the boiler used to generate the steam for SIP must be dedicated
BOILERS TO PRODUCE STEAM
The steam must be produced using boilers and it is important to control the steam pressure by the use of valves, pressure gauges It is important too that the heat loss of steam must be minimized by proper piping
STEAM PIPINGS
The steam piping needs to be insulated and lagged with material. The cleanliness of the steam must be maintained by the use of proper material such as stainless steel or teflon

The transformation of the steam into its liquid condensate must be properly addressed. This is not easy as we must try to release the condensate without losing the hot steam
The piping must be able to withstand the harsh condition of steam pressure of about 20 psi and temperature of 121 -125 degrees centigrade
The presence of airlocks must be avoided. Since air is a poor conductor of heat, the presence of airlocks will reduce the efficiency of steam heating

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THE INDUSTRIAL BAPTISM OF FERMENTATION TECHNOLOGY GRADUATES

2011-10-19T19:14:00.000-07:00

Most fermentation technology graduates are generally pissed off when in their first exposure as attachment students in fermentation industries they are asked to clean floors and fermentors. In their view such a job is so demeaning of their status. In the hierarchy of jobs in the fermentation industries, the job of a cleaner is often looked down upon.
Yet, it is in my opinion it is the most important and responsible job. Cleaning or sanitizing the fermentors or production floors is a very skilled and skilled job. Not only have they taught you discipline and hard work but also the start of understanding the industry from bottom up.
Cleaning the fermentor and the production floor is not identical as cleaning an office or some other janitorial jobs. You are not only trying to keep the place and equipments clean by being methodological and thorough but also in preventing contamination of the plant.
Poor cleaning or sanitizing can cost the fermentation industries great losses.
Once you are expert in cleaning you will begin to appreciate the asepticity of the system and also weak links in the route of the microbial contamination
So you should try to appreciate the opportunity of this ‘demeaning’ skill and do a good job at it!

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THE IMPORTANCE OF BEING CLEAN OR SANITARY IN THE FERMENTATION INDUSTRIES

2011-10-19T17:54:00.000-07:00

It might surprise many to learn that the cleanliness or sanitary conditions of certain fermentation plants or its production floor as being cleaner even compared to the cleanliness of surgical rooms. Of course this statement doesn’t apply to all types of fermentation industries!
By being clean requires a lot of investment in terms of labour, cost and loss of downtime in fermentor operation. However the benefits derived from being clean far outweigh the investments cost. In fact being clean is in most cases part of Good Manufacturing Practice (GMP)
A fermentation plant which is not clean will generate numerous problems ranging from poor quality control of the process to even loss of production due to microbial contamination. It is not a random activity or do as you like attitude in trying to be clean or sanitized. Most fermentation plants require skill operators just to clean the plant. And it is not easy cleaning the fermentation plant as you have not only to clean the fermentors but even the production floors, walls and many other surfaces.
Most of these cleaning activities are complex and require Standard Operating Procedures (SOP) which must not only be adhered to but validated. Any inefficient cleaning will likely be a source of future problems in the fermentation industries.
Cleaning process is basically removing the dirt or contaminating particles. In most cases it is not easy to see these dirty particles with our naked eyes and might even require special advance analytical tools to detect the dirt. Some of these dirty particles are hidden and so inaccessible to normal cleaning procedures that it will always remain in the nooks, corners and crevices. What is even more challenging this dirt is so microscopic and can even hide itself under protective surfaces
As we have said before the danger of not cleaning could be the cause of recurring infection of the fermentation process. To make things worst the remnants of improper cleaning could result in residues of organic particles such as traces of the fermentation broth that not only help in protect the microbial contaminants from the effect of cleaning activities but even support or provide nutrients for further proliferation of the microbial contaminants.
Biofouling of surfaces due to improperly cleaned surfaces could result in many engineering problems such as microbial corrosion ans loss of heat transfers which will ultimately add to the operational cost of the fermentation plant.
So it is wiser if in the first place that cleaning of the fermentation plant be carried out efficiently to prevent secondary problems arising in the later stages!

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WHAT THE FERMENTATION TECHNOLOGY BLOG ‘REVEALS”

2011-10-18T23:39:00.000-07:00

Being the owner of this fermentation technology blog, I have the opportunity to analyse the data or some surprises that show not only the interests of the blog readers but also the problems they are facing in the understanding the field of fermentation technology.
With currently over 50,000 unique visitors and more than 80,000 pageload activity the conclusions or observations of the blog readers warrant some serious considerations.
Firstly even though the prime intention of this blog is to promote exchange of ideas and discussions among the various people involved in fermentation technology, it is sad to see that most visitors to this blog are more interested in getting ‘free information’ without trying to contribute to the over all well being and understanding of the field of fermentation technology.
Secondly, it is sad to observe that most of the blog readers seems to be lacking the basic understanding of the fermentation technology process. Is this attributed to the poor understanding of the subject by the students or the failure of the College or university lecturers to teach properly the subject of fermentation technology?
The purpose I am having this blog is not so much as trying to teach the students as they should be getting enough of the subjects from books, lectures and laboratory practicals. My intention is to encourage deeper thought on aspect of the subject and to look at the subject from a different perspective so as to give a deeper insight or perspective on the subject.
I have received many emails mostly commenting on the stereo approach of subject as taught by their lecturers or taking notes directly from standard textbooks. The students complained of the lack of hands on or problem approach to the subject. They just were not shown from how the subjects can be applied. In certain instances it is a sin to ask the salesmen who sell the fermentors to teach the students! Is it this predicament associated with little or no knowledge of their lecturers to understand the subject?
Time and again too much stress are given to the yeast growth curve in fermentors ( conical flasks) without knowing the applications or implications
It is such a tragedy as the subject of fermentation technology is so vast and goes beyond plotting growth curve or producing ethanol!

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THE TRADITIONAL SOY SAUCE FACTORY

2011-10-18T07:52:00.000-07:00

Soy sauce fermentation is one of the traditional fermentation which was introduced into Malaysia with the influx of Chinese immigrants. With the coming of the Chinese immigrants they brought along with them not only their cultures but also their fermentation technology to make soy sauce or kicap.
The traditional soy sauce fermentation is not really an active fermentation industry but considered more as a passive fermentation industry that rely on low technology. Of course now these traditional technology are slowly being transformed or phase out by the assimilation of modern fermentation technology to be economical and competitive.
What ever the soy sauce produced by the traditional fermentation technology is far more superior in its organo leptic properties and much sought after.
You know when you are in close proximity of the traditional soy sauce fermentation factory. You can smell the unmistakable heavy earthy and salty smell emanating from the various vats that hold the fermenting soy sauce at different stages of the soy sauce fermentation.
If you approach closer you will see rows and rows of earthen fermentation vats containing the fermenting soy sauce exposed to the light and temperature of the searing sun. And it would be a good opportunity to see workers rushing to close the lids of the exposed fermenting vats once they suspect the rain is coming. Sounds of the lids being placed back on the vats sounds more like a orchestra of clashing cymbels
If you look close enough into the fermenting vats you will see thick layer of cooked soya bean cakes floating on the surface of the fermenting broth in various stages of organic decomposition
It is not uncommon due to the strong flavor and smell emanating from the vats to attract numerous unwanted ‘visitors’ ranging from flies to even other animals. Maybe they do contribute to the taste?
In theory the process of making soy sauce is simple but it takes a long fermenting period. Good soy sauce could not be hastened in its fermentation
A good description of how soy sauce fermentation is carried out could be seen in the following url: http://www.tamin.com.my/eng/our_progress2.html#

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THE DANGER OF MILK FERMENTATION

2011-10-18T05:17:00.000-07:00

Too much and too many have been said about the wonders of milk fermentation. The media is over whelmed by the goodness derived out of milk fermentation such nutrients, vitamins and digestibility as associated with yogurt.
Yet dangers lurk in milk fermentation especially if the milk fermentation is not carried out properly, contaminated or even consumed after its expiry date. Just how many of us have taken seriously the expiry date notice that is written on the labels?
As we know it milk is a very wholesome and nutritious food. It is not only good for the humans and cows that drink the milk but also it is a wonderful food that is rich and nutrients and can support a lot of fastidious or fussy microorganisms.
While it is true in most modern milk fermentation industries there are controls to prevent microbial contamination, it should also be noted that the actions taken do not really guarantee that the fermented milk is safe.
In most of these modern milk fermentation industries there are steps to reduce or kill the unwanted microbial contaminants. Most of it involved the use of heat to sterilize the milk components. But in reality it is no guarantee. Pasteurisation is not a fool proof method to prevent microbial contamination. The use of high temperature for a long time could in itself denature and spoil the nutritive values of the milk
While still in fermentation the milk could be contaminated by process failures or even poor sanitary conditions of the production floor or poor sanitary conditions of the fermentation plant.
The situation is even more critical in small cottage industries where they lack proper facilities to sample and detect and control the contamination by the unwanted microbes. Although it is recommended that such milk fermentation products be kept in a cold temperature, it is possible that some of the fermented milk products continue carrying the fermentation process resulting in the changes in the biochemical environment such as the ph which could no longer protect the milk fermentation products of its microbe suppressing activity.
At best it can be said drink your fermented milk as soon as possible!

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ACCELERATING TRADITIONAL FERMENTATION

2011-10-17T23:10:00.000-07:00

Two traditional fermentations which are popular and in demand are fish sauce (budu) and soy sauce (kicap) fermentation. Both these fermentations produce products which are used as condiments in a variety of asian dishes.
The setback of these two types of fermentations are that:
1 They take a long time to undergo the fermentation transformations from substrate to products
2 They occupy a lot of land space to hold the large number of fermentation vats
These two considerations could translate to increase costs such as labour and processing which would be added to the costs
The solution to these two types of fermentation would have to depend on such factors such shortening the fermentation time, so that the facilities could carry out more fermentations and recycling the use of the fermentation vats.
It will also reduce the need for a large area to carry out the fermentation process
These objectives could be achieved by accelerating the fermentation process such as:
1 Using enzymes to speed up the hydrolyses of the fermentation substrates
2 Using specialized cultures or inocula that will hasten the fermentation process
3 Having modern fermentation vats that are easily monitored and control
The proposed approaches might accelerate the fermentation process but at the expense of the organo leptic properties or the bouquet of the fermentation products. The fermentation products produced by such rapid methods might not be identical to the original traditional fermentation products.
In view of this problems more research are needed to understand the biochemical and microbiological changes that occur in traditional and accelerated fermentation

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TO BOIL OR NOT TO BOIL? - DILLEMA OF FISH SAUCE (BUDU) FERMENTATION

2011-10-15T22:12:00.000-07:00

One of the most favorite traditional food condiments in Malaysia especially in Kelantan is the use of budu. Budu is a form of fermented fish sauce which is derived by the fermentation of fish such as anchovies.
Similar fish fermentation products are to be found in many Asian countries. Differences might be in the type of fishes they used as the fermentation substrate or conditions of the fermentation
The end products of the fish fermentation is the fish sauce which are popularly used to add taste to cooking or even as dipping sauce
In budu fish sauce fermentation it is more considered a protein fermentation rather than a carbohydrate fermentation. Thus the type of fermentation end products differs.
Whatever the fermentation products is it is very important that the characteristics or the taste and smell of the fermentation products be preserved or sustained
I find it strange in the case of budu fermentation that at the end of the fermentation process when the rich supernatant is obtained, it is subjected to high boiling temperature
Now, heating is important in any fermentation process. Its application can be positive or negative depending on purpose, when and where and the exposure of the heat. The use of improper heating might for all defeat the purpose or the characteristics of the fermentation products.
We all know in general fermentation products are volatile and short chain carbon compounds. Applying heat in an inefficient way could result in the loss of aroma and flavours of the fermentation products. So we might get just a rich salty broth which is nutritionally not good but ideal for raising your high blood pressure!
The question now is whether it is really necessary to boil the fish sauce and if so what are the best alternatives of applying the heat with minimum damage to the fish sauce?

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TRADITIONAL FERMENTATION DOES NOT ALWAYS MEAN USING TRADITIONAL TECHNOLOGY

2011-10-13T19:21:00.000-07:00

Diversity of fermentation products has always been the hall mark of Malaysian culture. Almost everywhere we go we are exposed to various types of fermentation food and beverages. In part such diversity is the result of the input and fusion of various races and cultures into what is constitute as Malaysians. This fermentation diversity is enhanced by the diversity of substrates available for fermentation and the variations in the fermentation process carried out by the various races.
However, one of the weakest links in the production of these traditional food and beverages is the reluctance to use modern fermentation technology for a more efficient fermentation which will be more viable in terms of economics and production. Time and traditional methods seems to be the restricting barriers to produce fermentation products on an industrial scale. The archaic taboos of the do’s and don’ts seem to be still having its grip on traditional fermentation.
Connoisseurs even swear that the fermentation products produced traditionally is far better than those that are produced in modern fermentation vats! Is there truth in such allegations? It is possible that modern fermentation is enriched by processes that takes a longer time to mature and produced the bouquet. In the haste of producing fermentation products in the shortest time possible this aspect of the problem is not fully appreciated!
More understanding of the process biochemistry and how to manipulate it needs to be carried out further
Of course this situation is not applicable to all fermentation products. Perhaps the solution to this problem is to integrate traditional fermentation with modern science of fermentation technology in order to achieve the best solution
Modern soy sauce manufacturer such as Kikkoman of Japan has successfully applied this marriage of convenience between traditional fermentation and modern fermentation technology
Let us face it, sooner or later the traditional fermentation will have to give way to modern fermentation technology. The days of the earthen vats and natural inocula will be replaced by shiny stainless steel fermentors and modern industrial strains.

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PHAGE INFECTION OF FERMENTATION PROCESSES

2011-10-13T05:32:00.001-07:00

Phages are basically viruses. Bacteria and virus are one of the most common and feared cause of fermentation contamination. Just like influenza which affect us humans, it’s caused by virus. The only problem is that when fermentors are affected by virus it does not exhibit the common symptoms of humans getting influenza. Fermentors do not have ‘ runny nose’ or sneeze! Hehe. Instead it will target the fermentative microorganisms and will affect the production of the fermentation products.
Virus being virus are sometimes not considered as living things. They appear with crystalline morphology but containing protein and nucleic acids. The trouble with virus or phages they rely on living cells such as bacteria to grow. Once infecting bacteria they will take over the metabolism of the host bacteria and will reproduce much more virus particles that will infect further. To make things worst these virus or phages attack only specific cells or strains. So if the phages targeted the fermentative microorganisms that are the end!
IMPACT OF PHAGES ON FERMENTATION INDUSTRIES
In the fermentation industries such occurrences could be a financial disaster as all those fermentation activities have to cease!
The problem with industrial fermentation using bacteria is that in general they involved high volume cultures of the bacteria or considered as high density cell fermentation. The release of phages into the fermentor could create massive infection.
According to Sinderen (2007) in his situation could result in massive product loss, raw material spoilage, non productive operation costs and plant shutdown for decontamination purposes
STEPS IN OVERCOMING PHAGE INFECTION OF FERMENTATION PROCESS
It is possible to deactivate or reduce the chances of phages contamination. But with time there is always the risk and possibility of phage infection awaiting to occur at the slightest opportunity.
Broadly the few steps commonly taken in the control of phage infection in the fermentation industries include:
1 Maintenance of sterility or strong aseptic conditions and barriers at the level of the fermentor or its operation

2 Use of alternative cultures as phages are very strain specific or the use of mutants that are phage resistant
3 Use of physical and chemical agents that are phage inhibitors
4 Use of immobilized cells thus restricting the infection by phages

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IS THERE SUCH THINGS AS ‘MALAYSIAN FERMENTATION INDUSTRIES ‘?

2011-10-11T20:19:00.000-07:00

This is the question that has often come to the minds of many Malaysians. And many have been convinced that there are indigenous fermented foods which seem to be their propriety rights! The truth is fermentation process has always been universal where almost every country in the world has their own unique fermentation products to be proud of.
The truth is each country has its own local names in their own language to identify the fermentation products. That does not mean that they have their own ‘copyrights’ over the fermentation products.
It is sad that in one of the states in Malaysia, the people even claimed that the fish sauce or ‘budu’ is their own unique fermented food! If only these believers take the trouble to research or even google that the fish sauce is produced in many countries especially where they have rich resource of fish. The believers are simply too blinded and obsessed with the belief that the fermented fish sauce is their own discovery.
It can be seen that the issue here is not about fermentation but more about semantics
Analyses of the various fermentation industries in Malaysia we could categorise them in the following groups:
1 Traditional fermentation which are often fermentation industries carried out from generation to generation and are often at the scale of cottage industries
2 Large industrial fermentations characterized by high volume low value products such as alcoholic beverages manufactured by giant brewers from the west as foreign investments
3 Limited pharmaceutical fermentations carried under license of giant pharmaceutical companies
4 Medium fermentation industries producing soy sauce, yeasts and the like
The local universities here are still bogged down in the quagmire of doing ‘Mickey mouse’ level of fermentation such as laboratory scale research and isolating strains of potential microorganisms. How many of these works will end up profitably as successful fermentation projects is for us to all wait and see

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PRODUCING CRYSTALS OF MONOSODIUM GLUTAMATE

2011-10-11T03:36:00.000-07:00

I still remember fondly the first time in the seventies when we were taken on a visit to a well known seasoning manufacturing plant in Kuala Lumpur. The field trip is part of our course for those taking the subject of applied microbiology. Though the Professor then or for the matter we the students do not know much of the fermentation process and the various steps involved from substrate to the final product, memories of the visit are still remembered with fondness and perhaps drives me to study in greater detail the field of fermentation technology.
One of the most interesting points of the visit is seeing and understanding the transformation of the fermentation broth at the end of the fermentation process to become the final end product. From the huge vats containing the dark brown fermentation broth removed from the fermentors it is transformed to beautiful shiny crystals of monosodium glutamate ready for packing and distribution.
This whole process was carried out during the downstream stages of the fermentation process.
Many questions entered my mind such as:
1 Why the need to produce the crystal forms of the sodium glutamate?
2 How is the process of crystallization carried out?
In the fermentation industries everything boils down to economics. Even though the process of producing MSG crystals would add cost to the downstream processing costs but at the same time there must be more economic or even marketing benefits derived from such exercise.
In any fermentation products water form the bulk of the product. The presence of high concentration of water will not only add bulk and weight to the product but it will add costs to its packaging and transportation.
The presence of water too will increase the probability of microbial contamination as water tends to encourage microbial growth and deterioration of the products
In its crystal forms, these problems are eliminated. It is concentrated in the form of crystal and will deliver the power of the seasoning. There is also the added marketing value of the product as the crystals look clean and appealing and its purity of the product is assured
The process of forming the crystals is in simplification a kind of chemical precipitation reactions.
It is based on the salt or ionic nature of the products. Adding the Sodium to the glutamate will further stabilize the product to undergo the various harsh downstream reactions. While it is true that the process of crystallization is based on the nucleation and crystal growth of the crystal from a super saturated solution as it cools down, it is of most importance that the solution of MSG from the fermentation broth must be purified so as to produce clear and beautiful crystals.
Various downstream methods are used to obtain this clear broth such as cell separations which include centrifugation and membrane separation. This is followed by various preparatory steps such as ion exchange resin treatment, chromatography and crystallization. And in the crystallization stage there is concentration, neutralization and cooling. Ultimately the final steps include centrifugation, decantation and filtration to obtain the crude crystals
The crystallization process are usually carried out using the crystallizer

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FEEDBACK LOOP CONTROL IN FERMENTATION PROCESS

2011-10-10T22:20:00.000-07:00

In any industrial fermentation process it is of utmost importance that the fermentation process is carried out under the most optimum conditions. This is translated into an efficient and economical fermentation process in terms of fermentation yield and economic advantages.
There is also the tendency to carry out the fermentation process with minimum labour costs and by going ‘computerised’ or robotic in allowing the process to be run almost independent of human input.
In view of these requirements there is the push towards automatism and letting the computer monitor and control the fermentation process by the use of feedback loops control and the use of sensors which can detect the changes in the various fermentation parameters and interfacing it with computer control.
Such advanced robotics require the use or design of special programmes which will detect the changes of parameters within the narrow windows of optimum fermentation.
This aspect of control rely strongly on feedback control and in line monitoring so that immediate action could be taken by the computers to immediately ratify or bring back the deviation back to within the narrow windows of optimum environmental conditions.
Thus we see in such control the use of feedback is more towards sustaining the constancy of the environmental conditions of the fermentation process and not directly the performance of the fermentative organisms. Any benefit from the process is secondary after the sustained control of the environment. You just cant control or interface directly with the microorganisms ( may be in future years????)
As it is now the problem of feedback loop in computerized fermentation control is not so much limited by the capability of the computers or computer programmes but more by the limitation of the sensors that are suitable for the interface as well as the harsh environmental conditions of the fermentors
Here in lies the problem too the two most common type of sensors used are restricted to the invasive probes or sensors which are introduced into the fermentors or by sensors set in flow through pipes
As we have said it many times before the fermentation process is a complex process in perpetual state of flux. Thus it is difficult to sustain constant efficient fermentation process as other parameters that cannot be controlled keeps changing. There is a goldmine of information in this field of control for those that are willing to take up the challenge!

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THE GRAND OLD WOODEN PALACE- ISTANA LAMA SERI MENANTI

2011-09-29T20:08:00.000-07:00

This picture is taken from: public-transport-devotees.blogspot.com

If you have the chance to visit Seri Menanti in Negri Sembilan, you will not only be amazed by that ‘One square mile’ where most of the Negri royalties stayed but you will be awed by the architectural wonder of the Istana Lama.
The Istana Lama or the Old Palace is a unique architectural landmark consisting of a four storey wooden building which was built without the use of any iron nails . Some even say that the Istana is the highest completely wooden structure building in the world!!
UNESCO has even given the recognition of the Istana Lama as one of the World’s Heritage sites in recognition of its unique architecture
LEGEND BEHIND THE NAME OF SERI MENANTI
As a child in the early fifties living in Seri Menanti, the Istana Lama is a common sight to greet us every morning. It is a sight to behold the majestic palace against the backdrop of the surrounding mountain ranges. In the cold morning air it is common to see white mists rising in the hills with the sound of animals forming the forest orchestra.
Legend has it when the area was chosen to be the site of governance; the visitors were awed by the sight of the golden shimmering padi in the fields and thus named the area as Seri Menanti or “Shining awaiting”.There are others who argued that the name of the valley is modification of the words ‘ padi menanti’
The Old Palace is one of the two palaces in the valley. The older palace being fondly referred to as the Istana Lama and the new palace called Istana Besar or Grand Palace. The two palaces are only short distance apart from each other.
FUNCTIONS OF ISTANA LAMA
In order to appreciate the architecture of the Istana Lama, you have to see it from different aspects of the building. The building itself is the integration of customs, culture and even the neo architecture of the period the palace was built.
Historically speaking the rulers of Negri Sembilan was invited from Pagar Ruyong in Indonesia where the people consisted mainly of Minangkabaus. The Minangkabaus were unique in the sense their architecture reflect strongly of the use of buffalo horns in their design. This is translated directly into the design of the Istana Lama which proudly exhibits this heritage by having roofs in in the design of buffalo horns. What better proof could be shown of the migration of the Minangkabaus to the state of Negri Sembilan?
In order to appreciate the building structure would require more than just pictures taken from cameras. You need to walk around in and surrounding compound to really appreciate it.
THE CHOICE OF SITE
Seri Menanti is a flat plain, right smack in the centre of a valley. The valley is generally surrounded by high hills on all sides except in certain areas which provide openings that connect with surrounding outside world.
Most of these royalties who built houses on the perimeter of the padang leading to the Old Palace hold important positions in the royalty household such as the Crown Princess, Tunku Besar and even the wives or mother of the king.
Against this backdrop of hills and mountains is the area where the Old Palace is built. The choice of site will provide a panoramic and commanding view of Seri Menanti.
Since the old palace was the tallest building then, it is possible to see the whole span of the valley. It is by no accident that the site was chosen. In fact it is interesting to note the ‘golden area surrounded are either owned by the palace or occupied by the royalty relatives.
The whole area surrounding the Seri Menanti palace was once abundant with padi that stretch as far as the eyes can see. A painting in the Istana depicted the scene of yesteryears of once what it was like.
THE DESIGN OF THE ISTANA LAMA
Looking at the Istana Lama will easily convince the visitors of the strong Minangkabau influence as shown by the Buffalo Horn roofs or gables. This is not surprising as Negri Sembilan royalties directly came from Pagar Ruyong in Indonesia
The design of the old palace is full of symbolism to the culture than. The incorporation of 99 pillars that represent the warriors of the past
THE ISTANA LAMA BUILDING
There are many facts and fictions or even legends tied with the building of the palace itself. All we are aware is that the building of the palace is under the direction of two ‘architects’ Kahar and Taib with the approval of the English Mr Woodford of JKR. It is said that the palace took a few years to build from 1902 to 1908
The Istana lama is a grand building four storey high. The uniqueness of the palace lies in the fact that it was built without the use of iron or metal nails. Instead the structure is held together by using wooden timber joints or wooden pegs or pasak.
Just like the Pyramids and Taj Mahal the building materials were sourced from the deep jungles kilometers away and slowly transported to the site using buffaloes. Many legends were associated with the transportation of the giant trees to the site of construction
So it is quite an architectural and constructional achievement to build buildings of that scale during that time.
FUNCTIONS OF ISTANA LAMA
For such a large and stately building, the Istana Lama holds many functions. As one goes from one floor to the next floor above, we see the transformation of the function of the palace from the first floor where the ruler has his attendance with the people and dignitaries, to the next floor which is reserved for the family of the royal house hold to the single room at the top where the state secrets and regalia are held
There are many stories and legends about what was kept in the single room at the top most floor!
Steep narrow wooden steps at the back leads from one floor to the next

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HOUSE RENOVATIONS AND EXTENSIONS- THE BANE OF ARCHITECTURE IN MALAYSIA

2011-08-29T06:07:00.000-07:00

The most striking feature of British architecture is that most of their multi storey terrace houses remained the same throughout the years even though they are built in the era of the World Wars. The houses generally do not changed and have the same monotonous design that have withstand the test of time.
You could call it boring and monotonous, with the houses exhibiting the typically British Bay windows but it stood the test of time. Maybe this is what we called architectural conservation.
However, the modern architecture of terrace houses in Britain are different but still retaining the uniformity of small glass windows for better energy conservation. Often these modern houses are built with brown orange bricks
What ever the buildings are they are generally well kept and maintained
In Malaysia, the picture is different. Most of the double storey houses, that even include bungalows and semi detached houses are often renovated with building extensions, such as addition of porches and building extra rooms that do not take into account the conformity of the buildings with the surrounding buildings. It is almost the house owners are given a free hand in deciding how their houses look like. Of course they still have to adhere to certain building laws or by laws of the municipalities.
However, the end result is that the rows of houses looked ugly and appear as ‘squatter houses’
If the owners are restricted in their renovation, the architecture of their neighborhood would have been conserved and the beauty of the houses retained!
It is also a sad observation that once a building is bought, that is often their last major paintwork the building will have. So it is not surprising the sad state of appearance of the buildings which becomes more of an eyesore than a delight to the sore eyes.
The architects need to find a practical solution to all these problems by recommending laws or even in their designs of buildings with low maintenance.

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ENRICHING THE ALCOHOL CONCENTRATION OF ALCOHOLIC FERMENTATION

2011-08-28T23:58:00.000-07:00

Alcoholic beverages produced by fermentation are common among many countries throughout the world. The various types of alcoholic beverages produced by various countries are more a reflection of the differences in the type of carbon substrate used in the fermentation rather than the differences in the biochemistry of the alcoholic fermentation itself. Thus it’s not surprising that different names are given to different alcoholic fermentation from sake, tuak, arak, wine, toddy to even beers among others
Of course some of these alcoholic drinks are expensive while there are others which are cheap. This depends to a degree on the characteristics of the fermentation process and its products. Not withstanding that, all these alcoholic beverages are characterized often by the concentration of their alcohol or to be more precise its ethanol content.
It is a fact that refined alcoholic drinkers go for more than just the alcohol content but for the bouquet and other characteristics while the more hardened alcohol drinkers will go for alcoholic drinks which are very high in their alcohol content.
If we go to the hypermarkets or shops selling these alcoholic drinks we generally see a range of alcohol concentration. Beers are about 4% alcohol and wine can go higher.
Whiskies, rums and gins will have alcohol content that can send you into state of comatose or drunken stupor if you a first time alcoholic drinker
It is not uncommon to see people with problems or facing hardships will try to find solace in these drinks. The stronger the drink in terms of alcohol the better it is for them. But in reality the alcoholic drinks will never solve their real problems…..! It is not uncommon therefore to see these drunkards making a fool of themselves under the control of alcohol. But on the positive side there are many who claim chilli crabs tastes fantastic with alcohol!
Due to the search for higher alcohol content drinks many attempt to increase the alcohol content by trying to remove or reduce the water content of the alcoholic drink.
There are basically two methods to do this. In both methods you do need to appreciate some understanding of chemistry on the topics of miscibility and boiling points and freezing points
First method is by distillation. The distillation process has been used since ancient times to produce alcoholic drinks with a higher alcohol content. In distillation process the fermented solution is heated to certain temperature to form vapour. The vapour having higher content is cooled with higher enrichment of alcohol.
The second method is by controlled freezing of the fermentation products. As ice is solidifying, the concentration of alcohol in solution will remain higher
It should be warned here that these processes might be illegal in certain countries. So please check your laws

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SANITISATION IN FERMENTATION INDUSTRIES

2011-08-28T02:54:00.000-07:00

There are two kinds of microbes in the fermentation industries; the good microbes which drive the fermentation industries and produce valuable fermentation products and the bad microbes which create problems in the fermentation industries. The problem is how are we going to prevent, remove or kill these bad microbes? Their removal would mean the desired fermentation process would be better in terms of fermentation products produced
There are commonly two objectives in removal of the unwanted bad microbes:
1 Kill the bad microbes
2 Remove the bad microbes by physical means
3 Prevent their growth or reproduction
In most fermentation industries steps 1 and 2 are the most common procedures. In this context of killing or removing the bad microbes it would either mean killing the living bad microbes (1) or killing and removing OR keeping their numbers low to an acceptable level (2)
All these above actions should be taken without affecting the good microbes! Remember that these actions do not differentiate between the good or bad microbes. So proper techniques in fermentation technology must be applied to ensure only the bad microbes are affected
In killing or removing the bad microbes we have to understand and differentiate the various terms which are commonly used interchangeably to describe the action. The most common terms are:
1 Sterilisation
2 Sanitisation
3 Disinfection
No matter there are differences in the 3 procedures, the common factor is that the bad microbes are killed or removed. But to the level of efficacy of microbial removal or killing depends on the procedures used and the various operating parameters
Theoretically in sterilization, it should be complete 100% removal of all living forms. It also means 100% killing of the microbes
In sanitization, it is often the removal or killing of microbes to the desired level. It is not a process of 100% removal.
In disinfection, it is more a sanitization but involving a surface or area. Most disinfection are carried out using chemical disinfectants and surfaces
So we can see the lines separating the three activities are actually vague.
Which method we use really depends on the purpose and objectives we have in mind.

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LIPID AS SOURCE OF CARBON SUBSTRATE IN FERMENTATION-A MIND OPENING EXPERIENCE

2011-08-23T04:01:00.000-07:00

I remembered on one occasion, a research student carrying out nutritional studies for antibiotic fermentation using shake flask cultures. The experimental design looked simple enough whereby the organisms were grown with lipid as the source of carbon for the antibiotic fermentation.
The problem is the experiment was poorly carried out and serious erroneous conclusions were obtained from the experiment.
The research supervisor and the student failed to observe that:
1 Much of the loss in carbon in the media in the form of the lipid was not due to its utilization by the microorganisms, but ending sticking on the sides of the inner walls of the shake flask
2 Emulsifiers that were used to break the lipids into small globules for the ease of action to be metabolized by the microorganisms in fact contain citric acid. Citric acid as we know it is part of the TCA cycle and are preferably taken up and metabolized by the microorganisms compared to the longer chain hydrocarbon
Sad to say these observations were not taken into considerations and resulted in the wrong conclusions derived from the study!
IT IS A FACT THAT EVEN ERRONEOUS RESULTS WILL YIELD RESEARCH DATA!
It is therefore very important that before the start of any serious experiments studies and research must be done to ensure that the experiments are properly carried out. It is times like this where peer review and criticisms should be welcomed and the input into the experiment appreciated

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IS IT PICKLING OR IS IT FERMENTATION?

2011-08-20T04:23:00.000-07:00

These are two common terms which are often used erroneously or interchangeably to describe almost the same process.
Pickling refers to a process whereby food usually in the form of vegetables is preserved in a solution of brine or vinegar to give it the unique taste.
The first part of pickling involves the fermentation process. There are microbes involved in the fermentation process such as lactic acid bacteria which were natural flora of the vegetables.
The second part of pickling involved the storage of the fermented vegetables in vinegar. Adding the vinegar will bring down the ph of the pickles to very acidic values about ph 4.6 which help in the preservation but also killed all the bacteria
Fermentation is also the process of food preservation where sometimes salt are also added. There will be involvement of fermentative microorganisms. The main difference is that the organic acids produced in fermentation are the fermentation or metabolic products of the microorganisms. Strictly speaking vinegar is not added in the preservation

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RELEVANCE OF FERMENTATION TECHNOLOGY WORKSHOPS IN MALAYSIA

2011-08-19T01:29:00.000-07:00

If I am not mistaken there are at least three public universities in this country regularly advertising or carrying out fermentation technology workshops. The syllabus of the fermentation technology workshops carried out by these universities are about the same .
I often wonder the purpose and the target groups to which these workshops are intended. The subject of fermentation technology is more geared towards the high end users or industries ( of which we have almost none). These fermentation technology workshops are geared especially for those that can afford the huge capital costs equipments or for those doing teaching and research in the academia. Therefore will such workshops be economically viable?
In Malaysia, our type of fermentation industries is not that competitive with such advanced nations that do require the use of such sophisticated outlay of equipments. Maybe to be more relevant we only need ONE training centre for such workshops. In our case in my personal views we simply have too many pilot plants in fermentation technology that it is no longer economically viable for too many workshops.
What we need perhaps are more in adapting the existing fermentation technology applications and principles to suit our local industries of which we have our specific niches. It does not help our local cottage fermentation industries to learn, operate or even own such advanced fermentation technology equipment. It simply doesn’t make sense! What our industries need are simple construction of self made fermentors or sterilizers. Our industries need to learn more about the importance of optimizing,controlling contamination and improving aseptic techniques
What we need is how to transfer the principles of fermentation technology to the traditional industries where they can understand or improve their production without having to invest in costly fermentors. As it is our industries are already saturated with various kinds of labels such as MSC status, Bionexus, QC, HACCP etc etc but with nothing much really happening.
Let us have a paradigm shift and instead conduct fermentation technology workshops which are more relevant to the traditional fermentation industries. Teach the operators and improve their processes and not be isolated in the empty pilot scale fermentation plants!

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WHEN SCALE UP IS NOT A SCALE UP….

2011-08-17T23:10:00.000-07:00

The common term scale up in fermentation technology has been used frequently without really understanding the true meaning of scaling up. This state of confusion has often resulted in studies which are not really scale up but just ordinary fermentation research.
The objective of scaling up studies is to reproduce the same conditions of fermentation efficiency even though there is a great increase in the volume of the fermentor. Scale up is the well planned exercise passing through various stages of increasing volume so as to achieve the industrial production scale with full confidence.
The scale up exercise strictly speaking does not include the stages at the level of inocula development, Petri dish and shake flasks studies. This stage is still considered the preparation or the basic research studies that will ultimately lead to scale up studies
In scale up studies the increase in the volume of fermentors are increased by magnitudes rather than arithmetical increase. But what I have seen in the scale up laboratories or fermentation plant, the type of fermentors used in scale up generally are not designed for scale up! And yet they are very proud in declaring they have a battery of fermentors that can be used as scale up!
IGNORANCE IS BLISS!

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THE STORY OF FERMENTATION

2011-08-17T00:13:00.000-07:00

I know this article should have been introduced in the earlier part of this blog. But by doing so I believe I would have succumbed to the normal approach of introducing the subject of fermentation or fermentation technology. This would have made the standard approach boring and the readers of the blog would have thought that there’s nothing new or exciting to learn about fermentation technology.
Instead I have opted to introduce the history of fermentation technology by letting the readers of the blog discover the spread and depth of this topic and to appreciate the subject of fermentation technology less from the traditional history approach but much more from the critical point of view
It is true that the understanding of fermentation technology have its roots far deep in the past or early beginning of human civilization. It should be noted that from the spread of fermentation activities occurring almost in all countries and civilizations, its discovery must have been independent of specific country. It could be considered as more as parallel evolution in the knowledge of fermentation.
Sad to say that despite these observations, there are still some countries or nations which regarded that the fermentation process is their sole copyright in the evolution of human history. If only they realized that the discovery of alcoholic drinks and even fermented food such as fish undergoes the same process with the same microorganisms. The only significant difference is in their naming of the fermented products in the language of their country. Guess the pride of these people is the reflection of their own ignorance of the developments in fermentation in other countries besides their own. (The black age of ignorance of the past is still thriving in the modern minds of the uneducated today!)
The beginning or the discovery of fermentation or fermentation technology is very closely inter twined with ignorance and even religion. There is a general belief in the past that magical forces act to transform the food materials into fermented products. Despite the proof by Pasteur and the wide scientific studies on fermentation today, things have not changed much from the past. There are many human civilizations still believing the presence of forces or spirits to allow fermentation to occur. Even in this modern age the making of certain fermented foods such as tapai or fermented substrate is restricted by the various taboos. If these taboos are broken the fermented food or beverage would not turn well.
There is no such things as taboos to explain the failures but more the problems of contaminations and lack of understanding of the fermentation technology knowledge.
In the Roman mythology they even have honored the fermentation process especially with regard to wine by having a Roman God of wine named as Bacchus. So it is not strange if our own medicine men took to the wine to dance and get into the trance !!
Nothing have changed much from the earlier days of discovery of fermentation to what fermentation is today. The input of engineering and the inventing of the fermentors only help to improve the efficiency of the fermentation process. Strange it may be as in the case of many fermentation products such as antibiotics the many fold increase in the volume or concentration of fermentation products is attributed not so much by the improvement in the design of the fermentors but by the improvement in the fermentation productivity of the strains
In fact the design of fermentors have not changed much from the days of Fleming. Today they are still arguing on the problems of stirrers and impellers…. and rudimentary novel bioreactors.

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FACTORS TO CONSIDER WHEN SELECTING THE MOST SUITABLE STIRRER FOR YOUR FERMENTOR

2011-08-14T22:15:00.000-07:00

Most fermentors on the market are generally provided with the Rushton type impeller irrespective of the type of fermentation process carried out and the nature of the fermentation broth rheology. It must be bear in mind that the Rushton impeller is not the universal or standard impeller available. There are many choices of impellers available and the experienced or educated fermentation technologist should have the confidence to choose the right impeller for the right fermentation process
Choosing the most suitable stirrer and impeller system is not easy and one could not rely entirely on the ‘advice’ given by the salesman. He has the job of selling and pushing his products to you and will promise you everything. After all a lot of business is based on deception or the ‘second hand car dealer’ bag of lies
The basics of using stirrers and impellers in a fermentor are to provide mixing and homogenous conditions that will enhance the various mass transfer processes. There are many factors to be considered when choosing the right impeller and stirrer such as speed, power consumption, volume of fermentation broth to even the shape, size and geometry of the fermentor
The objective of any mixing is not to overmixed or undermixed the fermentation broth. Instead the stirrer and impeller should be able to provide a ‘comfortable range’ of mixing where the objectives are met without extreme damages or negative effects to the fermentation process.
This knowledge can only be achieved through experience and sound advice acquired from other fermentor users. But what ever, totally relying on the universal Rushton impeller for all your fermentation mixings is not the right move.

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INTRICACIES OF SCALING UP EXERCISES- THE NAKED TRUTH

2011-08-13T23:17:00.000-07:00

As important it is to do scale up exercises in fermentation technology especially for new studies involving new fermentation process or modification of existing fermentation process, the exercise itself is not simple and cannot be executed in one or two simple steps involving one or two parameter studies.
Most fermentation technologists in their first exposure of the scale up exercise would just think just having a few fermentors of different sizes or just monitoring some basic ‘rules of the thumb’ such as tip speed studies they will be able to complete the studies to reach the necessary confidence.
It is far from that, as we know it ourselves that the fermentation process is a very complex process involving various phases that affect the behavior of the microorganisms. IT IS NOT JUST A SIMPLE MATHEMATICS OR ENGINEERING CALCULATION OR EXTRAPOLATION!. It is not easy to achieve the ideal state of trying to reproduce the efficiency of the fermentation process obtainable on small scale studies to at those at larger scale involving several magnitudes in the increment of volume
If we look at the various components in the fermentation process in the scaleup the behavior of the various parameters show different results or behavior. In such a way even before scale up studies are done, detailed studies and understanding of the process of the fermentation must be deeply understood.
The trouble is that most textbooks on fermentation technology seem to present the model of scaling up as being to easy and discussing the topics in such a brief account with a sprinkle of a few formulae
Scaling up understanding are often acquired through real experience and through trial and errors. There is no ‘short cut’ about it. You need to adjust as you go on and to have inputs not only from books but research papers in the journals!
WHO EVER SAYS ITS EASY THEN????

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FERMENTATION SUBSTRATES- THE PRELIMINARY CONSIDERATIONS

2011-08-13T20:06:00.000-07:00

The raw materials used in fermentation constitute the substrates for the fermentation process. The substrates could be seen as either the raw materials that will be ultimately transformed into the desired fermentation products or they could be regarded as the source of nutrients for the fermentation microorganisms.
The substrates form the bulk of the fermentation broth and often considered as one of the most important component in the cost of the fermentation products. Thus in order to lower the costs of production the search for the most cheapest and economical source of fermentation substrate will be the top most agenda in any proposed fermentation industry.
The search for the most suitable substrate is not only dictated by costs and availability of the substrate but by other factors such as complexity of unwanted reactions that affect not only upstream, midstream but downstream activities. This would also mean the problem of treating its effluent from polluting the environment
THE RIGHT NUTRIENT COMPOSITION
In most cases the search for the right fermentation substrate or its admixture composition started with the detailed nutrient elemental analyses. Generally a single source of substrate do not have the sufficient composition to fulfill all the requirements as the fermentation substrate and a concocted admixture is often created to make it ‘wholesome’ or complete as the ideal substrate
Some of the recipes of the fermentation substrate is determined or created in the laboratory where the necessary type and concentration of media is determined as if it is a recipe. Experiments and complex chemical and elemental analyses would be carried out by using various analytical methods and its suitability by carrying out nutritional and physiological studies involving petri dish to even small fermentors
After all just having a fermentation media complete with all its composition does not always guaranteed the suitability or success for the fermentation
THE RIGHT SOURCE
The source of the fermentation substrate should be cheap economical and easily available. This is a problem usually involving high volume low cost fermentation process. Pure chemicals though idealistic would send the fermentation costs shooting to the sky! And would not be economically viable unless the fermentation product is high cost and low volume
Such source of cheap fermentation substrate for high volume low cost fermentation has only one possible source that is the unwanted cheap agricultural or industrial waste products. After all to the microbes they don’t see it as dining at expensive restaurant; a food or nutrient is just a source of nutrients or elements
It is of utmost importance that the source of waste products for fermentation is not only cheap but continually available in stable supply. Several alternative sources for contingencies must always be taken care of as good logistics procedure

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CUSTOMISED FERMENTORS?

2011-08-13T05:40:00.000-07:00

In the previous blog, I have discussed the design of the fermentor and the concept that there is no such thing as a ‘standard fermentor’ although the various fermentors used almost similar system requirements.
When we say that we are ‘customising’ a particular fermentor it means that the fermentor is designed and built for a specific fermentation process. It is not designed for the use of other fermentation process.
The concept of a standard fermentor means that it is a general fermentor that can be used or modified for various types of fermentation process. The concept of the ‘ standard fermentor’ is to simplify it so that it is easily understood for those who are in their beginning to learn fermentation or to use fermentor in their novice stage.
But as you advanced in your research and understanding of the limitations and capabilities of fermentors you tend to prefer to ‘ customise’ your fermentor so as to provide specific solutions to your problems.
In certain cases of customizing such as in the use of novel bioreactors, the fermentors do not at all looked like the standard fermentor. The use of standard design fermentors would not be able to provide the answers to your problems.
In certain cases, extreme modifications are made in customizing the fermentor.
This is one of the example where issues arise during scaling up or scaling down studies. The exercise is looked as a simple exercise where the use of similar geometry seems to be the easiest way to find the answers. No wonder such studies do not really help or give the accurate answers…….

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AIR IN AUTOCLAVING

2011-08-11T05:47:00.000-07:00

The presence of air or gases could be a complicating factor during autoclaving process. The volume that makes up the internal environment of the autoclave is filled with air. Air itself is a bad conductor of heat. So the presence of air in the autoclaving could affect the efficiency of the autoclaving process, unless these air are removed before the start of the autoclaving process.
The removal of air from within the autoclave could be carried out by heating the autoclave until active steaming is carried out. Once this is achieved the valve could be closed and the autoclaving process is started.
What is not often appreciated is that air is not only present in the autoclave but are also present in the spaces of the bottles, test tubes, fermentors and containers to be autoclaved. It is important therefore that this consideration be taken into account.
Sufficient time and heating must be given to drive these air out too or else the parameters for the sterilization cycle be modified if needed.

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PRESSURE AND AUTOCLAVING

2011-08-11T03:27:00.000-07:00

One of the essential components in the use of autoclave is pressure. Autoclaves are usually operated at a higher pressure than the environment. High pressure is needed in order to achieve the sterilizing temperature of 121 degrees centigrade. Without pressure water can only boil at 100 degrees centigrade under normal atmospheric pressure. ( Of course at higher elevation such as on mountain tops, where the atmospheric pressure is less water boils at lower temperature!)
Generally pressure of about 15 psi is required for autoclaving. This pressure is achieved by heating the water in the sealed compartment of the autoclave. High pressure is due to the built up of the steam as the water is heated. There is a pressure safety valve in autoclaves that the high pressure is not overshot. ( This explains the regular hissing sound produced during autoclaving as excess pressure is regulated)
While it is very important to build the pressure to the correct value before autoclaving is initiated, it is also important that at the end of a sterilization that the pressure is brought back to normal values before the autoclave is opened to remove the sterilized items.
Heating and cooling processes take time. Most users are impatient for the time it takes to cool and lower the pressure. Impatience often results in users trying to speed up the release of pressure by opening the release valve too quickly. This action would result in the boiling over of the contents of the flasks and test tubes which could result in the wetting of the cotton plugs and increase the possibility of contamination.
Opening the doors to quickly could result in the sudden release of internal pressure by the autoclave. This could result in scalding of the body as the hot steam rushes out. Release of pressure must be done slowly and only when it reaches zero is the door of the autoclave opened

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THE AUTOCLAVE- APPROACH WITH CAUTION!

2011-08-11T02:47:00.000-07:00

The autoclave is one of the standard equipment in any fermentation activity or in the microbiology laboratory. Some of the autoclaves occur as independent units on its own while there are those which are in built into the fermentor for in situ sterilization. Irrespective most of these autoclaves are used for sterilization purposes. This is especially so in pure culture fermentation work where there is the need to remove the occurrence of unwanted microorganisms at the onset of fermentation. The autoclave is also used at the end of the fermentation run for sterilization or disinfection to avoid biohazards.
There are many options available in disinfection or sterilizations besides autoclaving. Yet in most cases in fermentation, autoclaving is the preferred method of sterilizations. Despite its wide usage there are many of us who take the autoclave for granted without understanding its principles of operations and even its limitations. In my years of autoclaving, everybody seems to remember the steps in the operation of the autoclaves without taking time to understand its limitations. The users have more faith in the operation of the autoclaves as 100% ‘fool proof’ and that there would be no problems with its operation or the efficiency of the sterilization process carried out using the autoclaves.
Thus it is often not surprising that often the quality of sterilization is poor and that the autoclave is not working to their expectations. By then it is often too late….. .
One of the biggest issues in having autoclaves is that often the autoclave in the laboratory have to accommodate all kinds of users (from students, post graduates, post docs and even laboratory assistants and attendants) Too many users with too many types of materials to be autoclaved who may vary from having to little knowledge to excessive pseudo knowledge in the proper use of autoclaves.
At some point, these users are exposing themselves to various health hazards from explosions to even being scald alive! REMEMBER! THE AUTOCLAVE IS IN REALITY A BOILER WHICH WRONGLY USED COULD RESULT IN HIGH PRESSURE AND HOT STEAM!
So many years observing autoclaving have seen many common mistakes made mostly attributed to poor understanding of the autoclave operation to the dangerous ‘don’t care attitude’
Common mistakes often observed have seen plastic trays used to hold the stuff to be sterilized becoming lumps of melting plastic, Melting agar flushed down the pipes resulting in blockages, over spilling of media and even projectiles of bolts and nuts!
Yet again and again lessons are not learnt as proven by the mistakes which occur repeatedly.
It is very very important that those using fermentors and autoclaves are properly trained in using the autoclaves to ensure their very own safety! Those that use the autoclaves need proper training and be supervised and to pass examinations on the use of autoclaves!

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WHAT IS THE RPM?

2011-07-30T03:31:00.000-07:00

This is one of the most common and most abused terms used in fermenter when dealing with the speed of rotation of stirrer in fermentation studies. The speed of rotation of the stirrer is commonly expressed as rounds per min (RPM). The power of stirring is often associated directly with the speed of RPM. Higher RPM means more power to stir

There is a simple correlation generally accepted that the higher the RPM, the higher will be the agitation or mixing of the fermentation broth and hopefully a better mass transfer is achieved between the microorganisms and the environment.
One of the common beliefs is that with higher mixing or RPM we should be able to achieve higher mass transfer of oxygen leading to more efficient fermentation process.

This belief has its limitation as there are many factors that affect the mass transfers of oxygen besides RPM other than just obtaining the optimum RPM
What is most surprising is that the use of RPM seems to be carried out with out the proper understanding of the various processes that occur during the fermentation in the bioreactor.

In most textbooks there seems to be a complete trust in one particular set value of RPM without thinking the use of various other options to enhanced the fermentation process and minimizing the negative impact of excessive or under use of RPM
I have seen almost majority of books suggesting the range of RPM around 200 to 250 RPM. Simple visual observations can show how fast or how damaging such high speed of stirring can be on the fermentation process.

We all know that in the case of mass transfer of oxygen to the fermentation broth will be influenced by the volume of air introduced into the fermentor and stirring among other factors. A choice of high RPM may be even more damaging to filamentous microorganisms. Thus great care must be taken in choosing the proper RPM and not to trust blindly by the 200 to 250 RPM often recommended

Mixing of the fermentation broth is not a simple process. Each researcher must find their very own optimum values in terms of both economic and technical success of their fermentation. After all no two fermentors carrying out the fermentation process are the same! This situation will be most critical when the fermentation is carried out on a large scale. In considering stirring and RPM. the impeller or the paddles influence must be considered. Adding an additional impeller will increase the efficiency of the agitation of the fermentation broth but at the additional expense on the load of the stirrer which will increase the strain on the stirrer system

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OUR FIRST “MADE IN MALAYSIA” PILOT PLANT FERMENTORS

2011-07-23T22:07:00.000-07:00

I have mentioned earlier that fermentation can be carried out in any vessel or container. The difference is that if fermentation are carried out in such vessels we might not end up with a proper and efficient fermentation process. Inefficiency could arise out of poor mass transfers, monitoring and lack of stringent aseptic control.
The design and building of good fermentors depends on inputs of engineers and microbiologists. It is just risky to just depend on one set of people to design and build a good fermentor.
Yes, while it is true we can build a vessel or structure that seems to be identical with well known fermentors on the market, however, that is where the similarity just ends. Functionally the fabricated fermentor could just be a failure
A few days ago I was surprised by the news that we have successfully designed and built our pilot plant fermentors. The project is the involvement of a few universities and research institutes. Large amount of money was invested in the project and the opening ceremony was even officiated by the respective Minister of the relevant department.
As I said earlier that I am not surprised we can build fermentors but more worried about the fact as to whether in depth studies have ben carried out to ensure the functionality of the fermentor built. It will be a tragic day to find out later that that there might be serious problems ‘overlooked’ in the design and construction of such fermentor.
Building fermentors require the in depth knowledge and experience of experts and specialists in the field of building fermentors. The only data that I can gleam from the article is more towards the capacity of the pilot plant fermentors. Not much or any other important technical detail were provided.
Building a fermentor is a project in science and technology. Hearsays are just not enough to convince people who wish to rent or even buy the fermentors. Don’t be surprised if such multi million dollar projects will just be underused or just become white elephants! If it happens it will be a waste of the taxpayers money.
As mentioned in this blog earlier there are a number of universities and companies which all ready have existing pilot plant facilities,,,,, almost unused and dying to look for clients to use their pilot plants.
It is most surprising the pilot plant built seems to be equipped with standard components as judged by the type of stirrers used. As we know it has always been the case of the type and rheology of the fermentation of the broth and the type of fermentation that dictates the type of fermentors used in the pilot plants. Having similar geometry in the scale up is idealistic but need not always be obligatory.
I have always wondered if the building of the pilot plants were tested and validated by standard methods? If such preliminary studies were not carried out, it will be a disaster awaiting to happen and reputation at stake.

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SMOOTH FINISHING OF FERMENTOR SURFACES

2011-07-15T21:13:00.000-07:00

Of course in the context of our discussions we are talking mostly of the internal or inside surfaces of fermentors and even of stainless steel pipings to and from the fermentors.
In the fermentation industries involved in the production of biopharmaceuticals and innobiologics such stringent sanitary and sterilized conditions could be the make and break of the fermentation process. It could be a successful and profitable fermentation process or it could be a financial disaster.
The provision of smooth surfaces will not only eliminate microbial contaminants or fermentation residues but also will help improve the cleaning and washing of the surfaces. Not only is the cleaning process becomes more efficient but it is even proven that substantial cost savings made in water and cleansing solutions
Smooth finishing of internal surfaces as provided by stainless steel material and structure have always been regarded as the solution to providing the smooth surfaces of fermentors and the ancillary piping to and from the fermentors
However, most of these statements are often not tested. Different fermentation processes show different fluid properties and thus also different washing and cleaning regimes. Smooth or mirror polishing could itself result in smooth surfaces but also provide hidden niches where microbial contaminants and organic deposits could be hidden in the smoothened crevices. Visually we may see the stainless steel as being very smooth but under the magnification of the microscope, it is not as smooth as we expected.
One of the solutions to producing smooth surfaces is of course by electro polishing, in which passing current help to smoothen the rough surfaces
Whatever the outcome any stringent fermentation industries have to carry out their own cleaning validation process to ensure that they are on the right track.

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tasmanian holiday

2011-04-08T18:52:00.000-07:00

A Tasmanian holiday to remember

'There's nothing like a sunset experience with good friends, each personality as different as the sea, sun and sand but together, a lasting memory to be cherished.'

Fun, friends and sunrise over a white beach – it was all a world away from Raja’s “boring and downright insane” study schedule in Malaysia. Raja and three of her friends had just finished another demanding semester in their architecture degree and were desperate for a holiday. They all agreed that Tasmania, with its pristine nature and tranquil pace, was the best place for a study escape.

“The holiday was memorable because both the company and destination complemented each other. What began as a simple road trip brought us closer as friends, despite our different nationalities and differences in opinions. Together, we were united and awed by the breathtaking sights of Tasmania’s nature,” Raja said.

Raja and her friends spent most of their holiday in and around Hobart, where as photography enthusiasts, they had a special appreciation for the historic architecture. They captured lots of great shots of Salamanca Place, with its cobblestone streets and rows of Georgian warehouses. They also climbed craggy, windswept Mount Wellington, photographing the panoramic vistas over Hobart and the Derwent River. After their descent, the group enjoyed what Raja described as “one of the best fish and chips” of her life, from a little shop near the Hobart waterfront.

Bruny Island wasn’t originally on the itinerary, but Raja and her friends decided to visit after discovering it was only a short drive and ferry ride from Hobart. They also liked the sound of its scenery - emerald countryside, plunging sea cliffs, fern-fringed forests, pristine beaches and coastal heathland. It was here that Raja took the photo which she entered in the Nothing Like Australia competition, and which came to symbolise the essence of her holiday.

“We spent the night there to witness the sunrise and to take more pictures of us frolicking by the beach. It was in three words, a pleasant surprise,” said Raja, who also remembers sharing jokes with locals while waiting for the return ferry.

Later the group ventured along Tasmania’s east coast to Wineglass Bay on the Freycinet Peninsula. Despite missing out on seeing the famous sunset from the lookout, Raja and her friends treasured this time to commune with nature and bond with each other.

It certainly made a welcome change from Raja’s daily student life, which she describes as being “glued to my computer screen and leading a topsy-turvy schedule of eating and sleep.”

For her “next great Australian escapade”, Raja is determined “to set foot in Sydney’s famed Opera House and view the Sydney Harbour Bridge.” After that, she wants to discover Australia “by the chapters….like a great love story.”
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VENTILATION AND HEATING PROBLEMS IN THE ARCHITECTURAL DESIGN OF MALAY HOUSES

2011-02-26T22:15:00.000-08:00

In the first place, I am not an architect and not trained in anyway in architecture. I have never attended any formal courses in architecture be it at colleges or universities. But I am interested in architecture in terms of appreciating its design and function.
There is one strong point that I have in trying to appreciate and understand ( a bit) about architecture. I am trained in the science and the logics and principles of science. Throughout my life I was brought up in a Malay kampong or village environment where most if not all the houses built are the traditional Malay houses with strong input of Minangkabau influence.
Despite of what is being said and heaps of praises thrown out towards the traditional design of the Minangkabau and Malacca houses, I got a very uneasy feeling that the writers of these articles have never really stayed that long in the traditional houses. In terms of architectural design the traditional houses may be rich in culture or beautiful in its presentation but in terms of its functionality and comfort it shows a mediocre performance.
Any one staying in such houses should know how poor the ventilation of the houses and how hot the interior environment of such houses. Most of these houses are often located within the proximity of trees or even forests resulting in such a high humidity content of the air around the area. Not only it is hot but humid which are indeed very uncomfortable to the house dwellers.
The situation was not bad when the original roofs are made of thatched roofs which are cooler compared to the use of zinc layers which makes the house a wonderful oven.
The argument that there is sufficient ventilation to cool the indoor environment is not good enough/ Most of the writers would easily try to explain in terms of “theory” how hot air will rise from the floor to the roof by thermal convection. What they forgot to explain is that the hot air that rises to the ceiling or roofs are not easily dissipated to the external environment. This may be attributed to their poor understanding of the physics of ventilation in their courses or in the universities
Very few or little scientific studies are really carried out to understand the movement of heat or formation of heat sinks in such houses .It doesn’t take much to use tracers or heat sensors to study the heat, humidity and data could easily be analysed by computers
It is time that the local architecture schools carry out proper scientific studies and modellings to understand the ventilation and heat circulations of the traditional houses that can contribute to better designs of such houses. Gone are the days when architecture is likened more to just designing without understanding the physic principles behind it.

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MAN HOLE DEATHS- THE DARK SIDE OF FERMENTATION GASES

2011-02-10T20:24:00.000-08:00

Again we are awakened by the news of the death of workers working in the man hole.
SUBANG JAYA: A Bangladeshi kitchen hand and a Nepalese security guard died while two other foreigners were hospitalised after inhaling dangerous fumes in a manhole behind the Subang Parade shopping complex. ( The Star 11 Feb 2011)
The most likely cause of the death is probably difficulty in breathing due to low oxygen content and the high concentration of methane gas in the man hole.
It is not surprising that there is a connection between the low oxygen gas and the production of methane. Methane as an anaerobic gas are only produced by the very strict and obligate anaerobes such as the methanogen bacteria. The very low dissolved oxygen promotes the anaerobic digestion process to produce methane bacteria and methane gas.
Despite what is being said above even though the conditions are anaerobic, methane would still not be produced if there is no decaying or rotting organic matter. There is the need for water, as well as the organic substrate to produce the methane.
It is easy to imagine where the organic matter comes from or even the source of water.
The often high temperature in the manholes and conduits help in the acceleration of the organic decay resulting in the higher production rate of methane.
Methane as a gas need the escape route. This is one reason why septic tanks, landfills are often equipped with these pipes to prevent the buildup of methane gas in enclosed spaces. Adding insult to injury most of these manholes are often not serviced and air tight which prevent the methane gas from escaping
It is easy to detect ammonia or hydrogen sulphide due to their foul odour, but in the case of carbon dioxide and methane you cannot smell it, and it might be too late to realize that they are there…
It is essential that most involved in the design and servicing of these sewers, man holes to be educated, aware and properly trained and equipped in the face of these silent killers….

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JUST WHY IS THE RUSH TO USE THE FERMENTOR?

2011-01-26T17:07:00.001-08:00

We must remember it took perhaps thousands of years for the human civilizations in various countries to discover the secret arts of fermentation until they have perfected the art of producing wine. The science and technological input into the field of fermentation technology have to await the discovery of Pasteur, Fleming and even the World Wars to push it forward to what it is almost today. In fact the structure of fermentor hardware has really remained unchanged even though the use of sensors, computers and engineering has influenced it. The increase in fermentation productivity is more from improvements in strain development
However, nowadays with the prolific offering of degrees in biotechnology and subjects like fermentation technology, the understanding and transfer of this technology seems to be very fast or take a very short learning curve. Having a degree in this field does not always automatically a fermentation technology expert. Especially in the field of fermentation technology more is learnt through trial and errors or through experience with the operation of the fermentor.
The true understanding of fermentation technology is not merely by reading books or lectures. Such approach will nly gives you the superficial scraping on the surface of the subject. This is often reflected by the students in only operating a standard lab model fermentor by following the attached manual or instructions. The manual does not teach you the way one should carry out any fermentation work or even in the design of experiments in fermentation.
It is at this point where the teacher or lecturer of the course must be able to teach the students the proper way to use and carry out the fermentation experiment
I have observed that most courses offered in fermentation technology stressed mainly in the operation of the fermentor according to the manual but failed badly in teaching the students how to exploit the fermentor as a powerful tool in research or teaching
Various upstream, downstream procedures, standard operating methods and validation are not executed. Practical fermentation technology by McNeil and Harvey should be a good starting point in understanding some aspects of the fermentor

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CONFIGURING AND ADAPTING YOUR FERMENTOR

2011-01-19T04:21:00.000-08:00

One of the most consistent observations I have made in visiting institutions such as universities and research institutes in this country is the strong dependence on ready installed fermentors that are easily available from fermentor suppliers. These fermentors normally come completely assembled and with standard stirrers and sensors among others.
There seems to be poor attempts to remove or add certain components from the fermentors that are really necessary or unnecessary for the fermentation studies. It’s more the case of one fermentor ‘suitable’ for all applications. Or in a simple analogy one cooking pot that can be used to cook all dishes!
There are many advantages if we can modify our own fermtor
1 It allow our fermentor to be specifically configured purposely for our fermentation experiment
2 It allow us to cannibalize components from other fermentors which are no longer working to be reused in our fermentor
3 It allows us to add more components or sensors for the new fermentation process
4 It allows the use of our fermentor components to be used in other fermentor experiments
We get more savings and better utilization of our fermentor and ultimately giving us nore experience in managing and understanding our fermentor system
It is good if we have universal sleeves or adaptors to facilitate all these activities. Going to simple hardware shops will allow you to buy the same components at a much reduced price than what the fermentor vendor will provide
Additional components which we could add to our fermentor components should include various rotameters, peristaltic pumps, aquarium pumps, and even tachometer meters , ph meters ,among others and you will really see your fermentation activities becoming more productive and cheaper
Of course it is more ideal if you have your very own workshop to carry out the changes

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HIGH PRESSURE FERMENTATION TECHNOLOGY

2011-01-17T18:06:00.000-08:00

Most fermentation studies are generally carried out under ambient pressure, despite the fact that the fermentor is often slightly positively pressurized. The slight positive pressure in most closed system fermentation studies are due to the aeration process of the fermentor, whereby air is forced to enter the broth or fermentation media for the microbial requirements. Positive pressure within the fermentation vessel is also due to the build up of back pressure due to the restriction of the exhaust gas vent.
The positive pressure is in many ways good for the fermentation process as it not only increase the solubility of air into the broth but also reduce the chances of external contaminants coming into the fermentation process. Of course there are also negative aspects of positive pressure on the fermentation process
High pressure does have the the effect of influencing the rates and direction of the metabolism of the microorganisms. This is especially so when in a particular way gases are products or side products of the pathway. High pressure in the fermentor will in a way prevent the formation or expulsion of the gaseous product into the surrounding fermentation media. This effect of preventing the release of the gaseous products will have the effect of interfering with the equilibria of the various biochemical reactions and may even result in toxicity of the internal environment of the cell and diversion of pathways.
How significant this impact will depend on many factors such as duration and intensity of the pressure applied.
One very important industrial impacts of high pressure fermentation will be on the production of organic volatiles. This is especially so in food and beverage fermentations. Often the taste, smell and characteristics of the fermentation products will determine its popularity and acceptance. If the fermented foods have lost or changed its volatile profile it might not be marketable.
While it is true these organic volatiles evaporate easily and are affected by the surrounding temperature, it is also the effect of the surrounding pressure to concentrate it within the closed fermentation system or let the valuable organic volatiles disappear into the environment.
What is important to know in detail now how does the high pressure exerted on the fermentation process affect the biochemistry and physiology of the process? Is there a way for us to control the direction of this fermentation by manipulating the fermentation pressure. Also important to know is how does high pressure fermentation in creating unwanted side side reactions or side products?
New designs in fermentors have to be created to accommodate the study on high pressure fermentation

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FEELING SAD AND DISSAPPOINTED…TEACHING OF FERMENTATION TECHNOLOGY

2011-01-16T05:56:00.000-08:00

Teaching young university students is both an honour and a privilege. It is a real joy to teach these young and bright minds about fermentation technology. It is the duty or responsibility of the lecturers to ensure that they as their lecturers should be prepared and knowledgeable to impart the right knowledge on fermentation technology, to open up their minds and to bring out the best in the students.
These young students at such a prime age being exposed to university education are often not aware between what is right or what is wrong unless they are guided by their respective specialist lecturers. The lecturers should point out their mistakes and explain in interactive manner.
Most of these young students have often the wrong perception of their lecturers. In their eyes the lecturers are like giants and everything they say must be right.
I found it morally wrong if in classes such as fermentation technology which depends more on hands on exposures and going through the errors and tribulations of fermentation experiments be taught more by sales representatives of companies selling the fermentors. They are sales personnel and teaching is not their profession. They are not trained to carry out the fermentation experiments in a proper scientific manner. They might supply, set up and commission the fermentors. That remains that
Where are the lecturers who are teaching them? Giving notes or print outs does not mean anything in fermentation technology. Personally I have seen so many mistakes, errors not only in preparation of the fermentation process but in carrying out the monitoring. There is no clear conclusions that can be derived.
The experiments are not properly designed or carried out.
So what do you expect these graduates will be once they graduated from the course? Just pictures of them posing with the fermentors for their personal albums? How can these students later on compete to find the right jobs in fermentation industries when at the interview they will show blank faces when questions are asked?

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CONDUCTING COURSES IN FERMENTATION TECHNOLOGY

2011-01-13T17:30:00.000-08:00

While it is generally true that fermentation technology is considered an advanced course and only be taken in final years of the biotechnology or microbiology degree, that does not always mean that fermentation technology could not be taught at the lower years such as in schools and colleges. The depth and complexity of the course at the degree and non degree level might be different as befitting the target students. However, the excitement generated in getting to know this ‘ancient course’ might be over whelming!( I did say it is an ancient course because fermentation was discovered and applied thousands of years ago by our ancestors.)
In my years of teaching the fermentation technology primarily at university level and on pro bono basis at schools I have always observed that the students are very excited and attentive. The excitement is perhaps more due to the excitement of knowing how to ferment and distilling wine
Such courses are even more exciting when it is carried out ‘hands on’ and that they are able to get drunk drinking the very wine they made. You are forgiven if the fermentation technology lab begin to smell like a pub!
But the study of fermentation technology is more than just learning to brew. Learning to brew or making wine could be carried out by wine enthusiasts.
CUSTOMISING THE FERMENTATION TECHNOLOGY COURSE
So if we are to conduct fermentation technology courses we have to be clear the type of students we are dealing with respect to their age, academic background and level of understanding.
We would also have to know the purpose and objectives of the fermentation technology to be carried out.
The type of course syllabus would be very different for each group of target audience. More technical course would be proper for undergraduates or for those in academic lines. While simple fermentation demonstrations would be suitable for primary and secondary school students
TEACHING THE TEACHERS OR TEACHING THE STUDENTS?
While there are advantages in teaching science teachers the intricacies of fermentation technology such as the amplification of knowledge when the teachers passed the knowledge down to their students, the negative aspects are the lack of enthusiasm shown by the teachers. After all its is difficult for old dogs to learn new tricks!
Teaching young eager, inquisitive and curious students will leave clear imprints on their lives on what they have acquired by learning hands on in fermentation technology.
Personally I would opt for the latter, as the dividends would be more immense…..!!!!
THE SUCCESS OF THE COURSE DEPENDS ON THE EXUBERANCE OF THE INSTRUCTOR!
It is a known fact that not just anyone can teach or be a good teacher. For herein lies the problem of the scientist being the sommunicator ( or even entertainer). He has the duty of not only teaching but imparting the enthusiasm
DO WE REALLY NEED COMPLICATED OR SOPHISTICATED EQUIPMENTS?
It is a known fact that the typical secondary school laboratory has a very limited and fundamental equipments used in their general laboratory teaching. Common equipments might include microscope, ph meter, autoclaves, thermometer, weighing machines, Bunsen burner and simple spectrophotometer perhaps
These laboratories are not specifically designed for fermentation technology. As such to carry out such courses you have to adapt to the limitations
Well. It is good if we have the necessary laboratory equipments, but that does not mean we cannot carry out fermentation technology with just the simple equipments we have? We must be creative and learn to think out of the box in order to carry out the fermentation technology practicals.
It doesn’t take much to think of simple PET or used Coca Cole bottles, tubings and bungs to come up with something!
MODELS OF FERMENTATION THAT CAN BE EXPLOITED
We have a diversity of fermentation models from which we can extract more details and data for understanding fermentation technology. It need not only be wine! . We can study:
1 Bread fermentation
2 Tapai fermentation
3 Tempe
4 Yogurt
By measuring some parameters such as changes in temperature, volumes of gas proced and even weight we can plot a lot of interesting graphs
Visiting fermentation industries could be very rewarding after conducting such courses and see fermentation technology in action!

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ANNOUNCEMENT: JOURNAL OF BREWING AND DISTILLING

2011-01-13T02:00:00.000-08:00

Dear Colleague,

The Journal of Brewing and Distilling (JBD) is a multidisciplinary peer-reviewed journal published monthly by Academic Journals (www.academicjournals.org/JBD ).JBD is dedicated to increasing the depth of research across all areas of this subject.

JBD welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence in this subject area, and will publish:

· Original articles in basic and applied research

· Case studies

· Critical reviews, surveys, opinions, commentaries and essays

We invite you to submit your manuscript(s) to jbd.journal@gmail.com for publication. Our objective is to inform authors of the decision on their manuscript(s) within four weeks of submission. Following acceptance, a paper will normally be published in the next issue. Instruction for authors and other details are available on our website;http://www.academicjournals.org/JBD/Instruction.htm

Editors and reviewers
JBD is seeking qualified researchers to join its editorial team as editors, subeditors or reviewers. Kindly send your resume to jbd.journal@gmail.com .

JBD is an Open Access Journal

One key request of researchers across the world is unrestricted access to research publications.Open access gives a worldwide audience larger than that of any subscription-based journal ad thus increases the visibility and impact of published work. It also enhances indexing, retrieval power and eliminates the need for permissions to reproduce and distribute content. JBD is fully committed to the Open Access Initiative and will provide free access to all articles as soon as they are published.

Best regards,

Emebane Excel

Editorial Assistant

Journal of Brewing and Distilling (JBD)

E-mail: jbd.journal@gmail.com

www.academicjournals.org/JBD

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FERMENTATION PROCESS FLOW SHEET

2011-01-12T16:41:00.000-08:00

Prior to building any fermentation facilities especially in the case of producing new fermentation products, upgrading or even transforming the existing fermentation facilities to produce other fermentation products, it is important not only to carry out in depth studies before committing to the project. This is important not only in cutting the risks but to ensure that the project will be successful.
One of the requirements at this stage is to produce the fermentation process flow chart. The flow chart will show the relationships between all the essential components right from upstream to downstream activities, The process flow chart is like a road map or the architectural blue print of all the units involved. However such flow charts are not that detailed enough to include in detail minor components or parts of the systems. Process flow diagrams for multiple units do not include detailed information and are known as the schematic flow diagrams or block flow diagrams.
The essence of the flow chart at the moment is that it is sufficient enough to allow discussions between various parties involved in the project and all those involved before any commitment is made
LET US START AT THE VERY BEGINNING
Producing a process flow chart require a lot of collaboration between many members of the team. Each member will be doing something which will be further worked upon by other members of the group. There will be a lot of research in literature, further experiments to carry out, following rules of the thumb and various experiences derived from other projects. All this will be incorporated into the input of the process flow chart.
It will need the input of various professionals from microbiologists, biochemists, chemists, engineers , economists and even computer experts
Well, the journey of a thousand miles has to start somewhere.
The first step usually involves understanding the biochemical or microbiological reactions involved. Strong emphasis will be in the laboratory work to acquire sufficient data on the process. At this stage effect of various parameters, type of substrates used, operating conditions, scaling up and stoichiometry studies have to be carried out.
The various unit processes involved from upstream to downstream have to be identified and positioned.These data could easily be obtained from various sources. The problem is for each unit process proposed detailed optimum conditions of the operation of the unit processes must be achieved
The flow from upstream to downstream must be smooth and no bottle necks or under utilization is created

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COMPUTATIONAL FLUID DYNAMICS-NEW TOOL IN FERMENTATION TECHNOLOGY

2011-01-11T05:40:00.000-08:00

In the earlier posts of this blog, we did cover briefly on the importance of the use of coloured dyes to visualize the flow pattern of the fermentation broth in fermentors. This experiment might be suitable for demonstrations to students taking fermentation course only .In that article we also discussed the various limitations of using selected tracers in visualizing the mixing or flow of the broth.
The importance of visualizing the flow is much more than like appreciating the fish in the aquarium. The ability to visualize really help understanding and highlighting problem areas in the fermentation process such as the efficiency of mixing.
Mixing could be improved in order to enhance the fermentation process to the optimum level. After all mixing of the fermentation broth is one of the most important parameters which affect the fermentation process. Mixing also affects other parameters such as mass transfers and heat transfers. Any change in the mixing regime will cause adjustment of the values of other parameters
The most powerful tool now in studying mixing in fermentors is no longer the use of coloured tracers but by the use of computational fluid dynamics (CFD). CFD is more a computer simulation program used to visualize the happenings during mixings It will become a powerful tool in the design and operation of the fermentors
CFD is important especially in trouble shooting the fermentation process and even in the scaling up and scaling down exercise . Areas that could be studied and improved includes fluid dynamics, transport phenomenon, heat transfer, phase transition, and rheology
So how can we visualize the fluid dynamics of a fermentation system? Well we are now aware of various computer programs that execute computational fluid dynamics. In these specialized programs numerical methods and algorithms are applied to solve and analyze problems that involve fluid flows and associated phenomena.
The key to the success of applying CFD depends not only having the right computer programs and computers but the various sensors and interphase that allow the input of the data from the fermentor to the computer. CFD might not be useful if we do not have the proper sensors to detect measure and transmit to the computer
The more important role of CFD in fermentation technology is in prediction of the behavior based on whatever data we have. But the process is not simple as:
1 There is the need to vary the boreactor operating regimes. This is especially so when stirring, volume and pumping have to be changed
2 Effect of a change in one parameter affecting other parameters
3 Secondary effects generated which could be critical such as bubble breakup, and coalescence mechanisms and even effect of shears on microbes
4 Immense data storage is essential when using CFD
Whatever problems faced computer simulation studies using CFD is the future answer in fermentation technology

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ASEPTIC TRANSFERS IN STRINGENT FERMENTATION INDUSTRIES

2011-01-10T16:29:00.000-08:00

Microbial contamination of fermentation processes could be serious and even critical in some fermentation industries. The presence of unwanted microbes could not only jeorpadise the safety and quality of the fermentation products as in the production of pharmaceuticals but also cause product spoilage and short shelf lives of the products with serious consequence in terms of economy and time wasted.
Strange it may seemed but quite a number of people sees the problem of contamination only at the level of mid stream fermentation and ignoring the input of microbial contamination at both levels of upstream and downstream activities. They are in the belief that once a fermentation product is formed microbial contamination is no longer a problem.
In reality, the seriousness of microbial contamination occurs at all levels and at all times. In fact it is even more critical if traces of microbial contaminations occur upstream as the microbial contaminants will have time to amplify over space and time. And you will find yourself dealing with a bigger problem of contamination if steps are not taken to minimize the contamination problems earlier.
Finished fermentation products are attractive as substrates to microbial contaminants downstream. To the microbial contaminants these finished fermentation products are good food sources to support their growth
Everytime microbial contaminations occur in the fermentation industries it becomes a nightmare for the operators. The consequence of such contaminations would often mean the rejection of the complete process in terms of fermentation products, fermentation media which have very serious economic consequence. Costly steps are taken not only to terminate the fermentation but in washing, cleaning and eliminating the source of contaminants. Labour, downtime loss is part of the price they have to pay!
This situation is even more critical in pharmaceutical fermentations.
One of the main sources of introducing microbial contaminants occur during the transfers from one stage of the fermentation process to the other. We will now discuss the problems of aseptic transfers or aseptic fillings of the finished fermentation products in detail
The most significant word which we must contend and understand clearly here is ASEPTIC. Aseptic describes the condition where the environment is free from the presence of microorganisms which might cause the contamination. In a way it almost describes a sterile environment or zone where the desired activity takes place.
This situation of being absolutely free of microorganisms is almost quite impossible to achieve, especially in the environment of the factory floor or the fermentation plant. At best we can control only a certain volume of space as being free from microorganisms where aseptic transfers can be quickly carried out
It is of importance to use a smaller room for aseptic transfers in terms if economy and efficiency
Surfaces in the aseptic room must always be clean sterilized or disinfected as a matter of routine procedure
Microbes being microbes are very ubiquitous and microscopic. They are not easily seen and are easily transferred by air, water and other medium. A slight turbulence will easily dislodge and transport them from one point to another. Thus sudden or lots of movements should be avoided in areas where aseptic transfer are being carried out.
This is especially important when supplying air into the aseptic filling room.
Additionally the air introduced into the aseptic filling room should be sterile and filtered using a suitable size filter that meet HEPA standard
Cutting the air movements and turbulence is an important step in preventing microbial contaminations. The use of laminar flow is very strongly recommended to avoid turbulence
One of the greatest source or reservoirs of microns are the workers themselves. The human body carries a lot of microbial flora especially on the skin and our respiratory system. A sick or infected worker will even harbor more unwanted microbes and a source of disease and infections
The more workers you have the more risks you will face with microbial contamination. Keeping the number of workers to a minimum during aseptic transfer is important in reducing microbial contamination
The use of clean sterile protective clothing and guard help in preventing transfers of microbial contaminants from workers to the products
If possible most of the aseptic transfers should be automated or semi automated to prevent contamination from the operator

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CONTRIBUTION OF FLUID MECHANICS TO FERMENTATION TECHNOLOGY

2011-01-09T21:41:00.000-08:00

Fluid mechanics is accepted as the integral part of study in civil engineering. It is also an important component in the study of physics. The study of fluid mechanics, especially fluid dynamics will try to explain the behavior and properties of fluid in motion. While fluid mechanics is important in the design of civil structures such as dams and bridges, it is of similar importance too in the field of fermentation technology, especially in trying to understand the behavior of the fermentation broth in the fermentors. Knowing the fluid mechanics in fermentors not only allow us to design better fermentors but will also improve the efficiency of the fermentation process.
In fluid mechanics it is important for us to appreciate that water or liquid could show two different behaviours under different conditions applied. We could treat the behavior of water as particle as in Langarian theorem or as a moving packets or bodies of flowing water in restricted volume in accordance with Eularian concept. Both approaches have their strength and weaknesses.
How does fluid mechanics has to do with fermentors?
A simple observation will tell you that all fermentors are equipped with some stirring mechanism of some sort. It could be in the form of stirrers with impellers or it could even be in the form of simple gyrating movements or waves in the case of the disposable reactors or fermentors.
The objectives of these stirrings or mixings is to bring about uniform composition throughout the fermentor and to improve its various mass transfer processes. Poor mixings and mass transfers will always result in sub optimum fermentation process.
There are many attempts to improve the optimum fermentation process by improving the efficiency of it kLa. But the solution is not as simple as increasing the oxygen flow or input. Attempts to increase the oxygen flow will lead to negative secondary problems such as shearing of cells and increase in foaming!
The type of fluid dynamics generated within a fermentor could be very complex. It might not only involved primary, secondary and even turbulent flow within the fermentor. This situation is further compounded by the size and geometry of the fermentors involved and by the presence of barriers such as the baffles and other structures. In certain situation the interaction of these liquid flows within the fermentor could lead to cancellation or even strengthening of the flow pattern and shear forces.
As we have said earlier in the mixing of the fermentation broth there are also very complex mixing of various sold, gas and liquid phases which respond differently to the mixing process and will affect the efficiency of the fermentation process
So how do we try to solve the problem of fluid mechanics that occur in the fermentor? The most likely answer will be the use of computational fluid dynamics in helping design and even locate the areas that need further attention

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THE QUESTION OF SIZE AGAIN.....PART TWO

2010-12-22T16:44:00.000-08:00

It does appear that the discussion about the size of fermentors is not as simple as it may seem. In fact it is still a very complex issue and the point of contention among many fermentation technologists. Even till today, arguments on the pros and cons of choosing the right size of fermentors is still not settled.
There are generally two schools of thoughts on these matters. The first group who are advocates of going for large size fermentors or the scale up party, and those that goes for small and miniaturized fermentors or the scale down fermentation technologists
In reality both groups have their pros and cons. Every group has their advantages and disadvantages. What is right depends on the situation or the nature of the fermentation problems.
Size of fermentors was not an issue in the early days of fermentation. The simple rule the size of the vessel dictates the volume to be fermented. But with the advent of industrial microbiology where economics dictates everything, size and other parameters as efficiency, energy input suddenly becomes critical.
We have a golden rule in economics called the economics of scale. Where increasing volume produced will result in lowering the cost price of production per unit product. This often explains why fermentation industries have huge fermentors especially those involved in high volume low value products.
This rule could not be similarly applied to low volume high value fermentation products where other factors such as limitations in down stream processing is the constraining factor and purity of product is stringent
Lately in the last few years there have been a trend towards miniaturization of bioreactors or fermentors. This involves the use of fermentors of less than 10 ml or using of microtitreplates
The use of these very small bioreactors offer the main advantage of using small volume of media and allowing multi variate experiments to be easily carried out simulataneously or in parallel configuration. This is almost akin to the advantages of using solid media on petri dishes during primary and secondary screening.
The problem in using these miniaturized bioreactors differ fro the use of petri dishes in that it uses liquid media and tries to mimic what really happened in a liquid fermentation process.
This is not easy as the key issues in any liquid fermentation is attempts to get homogenous mixing, mass transfers and monitoring of the various fermentation process parameters.
The behavior of fluid mixing in miniature fermentors differs greatly from those larger fermentors where mixings can be carried out effectively by various mixing techniques from stirring to even shaking the conical flasks. In microbioreactors due to the small size the mixing of the liquid broth is hard to achieve especially due to the physical interaction between the liquid and the walls of the bioreactors. The phenomenon of surface tension and capillary effect will be significant.
Any new techniques to measure or detect efficacy of mixing in microbioreactors do have to depend in parallel development in techniques such as computational fluid dynamics.
The use of micro fermentor will generate its own set of unique problems not faced significantly when using large fermentors. Small volume of liquid broth will have higher surface area to volume ratio which will affect processes such as evaporation, surface tension. This if not controlled or taken care off will introduce errors in data to be used especially during scale up exercises .It doesn’t matter even if you have come up with miniaturized sensors the problem of mass transfers will be severely affected
Due to poor mixing any samples obtained would be questionable to its representative function. Wrong sample means wrong data despite the use of the most sophisticated microanalysers.
In my own personal view the use of microfermentors are still in the research stage and are of very limited applications in fermentation technology as of now 

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PRIMER FOR UNDERSTANDING FERMENTATION TECHNOLOGY- THE ENZYMES

2010-12-21T21:51:00.000-08:00

Even though all these while we have credited the microorganisms as the transformation agents in the formation of fermentation products from substrates, the REAL heroes are the enzymes themselves that cause the transformation to occur. These enzymes produced or being part of the microorganisms are responsible for the changes
In a simple fermentation carried out in vitro using enzymes obtained from living cells it is possible to cause the desired transformation. In fact this classical observation is the event that gave rise to the birth of enzymology and biochemistry.
As far as the microorganisms are concerned, they are just living sacs full of enzymes that are needed to carry out the various metabolic reactions needed for life. In fact we can envisioned the living cells or cytoplasm containing protein molecules which are just enzymes especially in the cytosol. Its more like a balloon filled with a suspension of enzymes
Therefore to study or understand fermentation technology we need to study the complex interactions that affect enzyme activities.
The complication that arises in comparing enzymes in fermentation technology and simple enzyme reactions in biochemistry is that most enzyme studies in biochemistry are involved with simple enzyme system ( minus the living cell) and they are using pure enzymes and substrates. This simplify a lot of things!
Whereas in the living cell we are involved have many enzymes which influence each other and require the series of enzymes to complete the transformation.
The product of one enzyme is the substrate of the next enzyme. This is further complicated by different kinetics of each enzymes and different control of enzyme activities such as catabolite repression and product inhibition.
A look at the standard metabolic pathway chart will show you the flow of substrates, and points of intermediate diversion far more complicated than the Pudu Raya traffic interchange or London traffic 
The traffic system of the enzymes are not that chaotic as there are rules of enzyme reactions which must be adhered.
Knowing these enzymes are necessary in order for us to appreciate the various fermentation kinetics and to understand fully the importance of such equations such as Michaelis Menten and Monod equation.
So do smile as you try to understand the enzymes. They form the foundation of fermentation technology!

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FERMENTATION KINETICS PART ONE: WHY DO WE NEED TO STUDY IT?

2010-12-14T16:32:00.000-08:00

In fermentation technology, we stress in understanding the various process in fermentor and how various intrinsic and extrinsic factors influence the fermentation process. Fermentation technology being an industrial microbiology subject are geared in producing maximum amount of high economical fermentation products
But it is difficult to understand and control the fermentation process as it involves various components such as effect of substrates, products inhibition, conditions and complex microbial interactions
The fermentation process is not only complex but always In a state of flux. Process, We are therefore in a situation to always be adaptive and reactive to these changes so that through out the fermentation process we are always sustaining the conditions in a narrow window of optimal fermentation conditions.
In order to help us to do this we need to know fermentation kinetics. When we talk about fermentation kinetics we are talking about fermentation models. Kinetics and modellings are very useful to us as tools to make fermentation predictions and enhancing our experimental designs to be more focused to the specific problems such as the rate limiting steps or product inhibition
The study of fermentation kinetics help us by providing clear quantitative data for us to understand the process and improve the process accordingly. Peering into observation ports might be good advertising gimmick for fermentation technology but do not really help much in understanding the process or even to control and predict the fermentation outcome. Subjective observations will rarely help in producing optimum fermentation process and thus affect profitability studies and making decisions
Its numbers that count! Real data that can be processed and determine decisions
Thus the importance of the study of fermentation kinetics or models
The first step in the study of fermentation kinetics is to understand the various processes involved in the whole process. Such questions such as inputs and outputs, the metabolic pathways involved and type of products or side products formed. The various individual reactions involved and what factors control the metabolite levels
At the level of the fermentor we need to know the various mass transfers involved, flows and mixing characteristics
Then only after all the relevant data are obtained do we start formulating the models

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MICROBIAL GROWTH CURVE PART 3: THE LAG PHASE

2010-12-14T15:37:00.000-08:00

In a typical sigmoid growth curve, the first phase is called the lag phase. It has often been accepted by most that the lag phase is the period where there is no net increase in the number of cells. It is the stage where the cells are adapting to the new environment and are busy trying to synthesise new array of enzymes needed.
How true are these ‘allegations’?
As we have said earlier, the microbial growth curve is the graphical representation of the microbial population and not of a single cell. We are talking about millons and millions of cells. If we assume this statement that it is a period of no increase in cell numbers and it is just a period of enzymes induction then it is difficult to accept the idea.
Don’t tell me in the millions of cells there are no cells reproducing?
Even in a drop of culture or microbial suspension, containing millions of cells, each of the cell has different status in terms of its mass transfers exposure. Each cell are in different physiological states from young nd active to old and dormant cells.
Perhaps it might be logical for synchronous cultures to have same starting point in growth or lag phase. Even then synchronocity just last few generations.
We do know however that the length of the lag period is connected to various conditions from short for adapted cultures to long for cultures in a new environment. However that does not mean being in lag phase does not result in non reproduction of new cells. Maybe only the rates might not be significant.

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MICROBIAL GROWTH CURVE PART ONE- A SIMPLE INTRODUCTION

2010-12-14T07:10:00.000-08:00

How do we define microbial growth? To most people when we talk about growth we are always talking about the progression in the development of the organism as a function of time. The progression of growth of the organism or the individual is usually associated with increase in size or biomass of the organism.
The key point here is the INDIVIDUAL organism. However in dealing with microorganisms, most microbiologists tend to picture microbial growth from the view point of the increase in the total population of microorganisms and not the individual unicellular microorganism
The growth of the microbial population at any one time represents the steady state number of cells or growth parameters used as the index of growth. The steady state numbers represent the net number of cells where input of cells and death or loss of cells are taken into considerations
The growth of the cells over time is often conveniently represented in graphs.
These microbial growth curves therefore represent the growth of microbial population rather than the individual cell. So any information derived from studying the growth curve represent understanding the behavior of the population rather than the individual cell.
The behavior of the individual cell differs from the behavior of the population of cells. This must always be bear in mind all the time in interpreting growth curves.
It is one of the weakest link in understanding the behavior of the microbial population to regard it as a simple integration of the activities of the individual cell. This is microbial physiology and not plain mathematics! Everything is not averages or mean values!
It is a gross error or over simplification to regard the microbial growth curve is the popular sigmoid shaped growth curve. In fermentation technology the type of growth curve obtained are determined by many factors and operating regimes. Yet time and time again the error of interpreting the wrong growth curves are continually repeated.

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WEISENBERG EFFECT- PROBLEMS OF STIRRING BIOPOLYMERS IN FERMENTORS

2010-12-09T03:54:00.000-08:00

It is the purpose in any engineering design of a fermenter to achieve uniform and homogenous mixing. This objective is to ensire that the content of the fermenter is homogenous and good mass transfers occur between the microorganisms and the surrounding environment.
Frequently though this objective is always kept in mind, the weakest link in the process is the failure to understand the rheological properties of each fermentation broth and the provision of unsuitable stirrers or mixers to achieve this end.
Complications arise due to the fact that most if not all fermentation broth are non newtonian and show very complex properties spatially or even temporally during the fermentation run. Just providing any standard stirrer is not the proper solution to this problem. Each fermentation process have its own unique problems and conditions and almost require its own specific stirrer and mixing regime.
One good example often faced in fermentation industries is the problems of mixing viscous broth. This is often encountered in food fermentation such as yogurt fermentation or fermentation of biopolymers or those involving use of sticky sugar substrates.
In theory we expect any mixing of fermentation broth would result in homogenous conditions, improved mass transfers. In viscous broth we expect the effect of stirring would be to stretch and thin out the broth to improve mass transfers
The problem is during the fermentation mixing or stirring there is the tendency for the broth to creep up the stirrer shaft, instead of being dispersed throughout the fermenter. This effect is called the Weisenberg Effect
The Weisenberg effect refers to a common phenomenon when a spinning rod is placed in a solution containg liquid polymers. This will result in the entanglement of liquid polymers to the spinning rod or shaft leaving the free ends of the polymers in the solution. Tensional forces acting on both ends of the biopolymers will try to reduce the distance between the two ends resulting in the polymers to move along the shaft.
Given time a mass of biopolymers will be cumulated at the end of the spinning shaft of the stirrer.
IMPACT OF WEISSENBERG
1 Extra load at tip of moving shaft will generate extra torque and if the shaft of stirrer is long will throw out the shaft out of its normal oscilation
1 Inefficient mixing as the impellers will be covered by the cumulated biopolymers
3 Entrapment of biomass that will not contribute to fermentation product
4 more downstream problems and loss of time in cleaning the stirrer system

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MAKING YOGURT- PLAYING WITH VISCOSITY

2010-12-03T00:08:00.000-08:00

Almost everyone knows how to make yogurt. Yogurt is after all a simple fermentation process using milk as the substrate. The microorganisms involved in the process are . S.Thermophilus, L.Actobacillus Acidophilus and B. Bifidum.
In the process the milk sugar or lactose is converted into lactic acid and other fermentation products such as carbon dioxide, acetic acid, diacetyl and acetaldehyde which contribute to yogurt's characteristic taste and aroma.
It does not take a food scientist to make a simple yogurt. A hobbyist who is willing to ‘experiment’ with ingredients and conditions, and after passing through trial and errors will ultimately be an expert in making his own unique yogurt. p(Though others might not like his product)
However, if you are trully interested in making the perfect or standard yogurt that is marketable you do need to really understand the processes ivolved in making high quality yogurt.
Of course, the preference for a particular type of yogurt depends on the individual. But you need to produce a yogurt product of the highest quality, consistency.
A good yogurt is characterised by its flavour, aroma, appearance and texture. The texture of the yogurt itself is important. Many yogurt are designed to help create or maintain a thick texture.
TEXTURE OF YOGURT
Most people would like to imagine yogurt as viscous but soft enough to flow.The texture of yogurt is measured in terms of its flowability or viscosity.
The manufacture of yogurt itself in reality is complex as the rheology of yogurt fermentation changes with time and stage of process . This would not be a critical issue for home made yogurt involving small volume production
In controlling the viscosity of the yogurt would involve various stages of manipulations such as:
1 The milk used for making yogurt must be standardized and should contain at least 3.3% fat and 12 - 18% Milk Solids
2 Homogenisation should be used to increae the product viscosity
3 Pasteurisation at 98 degrees Centigrade for 3 minutes will help in the coagulation
4 Filtration should be used to removed pockets of whey in the broth
5 Cooling should be carried out in a controlled manner to maintain the integrity of the yogurt viscosity
6 Transfers of yogurt should be carefully carried out by pumping and mixing properly to maintain its viscosity

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MILK FERMENTATION- PASTEURISATION AND STERILISATION

2010-12-01T17:36:00.000-08:00

Milk represents one of the most common source of nutrients used widely in all countries and human cultures. There are many kinds of milk available depending on the type of animals used to produce the milk. However, dairy milk or cow milk represents the most popular type of milk used by man.
Milk is so nutritious that not only its ideal for human nutritional requirements but also for the calves for which nature intended it to be in the first place.
It is a sad and tragic fact that lactating cows are the ones used to produce milk which we need in volumous amounts. To do so, these cows are needed to be fertilized, and only after they give birth to calves would milk be produced. Since the cows are meant to be producing milk, I often wonder what happens to the young calves produced once the dairy cows start lactating. Will they be allowed to grow into maturity or will they be slaughtered young ending up as veals?
My apologies for the temporal distraction from the topic…. Just cannot help it!
BACTERIA LOVE MILK TOO!
Milk being nutritious will also proves to be irresistable to the bacteria. Milk is rich with proteins and various vitamins and growth factors is too good a deal to be rejected by the bacteria. Bacteria especially those that are nutritionally fastidious will grow well in milk.
This nutritional attraction for the bacteria will have serious implications for the humans that drink the milk. Not only will the humans have to compete for the milk with the bacteria but the bacteria will result in the spoilage of the milk itself by its biochemical activities. The bacteria itself will be a source of microbial pathogens and diseases.
CONSEQUENCE OF MILK MICROBIAL CONTAMINATION
One of the consequence of microbial contamination and spoilage of milk will be short shelf life of the milk.Attempts were made to solve the above problem not only due to health but economic consequences.
One of the most common ways to reduce microbial contamination of milk is either by killing or removing the microorganisms in the milk.
There are several methods to achieve this but each method will have its own advantages and limitations.
The use of heat or high temperature is commonly used in pasteurisation or sterilisation of milk.
PASTEURISATION
One of the earliest method used in industries to solve the problem is by the process of pasteuerisation. This process is named after the famous microbiologist Louis Pasteur.
In the pasteurisation process the milk is subjected to a high temperature for a period of time which will allow the killing of some of the microbes without really damaging the quality of the milk
In the Pasteurisation process the presence of microbes is reduced…. (REDUCED) and not completely sterilized! The effect of pasteurisation process will be making the milk safer and prolonged the shelf life of the milk. This is of important consequence to the milk industries as more milk can be distributed wider and more profit
It should be noted the concept of pasteurisation is relevant more in the past when refrigeration is not a common household item.
In pasteurisation we see the reduction of the microbes occurred as the consequence of heat being applied. The MAIN OBJECTIVE in pasteurisation is the reduction or destruction of the microbes in the milk.
Pasteurisation is never seen as what EFFECT the process has on the nature and composition of the milk itself and its nutritional value of the natural milk itself
Milk being dominantly protein and amino acids with vitamins and growth factors are affected by heat. Pateurisation will alter the values of the milk itself.
Heating to this temperature, but no higher, does not change the proteins in the milk or the yoghurt so the taste is not really affected.
MILK STERILISATION
The most popular alternative to milk pasteurisation now is using the ultra heat treatment. In UHT the milk is heated to at least 135°C for at least one second. UHT destroys all bacteria in the milk and makes it last much longer than ordinary pasteurised milk. How ever using UHT does cause changes to the taste of the treated milk due to the denaturing of some of the protein components in the milk.

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CHOOSING THE RIGHT STIRRER

2010-10-11T03:16:00.000-07:00

One of the most fundamental requirements in any type of fermentor is the provision of a device or mechanism to mix the contents of the fermentor. Good mixing will result in homogenous conditions of the fermentation broth which will help improve good mass transfer leading to an efficient fermentation process.
It is therefore not surprising to see in fermentors the provision of a stirrer or some sort of mixing device to execute this important function. Good mixing is not only restricted in liquid fermentation but also in solid substrate fermentation such as cocoa fermentation and even composting.
Many of us are so ingrained by the ‘brainwashing’ of fermentation literature that a standard fermentor is and always must be accompanied by a standard mixing device such as the motor, shaft and impeller combination. To this influence we are also brainwashed that Rushton turbine is the ‘best’ impeller system. Due to this also we dare not think ‘outside the box’ and are happily satisfied with the standard Rushton turbine despite the fact that the kind of fermentation we are using is not the same as those reported for the standard stirrer. Part of the blame for this ignorance is to be blamed on the users for failing to understand themselves the kind of fermentation they are carrying out, their limitations and failing to appreciate the rheology of their own broth.
The only exceptions to this poor thinking which I observed are those involved in disposable bag reactors and those dealing with the cultivation of plant and mammalian cells. In plant cell cultivation the mixing is brought about by the circulation of the fine air bubbles. In the disposable bag fermentation they use gentle waves which help in the mixing of the fermentation broth.
In the market there are various types of stirrers, shafts and impellers. You must be able to choose the right combination for your purpose.
In this aspects it is important that we need to know :
1 What sort of fermentation are we carrying out?
2 What is the size and geometry of the fermentor
3 The rheology of the fermentation broth
4 The kind of flow we expect for the fermentation
It is only after we have considered the above we custom fit the stirring configurations.
The type of flow generated by the stirrer is important. It is easy to get laminar flow or even non laminar flow for Newtonian rheology. Things do becomes complex if the fermentation broth which we are dealing are of the Non Newtonian type. In certain cases, the types of Non Newtonian transformations become even more complex.

The choice of the proper stirrer will have to be seen from:
1 The shaft component
2 The blades or the impellers
If we are dealing with viscous fermentation broth it is advisable we use shafts with bigger diameter. The length of the shaft too is critical to the efficiency of the shaft
The choice of the type of blades will determine if the flow produced will be radial or axial. Propeller stirrer shaft will produce axial flows. Which will result the flow moving away from the shaft? The inclination or direction in change of rotation will have impact on the direction of the flow
In cases where the blades are arranged on the disc will have flow attributes which will show strong shearing properties. The flow will be radial and directed outwards. Such flow will generate strong axial suction ia top and bottom axis
Impeller stirrer shaft will provide strong radial flows .
There are the so called anchor design stirrers with the shaft fitting in the centre of a “U” shape structure. This effective in generating tangential flows but poor axial forces or movement of the fermentation broth
There are also hybrid stirrers where both type of propeller blades and impeller blades share the same shaft. Usually the propeller blade is located at the top to induce downward flow to the blades with radial flows
It is important therefore in decoding the choice of stirrers the user must understand the rheology and viscosity of their fermentation broth before rushing like a fool to carry out just any fermentation using the ‘standard stirrer’ The best part of these fermentation studies not only they will not be able to determine the optimal fermentation conditions for their fermentation study but they have faith in “ stupid data’ their studies generated.
I just love the way the fools rushed in where angels fear to tread..

RELEVANCE OF REYNOLD’S NUMBER IN FERMENTATION TECHNOLOGY

2010-10-06T16:53:00.000-07:00

I personally think that there is too much of irrelevant engineering in fermentation technology. The obsession with mathematical equations, models by engineers into fermentation technology just add further to the mysticism of fermentation. It only helps in making the subject of fermentation technology so esoteric and beyond the reach and understanding of most people including the engineers themselves. After all, the abuse of irrelevant engineering and mathematics only serve in trying to make “sense” out of “non sense”. The logic is simple enough. How can you ever claim to control and optimize the fermentation process if you have very little understanding of the variability of the process?
Yes! Such mathematical and engineering studies and experiments will still data or rather “erroneous data” which one can still try to make some sense out of it. The end product will yield wrong and erroneous conclusions. At this point I am not saying that all the engineering or mathematical input are useless or irrelevant.
The trouble is there is a persistent and irritating trend by chemical engineers and biochemical engineers trying to justify their intrusion into the field of fermentation technology and not vice versa! Good examples are the adoption of unit processes in downstream processing. In a feeble bid trying to improve the engineering or mathematical input into fermentation technology they even try to apply Monod’s equation, Lineweaver Burke into the fermentation modeling! How relevant or significant input these contributions are is another question.
We are thankful for the engineers in helping build or design the fermentors we have on the market now. But looking with perspective over time we see there is no real significant development or advancement in the design and structure of fermentors from the days of Fleming industrial production of penicillin. What we are having now are in fact “living fossils” of the old antiquated fermentors. Nothing much has really changed!
Let us look at the application and relevance of Reynold’s Number to fermentation technology.
Historically, the exposition of Reynold’s Number is the keystone to fluid mechanics. It is more and observation on the nature of fluid flow which includes air and liquid such as observed in wind tunnel, aerodynamics and in trying to explain the transformation of simple laminar flow to complex flow turbulence
The application of Reynolds number might be of relevance in aerodynamics of flight where it is necessary to understand the behavior of objects exposed to high speed wind velocity and turbulence. But I cannot really see the relevance of Reynolds Number at the level of fermentor where we are really dealing at low rpm. In fact, laminar flow is not really sought after in fermentor as turbulence is needed to improve the various mass transfer processes during fermentation
To complicate things further the behavior of the fermentation broth is complex in terms of its phases and changes that occur as a function of time. The rheology of the fermentation broth is complex and almost no two fermentation broth are the same. In fact there are so many variables involve which will influence the Reynolds number such as size, geometry, broth type, media composition and even the composition of microorganisms used in the fermentation process
There for do we really need to apply Reynolds Number in the study of fermentation process or is it just a vestigial reminder left by the engineers for us just like the mysterious smile of the sphinx?

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Ave Atque Vale there's a time and place for everything. The place is here. I just need to find the right time.

2010-09-06T03:49:00.000-07:00

(THE FOLLOWING ARTICLE WAS TAKEN FROM THE ABOVE BLOG WITHOUT PERMISSION)
Something to ponder....

Sunday, September 5, 2010
I am...
I am a Malaysian.

With that notion firmly entrenched, I bear witness that my country is now 53 years old. It was an age ripened from the valiant efforts of yesteryears’ soldiers who fought for our country’s independence from both internal forces and foreign masters. Though many lost their lives (and are now remembered in memorials such as God’s Little Acre in Batu Gajah or honoured during Warriors Day), the nation was really one in uniting against the perils of communist and rejoicing together when the Union Jack was lowered many years ago. The Malayans simply lived together as religious and racial differences were assimilated to celebrate independence.

Now, Malaysia is an independent nation and unfortunately, the same ‘independence’ has lost its value. While we no longer have to survive communism or colonialism, we are struggling against new evils that were never there. There is a worrying trend of rising racism and religious intolerance between the different races in Malaysia, no doubt fuelled by unscrupulous parties out to serve their own causes. At the same time, we have leaders who preached about ‘Vision 2020’, ‘Malaysia Boleh’, ‘Cemerlang, Gemilang, Terbilang’ and the latest to join the bandwagon is to point one finger upward and utter ‘One Malaysia’.

I am perturbed by how we’re defined by what our leaders label us to be. Far more amusing is that we allow these linguists, the opportunities to ‘reinvent’ Malaysia time and time again when everybody knows the main problem remains unsolved.

Vision 2020 is fast approaching and Malaysia is nowhere near the intended aim of becoming a first world developed nation. Well, if having the KLIA and hosting the Sepang Grand Prix once a year are the cornerstones of a developed nation, then hooray for us. And perhaps Vision 2010 was also dreamt for moments when we burst with pride that our local universities managed to be in the top 200 universities in the world ranking, one that befits our country’s aim of becoming the region’s top education hub. After all, it’s definitely none of our business that neighbouring countries’ universities are mostly ranked in the top 50! Our consolation (and we’re great at finding excuses) could be in the well known story of the hare and tortoise where the tortoise will eventually win. The problem is, we were actually the hare back in those days when our premier university was racing together with NUS, side-by-side.

What the education system in Malaysia today is, at best, one of a handicapped tortoise. We’re handicapped in every sense of the word, from graduates who can’t string a perfect sentence in English to educators who treat teaching with much passion as a toothache. But don’t let that dampen our spirits as we have thousands of graduates jamming the job market! Seriously, Malaysians are really lucky because we must be the only country where students are treated as the shuttlecock in changing the medium of instruction from English to Bahasa at one’s whim and fancy. And because what could be the next smart move to abolish national examinations in place of ‘assessments’, everyone will probably be assessed as smart because now, everybody gets to enter university. If you’re unable to enter one of the many local universities (I think at last count, there was 17), one can always go to the countless private universities mushrooming in every nook and cranny. It’s your choice whether you want to opt for an internationally branded private university or an education institution located on the first floor of a shop lot. If you’re undecided in pursuing which course to take, there is no need to seek out professional advice. Just read the stacks of brochures hurled at our doorsteps promoting quality education for all (but please excuse their glaring grammatical errors and suspicious contact numbers). Finally, Vision 2020 is also envisaged for the nation’s youngsters to grow up as borrowers (and eventual defaulters) as education loans are readily and easily available. It is indeed a bargain to borrow thousands of Ringgit for a degree that could be, in most cases, not even worth the paper they’re printed on.

Further, who could blame us for reveling in Malaysia Boleh when we won a handful of medals back in the 1998’s Commonwealth Games? We were the proud hosts, eager to show that Malaysia is able to stand in the eyes of the world. Okay, so we hosted but what were the costs involved again? I do not believe the accounts have been tabled for the citizens to see just how much the nation has spent for vanity’s sake. And yes, Thomas Cup belonged to us back in 1992. That was the Malaysia Boleh moment that saw every Malaysian kid picking up the racquet and shuttlecock in their bid to be the next Sidek brothers. But it is now 2010 and 5 successive campaigns have passed without the Cup in our possession.
Malaysia Boleh could probably be the explanation why the old Subang International Airport (an important building in our country’s history) was demolished to build, and this was a shocking surprise, another airport! Well, it’s now named as some sort of Sky Park but hey, Malaysia Boleh spend okay. Other governments think thrice and scrimp to get money but let us show you the way. Boleh demolish, boleh build, vice-versa. Either way, money will line certain already well-lined pockets.

Then there’s Cemerlang, Gemilang, Terbilang. Honestly, I do not even know the meaning of those words. Perhaps it is ‘cemerlang’ that it only took our fifth prime minister a few years in office before retiring. One should really consider the previous prime minister’s tenure (and my God, he could almost rival the reign of Soeharto or if he’s a royal, the revered King Bhumibol of Thailand or English Queen Victoria). Well, most of us viewed the fourth prime minister’s reign as a regime anyway. It could also be ‘gemilang’ that government officers were directed to wear ‘batik’ every 1st and 15th of the month. I may not be fashionably inclined but who will actually do serious work when one is dressed up for a reception? I am lost for words in considering ‘terbilang’. I’m taking a shot here but has it got anything to do with the number of shrimps hurled to court for allegations of graft and corruption? Or maybe it refers to the lobsters tiding their sunset years with huge mounts of cash in Swiss banks, happy in the thought that lady justice will not be catching up on them anytime soon.

Finally, the ideals of ‘1 Malaysia’. I would be driving on highways and I’m forced to read huge billboards stating ‘1 Impian, 1 Harapan, 1 Malaysia’. The thing that struck my curiosity is this. Why the need to brand ourselves as 1 Malaysia? My grandparents and parents experienced a life made complete with their friends of different races. Sure, they worshipped different gods but they were united in friendship that transcended the influences of masjid, church or temple. They had no need to use separate tables, hang out in racially defined groups or view each other in a hateful manner. There were no assaults just because the other person belongs to a different race. Most importantly, there was never the despicable need to shout at someone to ‘balik Tongsan, China, India’ or wherever that our ancestors came from. And yet, those are the very things happening now under ‘1 Malaysia’. Isn’t it ironic and downright absurd to claim 1 Malaysia when racial intolerance has permeated into the social fabric of the Malaysian society?

I am deeply disgusted that a school principal uttered derogatory remarks about our friends of the Chinese heritage. I am more appalled that one race is seen to be protected more than the rest when it should be that all must be protected under the flag. I am saddened that May 13 happened (though there exists an irritating doubt that what I learnt from the history books are formulated truths) but enough is enough. It is time that we need to exist as Malaysians without any labels. By strict definition, I consider myself a Malay-Chinese Malaysian (given my mixed heritage) but I will not, at any time support racial extremists who see Malaysia as part of their God-given land. Nor will I condone any calls asking my Chinese and Indian friends to return elsewhere for I would need to go with them as well.

We are all here on borrowed time and the land where ‘tumpahnya darahku’ belongs either to all of us or none at all. Happy 53rd Merdeka and a wish for the upcoming 1st Malaysia Day.
Written by Raja Syarafina RS at 10:47 PM 0 hand prints to be shared
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MY APOLOGIES TO READERS

2010-07-02T05:22:00.000-07:00

I am very sorry for not being able to continue writing fermentation technology articles for some period of time as I am currently too busy with some projects
Will continue once the hectic phase is gone. My apologies again
.

REHABILITATION OF SUNGAI KLANG- AN EXERCISE IN FUTILITY?

2010-04-29T00:16:00.000-07:00

What I gather from the newspapers it is going to be a major project that will swallow billions of RM and carried out over 15 years!! Is it going to be more a pipe dream or a reality? Can the project be guaranteed to be successful or is it going to be more money thrown into the polluted river? 15 years is a very long time…. Wonder if the guarantee if any will hold.
One of the most common erroneous assumption is that if the technology was successful for Thames or for the matter the mighty river Han, it does not mean it will be successfully applied for Sg Klang. (Maybe all the parties concerned have their own expert consultants to vouch that every thing will be ok! As for me it is far better to be realistic and prudent. The River Klang is very complex and have many problems. I for one would like to be proven that the project will work…
Would it not be better if the companies concerned are tested first for their ability by giving certain stretches of the rivers to be handled and their performance monitored? To me it is very logical that if the company cannot manage a small portion of the river, it will be questionable if they can rehabilitate the whole stretch of the rivers.
I would love to see the spirit of competition vying with one another in the race to rehabilitate the stretch of rivers given to them. Nothing could be more wrong if all the companies awarded are working in the same group. That is the reason why I like how the Petronas tenders are being awarded, with the Japanese and Koreans competing with each other to complete their own respective towers!
Rehabilitating the Klang river requires more than just mechanical equipment to remove trash or solid wastes. It is more than just building treatment plants along the river. The solution is complex and requires social engineering too. If not we will be back to square one after billions of RM has been pumped into the project.
I for one would not like to see the rehabilitation of Klang river as a very costly exercise in futility!

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INDUSTRIAL PRODUCTION OF ENZYMES: PART 2 PRODUCING MICROBIAL ENZYMES USING FERMENTATION TECHNOLOGY

2010-04-26T05:46:00.000-07:00

Fermentation technology has been used extensively in the production of microbial enzymes. There are three main objectives in the production of enzymes using microbes:
1 The enzymes must be produced in high volume
2 The enzymes must be pure
3 The enzymes must be stable especially with respect to its structure and functions

The key element in the production of enzymes using fermentation technology is:
1 The presence of microorganisms which have the capability of producing the desired enzymes
2 The choice of suitable bioreactors or fermentors that can be used to support the cultivation of the microorganisms that produce the enzymes
3 The optimum conditions, control and monitoring of the fermentation conditions for maximum enzyme production
In all the above the nature of the enzymes being produced are often the restricting factors in the production of the enzymes. The main problems are enzymes are basically large complex protein molecules which are not stable and easily denatured by certain extreme conditions such as temperature, salt, ph and other factors.
The production of the enzymes by the microbes are basically a physiological or metabolic function of the microbial cells and factors such as feedbacks and catabolite repression or metabolic inhibition will affect the process
THE PRODUCTION METHOD
The production method of these enzymes is governed primarily by location of the enzymes in the cell and whether the enzymes are inductive or constitutive by nature. Most industries that produce large volumes of enzymes are often involved in inductive enzymes. In such situations there is no need to break the cells or organelles to release the enzymes. As constitutive enzymes are sort of “part of the cell” the amount of enzymes are directly related to the amount of cells produced. In such situations it shows primary metabolites behavior and the growth curve is used to determine the right time to harvest the cells and the constitutive enzymes
In the case of inductive enzymes the process of producing enzymes is simpler. Enzymes that are produced are easily released off the cell into the fermentation media. However, in this method the presents of the substrate or inducer in the media in important to trigger the enzymes production.

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SUNGAI WAY RIVER REHABILITATION PROJECT

2010-04-05T21:36:00.000-07:00

I happened to chance upon the studies on the rehabilitation of Sg Way River project. While the intention to take care of the river is noble, it is of utmost importance that such studies be carried out properly in proper scientific manner. Proper samplings, analyses and interpretation of the results must be carried out for the study to be meaningful.
In order for the study to be meaningful goes far beyond than just taking a few random samples from a few sampling stations along the river. Remember, the results obtained from the few samplings might be valid only for the samples taken but they could not be used to extrapolate to the water quality of the river itself (unless one can guarantee that the composition of the river is homogenous and does not change spatially or temporally)
I am a bit disturbed by the way the sampling plan were carried out ( if there were any?) In my opinion the number of sampling stations is too few in number and too far apart. Determining the number and location of the sampling stations are critical to the success of the study. Prior studies must be carried out on the flow and hydrodynamics of the river in order to come up with the most suitable locations that can yield representative samples of the river water.
Sampling is a science and not determined by the convenience of the samplers such as taking samples from the sides of the embankments! Proper sampling utensils or apparatus must be provided to obtain the proper samples. There are many more other considerations which must be considered….

For the complete data please refer to:http://www.waterproject.net.my/index.cfm?&menuid=15

With such few sampling stations, samples, the whole exercise would just remain as a feeble attempt in efforts trying to rehabilitate the river. In my opinion it would have been more proper if the study carried out over the stretch of the driver:
1 Identify the various point source or diffuse source of pollution into the river
2 measure the total maximum daily load from each source
Auditings like this will not only identify the stake holders but also the responsible polluters. It is sad that sometimes the innocent stake holders will have to do the cleaning up of the river while the polluters go away scot free!
I am very disturbed too by the interpretation of the water analyses as provided by the report especially with reference to the Dissolved oxygen, BOD and COD readings. The BOD readings for the three stations W1, W2 and W3 are 5, 4 and 10 mg’litre. Wow! Something is not right here. At such low BOD values the water of Sg Way river is clean and not polluted at all. ( But my eyes see the river as very polluted!) Unless something is wrong or inaccurate in the samples or analyses

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INDUSTRIAL PRODUCTION OF ENZYMES: PART 1 ENZYMES IN FERMENTATION INDUSTRIES

2010-02-15T03:46:00.000-08:00

The good thing about the use of enzymes in various industrial processes amenable to enzyme activity is that the reactions are simpler, faster, easier to control and you do not have to worry much about unwanted side products or unwanted products downstream.
However in various industrial fermentations, the use of enzymes are restricted to a few steps which more than often are prelude steps before the real microbial fermentation process. The restrictions in the use of enzymes for industrial processes are often restricted by the type and suitability of the enzymes needed for the various processes in the complete fermentation process.
In industrial fermentations, the use of enzymes is more in the hydrolysis of substrates prior to its fermentation. This stage is often called the liquefaction stage where large molecules are broken down to simpler monomers to be easily used by the fermenting microorganisms. Enzymes too are widely used in the clarification process of various fermentation juices
Using the enzymes therefore help in making the fermentation process more efficient both technically and economically.
THE NATURE OF ENZYMES
Enzymes are basically catalysts, whose main function is to speed up the specific reactions. In a way, the enzymes are no better than the inorganic catalysts used in many of the industrial chemical reactions.
The differences between enzymes and the inorganic catalysts are more in the sense organic enzymes carry out their reactions under a less demanding conditions. Their reactions are more under gentler physiological conditions found in the normal metabolism of the cells.
Organic enzymes are usually large protein structures which are easily denatured by conditions of extreme ph, temperature and salts and metals. The activity of these enzymes are not stable as they are easily denatured . Their active sites where the reactants interact are very sensitive to such conditions
Industrial catalysts operate under very extreme conditions of pressure, temperature, chemical toxicities which would not be suitable for the living microorganisms.
There is high demand today for enzymes to be used in various food and beverage industries among others. One of the biggest outlet for the production of enzymes is by the use of fermentation technology where the enzymes itself is the sought fermentation products.
Before discussing further the production of enzymes using fermentation technology let us acquaint ourselves with the type and location of enzymes in the microbial cells.
Many new students tend to fantasize the enzymes as equivalent to the magic elixir that can transform almost anything to anything. As we have said earlier the function of enzymes are nothing more than speeding up certain biochemical reactions. The living cell which contains cytoplasm within the membrane sac is nothing more than a complex mixture or soup of enzymes. Without enzymes it’s doubtful life will persist!
In reality the function of enzymes are very limited to carry out certain chemical reactions which involve breaking or making new bonds between the chemical groups. We classify enzymes by the nature of the chemical reactions they carry out!
We also classify enzymes by their location that is they intracellular or extracellular. Or we can classify enzymes whether they are constitutive or inductive, or whether they are soluble or attached
The nature of thee enzymes as stated above will determine the conditions for the production of the enzymes and its downstream extraction isolation and purification
MICROBIAL ENZYMES
Most industrially important enzymes produced by microorganisms are those which are induced and secreted out by the cells into the fermentation broth. It is therefore of great importance and cautions that only suitable microorganisms are used in the production of enzymes using fermentation technology. Common microorganisms used are Bacillus subtilis and Aspergillus oryzae
Much work and research are needed before these microbial enzymes can be used in large fermentors. What is most important is that at least the microorganism chosen must have the ability to produce the desired enzymes. The productivity of the microorganisms can further be enhanced by using various techniques of biotechnology such as gene manipulation
The enzymes produced by these microorganisms do not come in market ready forms! A lot of work needs to be done especially in the downstream activities.

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2010-02-08T04:39:00.000-08:00

BIRD’S EYE VIEW OF FERMENTATION PROCESS

2010-02-05T18:18:00.000-08:00

One of the first things the students taking fermentation technology will be the outline of the fermentation process flow. He will learn that the complete industrial fermentation process will be made up of three main stages:
1 Upstream activities
2 Midstream activities
3 Downstream activities
In any industrial fermentation process is seen as a pipeline of activities originating upstream with the fermentation products finally being obtained at the end of the pipe or at the downstream stage.
Thus in a simplification in the process flow we see masses being introduced into the process and as it flow down the pipe these masses are being transformed to the desired fermentation products by the fermentation microorganisms.
At each stage of the transformation optimal conditions are implemented not only to obtain the highest yield of the products but also in terms of energy and economic efficiency. This attempts can only be carried out if we assumed that the flow of substrates through the fermentation process will pass through various unit processes which could be identified and optimized.
In such situation, it is important that:
1 The flow of masses from the beginning stages to the final products will be smooth and not interrupted. To achieve this hydrodynamic flow restrictions imposed by various volumetric and hydrodynamic restrictions must be overcome by using different bioreactor or volumetric configurations
2 That each unit process is working under its optimal operating parameters such as temperature, mixing, ph, seeding etc
3 Elimination of physical and physiological bottlenecks in terms of pumping and even removing the effect of catabolite repressions or inhibitions
4 That the impact of any changes in upstream activities will affect the efficiency of the downstream activities. Any improvement or changes in upstream activities will affect downstream and not vice versa
5 That there must be allocation or allowances for changes even within this narrow range of optimized parameters

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PROBLEMS OF HIGH CELL DENSITY FERMENTATION

2010-02-01T04:25:00.000-08:00

The microorganisms are important components in any microbial fermentation. The microorganisms in the fermentation process are either the agents of change which convert the substrate to valuable fermentation products or they themselves are the products sought in the fermentation process.
In either situation the objective of the fermentation process it selves is to obtain the highest number of microbes per unit volume. This trend is termed as achieving high cell density fermentation.
If we can achieve high cell density it is akin to saying that we have higher number of cells to carry out the transformation of substrate to products. More cells mean more “factory workers” to carry out the production. Thus more products will hopefully be produced over the period of fermentation process.
It should be noted although increasing the number of cells can increase the amount of fermentation products formed, that does not mean that the real efficiency of the fermentation process has increased in terms of fermentation yield by the unit cell. It is only the numbers of cells has increased leading to more conversions.
Only new strains or improved strains of producing microorganisms will increase the fermentation yield.
Logically, it is a good option to increase the fermentation product formation by increasing the number of microorganisms that will transform the fermentation substrates to fermentation products. However, this is not easily achieved in reality as there are many physical and physiological constraints that will try to prevent this objective.
The microbial cell is unique in its own right. During the process of fermentation not only it transforms the fermentation substrates to fermentation products, it will in the process of metabolism extract energy and carbon from the substrate to produce new biomass and undergo microbial growth.
In a way this would be ideal in achieving the high cell density fermentation, but such growth is not infinite and will ultimately slow down as in the typical sigmoid growth curve of the batch culture fermentation
Even before achieving this stationary phase the cells will it selves undergoes major changes in its metabolism or physiology will be of negative impact to the fermentation process and product formation
So how can we achieve the optimal high cell density fermentation? How shall we operate so that the fermentation of high cell density will be at optimum fermentation product formation in terms of economic and efficient control?
The whole idea of obtaining high cell density fermentation is ideal when:
1 You can have high density or number of microbial cells in the bioreactor
2 The high density protocol will not negatively affect the fermentation process or the products in terms of the quantity, quality and stability of products
3 That the fermentation process will be able to be carried out efficiently and economically in terms of substrate usage and efficient mass transfers
There are various strategies which could be applied in trying to obtain high density cell fermentation not only through feeding mode but also bioreactor configurations and physiological manipulations of the microbial populations

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RHEOLOGY PART 5: LESSONS FROM A DROP OF HONEY!

2010-01-31T17:57:00.000-08:00

Sometimes we can learn more about the problems of rheology and mixing of fermentation broth by observing simple examples such as a drop of honey. A drop of honey as a rheological model is not truly reflective of the behavior of the fermentation broth but its behavior will allow you insights of mixing non Newtonian fluid.
If we try to stir the drop of honey on a surface using a tooth pick, we will see that it is very difficult to mix the drop of honey homogenously. There is movements by the tooth pick, but in most cases the honey will try to resist the movement and retract elastically back to its mass. Even if mixing occurs temporarily, it only occurs within the close proximity of the stirrer. Increasing the speed of mixing at most times does not increase the mixing of the honey.
Are we trying to say that in fermentors with very viscous broth mixing comes to nothing? Or better still have we come with properly designed stirrers that can really effectively stir the fermentation broth?
The biochemical engineers need to understand more about the properties of the non Newtonian broth and designed new stirrer configurations or even new modes of mixings to overcome this problem. Maybe it is high time or over time that they should start to look at the micromixing aspects rather than be over whelmed by macro mixing properties

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MICROBIAL GROWTH CURVE PART TWO :STATIONARY PHASE- FACTS AND FALLACIES

2010-01-14T01:58:00.000-08:00

In the study of fermentation technology, we rely strongly on the understanding and interpretation of the microbial growth curve in making the right decisions for different stages of the fermentation process. We use the growth curve not only to determine the efficiency of the fermentation process but also in trouble shooting exercises
Yet, despite its importance how much do we really understand about the microbial growth curve? In fact, most of us learn about the typical sigmoid growth curve even as early as out initial years in our secondary education and right up to our university days. But really how much do we know about the microbial curve?
Instead we have been indoctrinated by superficial ‘brain washings’ of knowing the lag, log and stationary phase and the verbal description or verbal description of the phases of growth; slow growth, exponential growth and no growth…
They keep telling us the stationary phase is the onset period before the microorganisms die. They tell us that the stationary phase occurs because of lacked of food or toxic conditions. And that the stationary phase is a useless phase of no importance to physiology!
THE TRUTH IS FAR FROM THAT!!!
In terms of microbial physiology, the stationary phase is the most important phase when the microbes will undergo huge changes in its metabolism (prior to kicking the bucket!) It is the time for some microbes to produce secondary metabolites such as the antibiotics or even form spores to survive.
Before going into further detail let us try to understand what factors cause the induction of the stationary phase. Bear in mind we are dealing not at the behavior of single cells but a population of millions and millions of cells of diverse types of metabolism and physiology
The stationary phase the growth curve is often visualized as a level phase occurring after the end of the log phase and before the start of the declining or the death phase. Since the growth curve is a graphical representation of mathematical data, we could therefore say that at the stationary phase, the numbers of cells remain constant where either there is no growth or loss of the population of cells or more correctly where the number of new cells added is the same as the number of cells lost. It is hard to imagine that at the stationary phase the cells are not growing at all! It is more of a steady state where the number of cells remained constant
One of the most common explanations to explain the formation of the stationary phase is when substrate becomes the limiting factor. It is a situation where there are not enough nutrients to support the growth and multiplication of all the cells.
Another hypothesis is that stationary phase is induced by the presence of toxic products which reach a certain concentration to inhibit the growth of the microorganisms.
What is often not discussed is the impact of viscosity that might have impact directly or indirectly on the induction of the stationary phase. Then it is quite fair to say that limiting nutrients or substrate are not the only factor initiating the onset of stationary phase.
With regards to toxic products build up inducing stationary phase it might be quite valid in cases where there occurs catabolite repression or the fermentation products itselves are too toxic or too acidic. This argument however does not hold where in aerobic metabolism the end products are just water or CO2
Now let us look closely at the problem. The formation of the stationary phase is commonly associated with the sigmoid growth curve of try phase is commonly associated with the sigmoid growth curve of the microorganisms in general. It is more applied in batch fed mode. Why is this so?
It is more of the continuous washout rate occurring in the fermentor where the growth of the microorganisms is controlled by controlled wasting of cells, raw substrate and waste products. You can initiate continuous phase at various point of the log phase….
I tend too see the onset of stationary phase as a major shift in microbial metabolism rather than the onset of the equivalent of menopause….:) It is a point of intense change in the metabolism of the cell when the microbes are facing extreme stress with regard to their survival. The microorganisms have to carry out drastic changes in structure and function to survive or to insulate the integrity of their metabolism from the normal mode until better conditions will return
However it is during these trying times that the microorganisms will conjure up new compounds which do not seem to serve any functions to them. Initially it seems that these moves are stupid as the microorganisms seemed to waste energy, enzymes and carbon at time when they should be trying to conserve these precious supplies.
Could it be that evolution that took billions of years is stupid or more better we are ignorant of the strategy taken by the microbes? Sometimes we have to change our paradigm and try to see the significance of things from the point of view of the microbes rather than trying to do the thinking for them

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PROBLEM OF MYCELIAL SUBMERGED FERMENTATION

2010-01-13T19:27:00.001-08:00

Get a large beaker of water. Fill it various strands of fine cotton strings of varying lengths. Then slowly switch on your stirrer. Observe what will happen?
You will observe that as the water starts flowing and mixing, the strings will start getting entangled not only with other strings to form pellets, but also with the spinning shaft and impeller.
This is what will happen too during submerged mycelia fermentation involving fungal or streptomycetes with hyphal structure. Strands of hypha will behave like the strings in forming pellets or getting entangled with the impeller or shaft. The hydrodynamic characteristics of the broth during mixing will cause collision between the various hypha resulting in the formation of pellets.
Of course the use of the string is just a simple model to explain what happens in the broth turbulence. In the real situation involving the mycelia the effect of mixing upon submerged fermentation is far more complex
A lot of submerged fermentation is involved in antibiotic fermentation. Despite the decades of experiences in mycelia antibiotic fermentation, there is relatively poor understanding of the behavior and physiology of mycelia in fermentation which resulted in poor control of the fermention process.The behavior and growth forms of the mycelia in the fermentor affects various mass transfer processes and even the microorganism itself.
The fermentation of the antibiotics initially requires the build up of large amount of biomass in the trophophase before secondary metabolism could be initiated to form antibiotics at the idiophase. Large amount of mycelia will be generated in the log phase prior to the onset of the stationary phase.
Intense aeration and mixing at this stage will result in collisions of the hyphae and mycelia forming fungal mats, pellets and other microbial aggregates. High shear forces are generated at the impeller tips, blades, and fluid turbulence and even at the bubbles paths.
On one hand, such shearing forces will damage the cells or hyphal and thus affecting metabolism and antibiotic formation. While on the other hand such hydrodynamics will form microbial aggregates which will affect the mass transfers across the aggregate and even the viscosity of the broth
The fungal pellets in antibiotic fermentation are interesting in their own way. The morphological and biochemical characteristics of the fungal pellets change as the fermentation progresses
However we can divide the fungal pellets into three classes:
1 Open pellets
2 Semi dense pellets
3 Dense pellets
The open pellets are not dense showing diffuse growth of hyphae,fused together and autolysed while the dense pellets are darker inner mass with thicker hyphae and healthy apical tips. Fungal pellets are larger compared to streptomycete which are smaller and simpler.
Correct shape and form of pellets indicate fermentation going as expected. This is useful diagnostic tool to indicate the onset of secondary metabolite formation during the antibiotic formation

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RHEOLOGY PART FOUR: APPLYING RHEOLOGY TO FERMENTATION

2010-01-10T20:42:00.000-08:00

In most, if not all of fermentation broth, we are dealing with Non Newtonian fluid. The Non Newtonian nature is due to the composition of a fermentation broth which is not uniform and complex. The fermentation broth often show complex interactions of solid, liquid and gas phases.
To make things worst the rheology of the fermentation broth is always changing as a function of time and with the progress of the fermentation process.
It is more difficult to control and optimize a fermentation process if it is a Non Newtonian fluid! Things would definitely be easier if the fermentation broth is a Newtonian fluid. (But then again there would be no bread, cheese, yogurt, fish sauce and many more fermentation products!)
The main impact of Non Newtonian rheology is that it affect mixings and mass transfers of heat and oxygen and prevent efficient homogenous composition to occur.
We all know that in rheology it is the study of fluid deformation and flow under pressure and the relationship between stress and strain. Through simple observations we can see how difficult it is to mix and aerate viscous fluid. Each rheological type will give different mixing profile.
This has led to the classification of various classes of Non Newtonian fluids such as
1-viscoplastic fluid,
2-bingham fluid,
3-pseudoplastic fluid,
4-dilatant fluid
Non Newtonian rheology curves can be made up of various types. Most of these rhelogical curves are graphs where the x- axis is shear stress and the y- axis is shear rate
The rheological graphs are interesting not only in comparing between the Newtonian and the Non Newtonian but also the varying properties even among the various Non Newtonian fluid
It is interesting to note generally that all Non Newtonian fluids show some similarity in relationship with Newtonian fluid reflecting the effect of shear stress on shear rate. There is roughly a direct linear relationship (with variations) between shear stress and shear rate.
Differences only that Newtonian fluid adhere strictly and very linear and start at point zero of the axis.
1 Viscoplastic and Bingham starts only after certain level of shear stress. This means that the fluid will NOT respond immediately to applied stress and will only react after reaching the critical power point
2 Pseudoplastic and dilatants start at zero point but are curved in their shape. This mean that the fluid will respond immediately to the power or energy input. This is similar to Non Newtonian. However their response will be different in that it is not a linear relationship between stress and shear rate
3 Viscoplastic, pseudoplastic and dilatants are curved in their shapes This means that these fluids react in their yield behavior under stress differently.
So what does these observations mean in fermentation?
These rheological graphs will tell us how to respond efficiently with the type of broth being fermented.By understanding the various rheological changes that occur in the fermentation broth we can:
1 Try to achieve uniform homogenization and optimum mass transfer
2 Try to optimize energy usage in mixing of the fermentation broth
In carrying out the fermentation, we are using the impeller to mix the broth. Energy is transferred and dissipated to the broth by the impeller system. The impeller is in simplicity the shear stress being enforced upon the broth.
The effect of the impeller or mixing on the broth will result in the flow or turbulence of the broth. The broth will respond by exhibiting stress yield properties such as thinning out of the broth to improve mass transfer processes.
So if we know the rheology of the fermentation broth it will help us to adapt to obtain very efficient fermentation by adjusting our mixing regimes. This is especially so when the rheology changes with time and conditions.

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FERMENTATION METABOLIC PATHWAYS

2010-01-07T00:39:00.000-08:00

We have always looked at fermentation process or the formation of fermentation products by microorganisms as something beneficial to man. While we are deriving the benefits from the activities of the fermentation microorganisms, in reality the action of these microorganisms are really not to serve the human masters but more to their selfish ends. To these microorganisms, the fermentation activities are their mode of survival. Fermentation is their metabolic and physiological method of deriving energy from the substrates for their growth.
The fermentation products during their metabolism are just their metabolic waste products which have served their duty. If however, the human beings get their pleasure by consuming their waste products……well and good for these pathetic humans. Nothing is stopping these humans from drinking their metabolic urine or alcohol !
In fact the cornerstone of human civilization in history has always depend on these fermentation products. There is a rich diversity of fermentat ion products as reflected in the culture of various countries. In essence, the diversity is quite limited in terms of the microorganisms and metabolism involved. The fermentation products are just given different brand names in different languages and by the use of different substrates found in the specific countries
The fermentative microorganisms metabolize the substrate to extract their enegy. This is executed by various metabolic pathways found in the microorganisms. It should be stressed that there is a diversity of metabolic pathways available, depending on the type of microorganisms, substrates and physiological environment. What is important to note are:
1 There are a number of fermentation pathways available in a microorganism
2 TCA cycle is only available in aerobic microorganism, BUT at the same time these aerobic microorganisms too have anaerobic or fermentation pathways . These microorganisms too are carrying fermentation process in their metabolism
Most students, in their early stages of learning microbial metabolism erroneously tend to think that only one or two pathways are involved. Or they only tend to think that in the study of fermentation metabolism only carbohydrate catabolism is important! Nothing could be further than truth in these assumptions. It is like saying lipids and proteins are not used as substrates in fermentation.
The beauty about having many fermentation pathways interlinking allows the fermentation microorganisms adaptability in the uncertain environment....and their survival!!!
The changing of tracks in metabolic pathways are achieved by the presence of branch end compounds. Branch compounds are compounds which interlinked two or more metabolic pathways. On reaching a branch end compound the microorganism will have the choice to go for one or other pathway depending on the circumstances. A very central branch end compound is pyruvate. From pyruvate the metabolism can go almost any where.
Such branch end compound such as pyruvate allows the effective linking of carbohydrate, lipid and protein metabolism. It also linked the various anabolic, catabolic and intermediary metabolism.

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BIONEXUS: COMPANY PROFITABILITY OR NATIONAL INTEREST?

2010-01-05T21:53:00.000-08:00

Everyone knows the greatest power in driving any company is profitability. To increase the company profits and to reduce its risks companies are known to cut corners and finding ways to reduce the taxes they have to pay. Even better if there are other parties who are willing to inject capital especially in their high risk projects! Things simply could not go wrong! It is the ultimate formulae for success at least for the companies
Every body knows that setting up companies involve a lot of risks and it is a well known principle that out of the many new companies formed, many will fail. This failure is attributed to many reasons ranging from poor management, technical problems, and marketing and even from oversight to cash flow problems.
Some projects are even doomed to failure even before taking off, or while still on paper. They just don’t learn!!!. The best advice you can get before starting a company is to try obtaining the fundings from the bank or any other private institutions. They will vet your paper to the dot to see if the project is going to be a liability to their investment
And suddenly in the exciting spin of biotechnology, we have people or bodies who are willing to throw caution to the wind and throw “free or easy” capital to these companies in the name of biotechnology! The only problem is the money they are throwing are not theirs but the taxpayers!
As for me I would not be convinced by hype sounding words or terms, nor promises or potentials! To me I want to see track records. I know there are risks involved in any project but at least I will take calculated risks! I am not convinced at all by the sacks of MOUs but rather by the company performance and profitability.
I fear that in the end all these bionexus exercise will only profit the companies and not the nation

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LAMINAR AIR FLOWS IN FERMENTATION ACTIVITIES

2010-01-05T17:54:00.000-08:00

It is very difficult to imagine running a fermentation plant without a good air supply. Air in various forms and quality are needed to carry out the various activities in the fermentation right from upstream to downstream activities.
Today, we will be discussing about the use of laminar air flows in fermentation activities. Laminar air flow is the term we use to describe the flow of air which occur in parallel layers or sheets just like a laminated sheet in cross section. The easiest way to visualize occurs air flow is to observe the laminar flow in liquid during primary mixing.
Conditions of generating laminar air flows occur under low energy power. High power usage will generate turbulence. Laminar air flow may further be enhanced by the type of nozzle used and by using laminar devices.
Laminar air flow are used more in the belief that such air flow do not create turbulence that might result in increased loading of microparticles in the air.
What is often not appreciated there is turbulence associated with laminar air flows by mechanically disturbing the immediate environment. Second turbulence is created as the laminar flows get mixed and merge. Points of energy cancellations will result in fast sedimentation particles
Laminar air flows do effectively transport microparticles at the zone separating the various layers of air.
The use of laminar flow is usually only effective in small space confinement such as in the inoculation chambers where the positive pressure exerted within the chamber tend to repel any intrusion of particles from the outside.
There is the trend nowadays to incorporate gentle laminar flow on the top surface of the fermentation floor to sweep away the microparticles.
It is regretful despite the understanding of the properties of laminar air flow its incorporation in the architectural design of aseptic areas in sensitive fermentation areas or even in the design of surgical operating theatres are still poorly understood

It is therefore not surprising in surgical operating theatres higher infections are often associated with the use of laminar airflow?

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RHEOLOGY PART THREE: DISCUSSIONS

2010-01-04T04:53:00.000-08:00

One of my students used to ask me this question,
“What is the point of trying to understand the complexities of fermentation rheology, when rheology itself is not one of the common parameters used in monitoring the fermentation process?”
I threw this question to the class for deeper discussions..
The general consensus is that:
1 Rheology is an important and relevant parameter of understanding and controlling the fermentation process.
2The use of rheology part could contribute significantly in understanding the changes that occur during the fermentation process.
3 Rheological data could be used in trying to optimize the conditions towards optimum fermentation process.
4 Rheological data could be used to extrapolate the likely event of impending fermentation failure
5 The use of rheology data such as the type of non Newtonian fluid could indicate the right opportunity to change the mixing regime and save energy
6 Operating parameters could be adapted such as mode of feeding to control the rheology of the fermentation broth
7 The failure to use rheology as the online parameter is because there are no sensors that can measure rheology on lines for now, and not because rheology is not an important parameter!

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PROBLEMS OF VOLATILE FERMENTATION PRODUCTS

2010-01-03T07:21:00.000-08:00

In the true tradition and history of fermentation, the reference to fermentation products has always been associated to fermented drinks and foods. These fermentation products are products excreted by various fermentative microorganisms in the absence of oxygen.
These diverse fermentation products have always been characterized by their unique chemical and physical characteristics which give them their own unique taste and odours.
The fermentation products are simple organic compounds usually with carbon skeleton between one and three carbon. The short chain compounds are characterized by their volatility at room or ambient temperature.
The aromatic nature of these fermented products are attributed to their own unique chemical groups such as volatile fatty acids, ketones, aldehydes and even the presence of sulphur containing compounds. It is the interactions of these various volatile which give the unique odour and taste to butter, fish sauce and wine among others.
The problem is that in the age of industrial fermentations there is the need to produce large volumes of these compounds. Some of these fermentation products need to undergo various processing treatments to make the product safe and acceptable. Some of these products need to be modified and repackaged to fulfill the needs of the modern consumers.
What are the effects of these processings and treatments to the quality of the fermentation products? This would not be a problem if the fermentation products are simple compounds produced by single cultures and using modern fermentation technology such as beers. This would however be a problem when the fermentation products are a mixture of volatile organic compounds produced by mixed culture fermentation such as in fish sauce or budu fermentation
Definitely such processing treatments using high temperature will affect the composition and quality of fermented products. The powdered fermentation products when reconstituted will definitely taste different or lost that characteristic bouquet!
Maybe it is for that reason certain fermentation products will always remain traditional…..and tasted better

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MIXED CULTURE VERSUS PURE CULTURE FERMENTATIONS: WHICH IS EASIER?

2009-12-24T23:06:00.000-08:00

Traditionally in microbiology and biotechnology lectures and practicals, there seemed to be a slant towards pure culture practicals. In real life, microorganisms in nature do not often occur in pure culture communities. Microbial ecology generally involves the interactions of mixed cultures and their environment.
No amount of pure culture data studies will give the accurate picture what really happened to microorganisms in nature! At best, pure culture will perhaps help in giving understanding as to what really happened in nature
Mixed culture studies seem to be avoided by most microbiologists especially those involved in the studying of microbial physiology and biochemistry of microorganisms. Don’t believe me? Just read a few popular microbiological or biochemical textbooks!
Although the study of pure culture has its own strength especially in the production of fermentation products by single pure microorganism, its success is more attributed to the ability of microbiologists to generate pure cultures or aseptic techniques. To these microbiologists the presence of other microorganisms in the industrial process is more a minus minus factor and regarded as a microbial contaminant which will complicate the fermentation process and affect its productivity
In my personal experience it is far more difficult to understand and control a mixed culture fermentation compared to doing a pure culture fermentation!
There are many parameters which affect the mixed culture fermentation process and slight change in one operating parameter will result in the change in the components of the mixed culture population dynamics….. To put it simply, the process may easily run out of control.
In pure culture fermentation this is not the problem. Pure culture fermentation are more stable and the only goal is to obtain the optimum fermentation process to produce the best yield possible!
The principles of mixed culture fermentation are often complicated by:
1 Selection of steady environment
2 Ensuring stable substrate composition and delivery
Most that involve complex substrate will often see the formation of microbial succession which could be good or bad depending on the purpose of fermentation
Mixed culture metabolism too tend to change the environment that lead to microbial succession
This is one of the main reason in traditional mixed culture fermentation becomes further complicated when the scaling up is exercised!
Merry Christmas!

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THINGS THEY DON’T TELL YOU ABOUT FISH SAUCE (BUDU) FERMENTATION

2009-12-24T20:31:00.000-08:00

In the first place let us get a few things straight. Fish sauce fermentation is the traditional fermentation of many countries, especially those in South East Asian countries. It is a grave error to regard the fish fermentation as the traditional right or heritage of a particular country or state.
According to Wikipedia the Romans have been known to produce fish sauce called garum as part of their Greco Roman cuisine!!. The famous Lea Perrin sauce in typical British culinary is a fish sauce. The ingredients of a traditional bottle of Worcestershire sauce sold in the UK as "The Original & Genuine Lea & Perrins Worcestershire Sauce" are malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies tamarind extract, onions, garlic, spice, and flavouring. The "spice, and flavouring" is believed to include cloves soy sauce, lemons, pickles and peppers.
I just can’t help laughing how emotional some readers are in claiming the “rights” to the fish sauce without doing research into the origin and diversity of fish sauce. Sometimes blind ignorance can have its place in this country!
While the use of fish sauce or budu is quite limited in Malaysia, this is not the case in Thailand or Vietnam where the fish sauce is almost in everything and regarded as the Magic elixir in their cooking. Fish sauce made in Thailand is easily available on the supermarket shelves that cater for Asian cooking. The bottled fish sauce looked very attractive especially with their golden brown colour, beautifully labeled and subjected to perfect advertising and marketing strategies that make the product successful.
When you buy a bottle of fish sauce in the market, the sauce looks golden brown and appealing. Everything is so hygienic and sanitary that you would not be able to appreciate how the fish sauce was manufactured. Gladly you will buy the bottle and use it frequently in cooking dishes to your family delight at the dinner table.
Little do you suspect that what you are enjoying is merely a rotting broth of decomposing fish with the added nutritional values contributed by flies and maggots!
There are certain things they will not tell or show you about fish sauce fermentation. Zimmerman of Bizarre Foods would probably faint or go into prolonged coma if he witness up close and personal how fish sauce are produced.
Coupled to this bottled product advertising approach the fish sauce companies make great effort to prove the sanitary quality of the production facilities especially in stressing:
1 The use of fresh fish or anchovies to be used as the fermentation substrate
2 Clean and hygienic bottling facilities
3 Use of scientific quality control such as GMP and HACCP and the use of advance analytical laboratories to monitor the production especially in downstream activities
What is not shown is the true facts of how the fish sauce is really fermented. They only show you the nice sanitized end products. They don’t show you the dirt and the grime of the fish sauce fermentation! (This is akin to the presentable chicken all clean and wrapped in the butchery area of the supermarket. You don’t see the slaughter! You don’t see the blood!)
Let us get the facts straight! Let us visit the “ground zero” of fish sauce fermentation!
1Fish sauce fermentation is a mixed culture fermentation which involves the action of multitudes of microorganisms
2 Fish sauce fermentation is still basically traditional fermentation even though it might be industrialized
3 The fermentation vats for fish sauce fermentation are often ceramic vats cement vats or even PVC vats operated in batch operations
4 The fermentation is natural and septic and occur over periods of months
5 There is poor quality or hygienic control during the fish sauce fermentation in the vats
6 The fish are left to rot and decompose over long periods of times under high concentrations of salts. At the end of the period the salt would have sucked out the water from the fish entrails or tissues
7 Periodically the vats are left open to expose it to air and sunlight to enhance fermentation or decomposition
8 Its not uncommon to see flies and maggots or larvae breeding in the vat while the fish sauce is fermenting. Urgghhh! It stinks! Its visually repulsive!
I often wonder how some of these fish sauce are GMP or HACCP compliance ?

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EXPLOITING METHANE FOR ALTERNATIVE SOURCE OF ENERGY

2009-11-15T02:16:00.000-08:00

I really loved to hear when politicians, ministers and even salesmen talked about exploiting energy or obtaining electrical from anaerobic digestion processes. It makes me wonder which end of their bodies are doing the thinking and talking. All of them have a very optimistic and simplistic view of exploiting the methane as the alternative energy source and to feed the electricity obtained into the national grid.
In any proposal it is very important that the economic and technical viability must first be established.
Let us look at the palm oil industries where there are talks about obtaining or trapping the methane generated. Mind you, the palm oil industries in Malaysia is not one or two years old. It is a very well established industry that has spanned several decades. Despite all these years they are still having problem of how to treat the palm oil mill effluent and exploit the methane gas generated.
I find it very hilarious despite having more than 400 palm oil mills, about 95% are still operating without methane trap.( (http://www.mpoc.org.my/Government_Incentives_for_Palm_Oil_Millers_to_Trap_Methane_Gas.aspx)
What it implies here is that most of these palm oil mills are not having real modern anaerobic digestors to treat their wastes anaerobically but rely more on a series of stabilization ponds or anaerobic retention ponds.! Who can blame them? After all it is always cheaper and easier to let the wastes be collected in these ponds.
Now, the trouble with these anaerobic retention ponds are:
1 They are not operated or maintained efficiently
2 They are not equipped with methan trap such as methane hood to trap the methane
3 These retention ponds are not functioning optimally in terms of its various parameters such as ph, temperature, mixing, loading among others
4 I have my doubts if their desludging are carried out regularly….
A good anaerobic digestor producing methane efficiently would not give out that much offensive toxic smell generated by the hydrogen sulphides! Methane or even CO2 is odourless
Now we come to the second problem. It is not easy to generate electricity from methane gas. The methane gas has to be collected in substantial volume. It has to be scrubbed and removed of its water and sulphide content. It then need to be be compressed if they are going to use the gas directly. If they want to convert to electricity, the methane gas has to be used to drive the boiler and the steam generated used to turn the turbine to generate electricity! Electricity does not come from methane directly!
It requires so much investments and technical input, and if the process is not stable we have stucked anaerobic digestors!
This situation will even become worst for landfills. Please read my blog on the landfills…

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MIXING AND RHEOLOGY PART TWO

2009-11-15T01:34:00.000-08:00

We can say that in the design of fermentors, the choice of impellers to execute the mixing regime has often been too over simplified. It is strange that despite the complex rheology of various fermentation broths, nost models of impellers are based on two main classes of mixings that is euther radial or axial.
Radial mixings are generated by impellers which are often based on simple flat blade design or variations of the Rushton turbine design. In radial flows all the mixing particles are brought out to the walls of the fermentor subject to tangentianal and centrifugal forces leading to formation of the common close loop pattern too commonly encountered in most standard text books in fermentation technology
On the other hand, the axial mixing are often brought about by the propeller design inpeller leading to the axial flow commonly visualised in ceiling fans
There are variations of mixings which integrate both the radial and axial flows io create a more effective hybrid flows
The important point here is that in the design of these main types of impellers, too much emphasis is given on the following:
1The fermentation broth subjected to mixing is Newtonian by nature
2 The properties of the fermentation broth do not change or remain constant
These kinds of conditions are not commonly found in the industrial fermentation industries. The fermentation broth is often more complex than expected to adhere to the Newtonian characteristics. Second, the volume of fermentation broth or fermentor is huge. This will make it very difficult for radial or even axial mixing to be efficient.
If we learn from blendings carried out in various chemical or even food industries, the type of mixers are often simpler. However in their cases their main requirements are just homogenization and that aseptic requirements are often not carried out during the mixing process itself
It is therefore very important that we need to come up with a very specific design for the mixing of specific fermentation broth and not have the “inbox mentality” of using the same standard impellers

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RIMBA ILMU UNIVERSITY MALAYA – FOREST OF KNOWLEDGE

2009-11-14T21:49:00.000-08:00

The University Malaya Botanical Garden or Rimba Ilmu is treasure trove not often publicised to tourists and visitors. It is a unique Botanical garden which contain a diversity of plants from all over the country presented in an authentic forest atmosphere. A trip to the Rimba Ilmu is a wonderful experience into the types of plants which are of medicinal, economic and social importance to the nation

A) INTRODUCTION
Who would have believed that just a few minutes from the Mid Valley Megamall and nestled within the campus of University Malaya in Kuala Lumpur, lies a secret garden. This secret garden or Rimba Ilmu has kept its secret for so long, and is only known to the very lucky few. It is a Botanical garden filled with a rich collection of plants and trees, some exotic and rare, and some you will commonly meet along the road journey in Malaysia.

So much effort, time, energy and expertise were invested over three decades in bringing and planting all these plants within the few hectares of land of the Rimba Ilmu. Now, many years later, the Rimba Ilmu has bloomed into a full and mature Botanical Garden which is one of the priceless assets of the University Malaya.
The secret and attraction of Rimba Ilmu is more than just maintaining a collection of tropical plants for research and teaching. The Rimba Ilmu is also a treasure and information trove about the rich culture of the people of this country and their dependence on all these plants from source of medicines, food, shelter and even economy.

Getting to the Rimba Ilmu or the University Malaya is easy. Take a taxi,or by Rapid KL buses or the Light Rail Transit train. If you are taking the LRT make sure you stop at the University Station and then find a taxi for the short distance into University Malaya

Entrance fees for the Rimba Ilmu is very cheap and its open working days.

B) EVOLUTION OF RIMBA ILMU
It was the vision and the drive of the late Professor W R Stanton, who was then the Professor and Head of the Department of Botany, in the early seventies to see the wisdom of having a respectable Botanical Garden for future generations.

It was his driving force and persistence to see that the patch of old rubber plantation and secondary forest be successfully transformed into the Rimba Ilmu we have today
It is such a sad tragedy despite his priceless contributions to the University of Malaya, he is not even bestowed the honorific title of Emeritus Professor

C) EVOLUTION AND DESIGN OF RIMBA ILMU
During the early Seventies when University Malaya was the premier University it has large tracts of lands in the campus which remained unexploited. No one considered the importance of having a Botanical Garden until the idea of having a Botanical Garden was mooted by Professor Stanton.

At the Symposium held during the ceremonial opening of the Rimba Ilmu in August 1974, he said in his closing address:
"I suggest the golden age of botany is now and not in the 18th century, or some earlier era...we are beginning to find the raison d'etre for the great diversity of plant forms from the lowly algae and liverworts to the most stately trees of our tropical rainforest. The primary object of our new garden has been to provide the stage on which we may continue to act out the drama of Malaya's plant life for the benefit of the community. . ."

Professor Stanton is the millenium man with the foresight and vision to see the role and importance the Rimba Ilmu will play
The proposed design of the Rimba Ilmu was innovative. It would not look similar as any other Botanical Gardens. It is to be designed in such a way to reflect a rain forest garden rather than just any flower garden. It would not take the appearance of plants behind fences or in the pots, but as plants that occur authentically in nature.

Any visitor visiting the Rimba Ilmu will automatically feel the natural forest habitat as he appreciates the various plants and trees. This objectives will be faced with many challenges as the site of the proposed Rimba Ilmu was a secondary forest with rubber trees. And to make things worst, the success of the Rimba Ilmu then would only be seen in thirty or fourty years from then as the plants would have matured and acquired the feel of the real forest!

Now more than thirty years later, the dreams of Professor Stanton comes true and the value of bequithing his expertise to Univesrity Malaya in the form of one of the best natural Botanical Garden in the world
D) RIMBA ILMU LAY OUT
The Rimba Ilmu today is divided into a few specialized areas such as:
1Medicinal plants
2 Palms
3Citrus
4 Mixed forest species
5 Ferns
6 Fruit trees
There are at least a living collection of over 1600 species in the Rimba Ilmu with emphasis on Malaysian and Indonesian species. Important species of plants in the Rimba Ilmu are provided with valuable information on its taxonomic and importance for the benefit of visitors

E) THE RIMBA ILMU TRAIL
The Rimba ilmu trail starts with a winding concrete slab pathway leading to the metallic gate that welcomes the visitors into the realm of the Rimba Ilmu. Even while still a few metres out of the Rimba Ilmu you will already be able to appreciate the diversity of plants that lie awaiting for you in the enclosure of the Rimba Ilmu

The narrow trail through the Rimba ilmu is a winding path which meanders though the terrain. Most times the path is shady due to the overhead dense leafy canopy of trees. Spotlights of sunlight that break through the canopy would regularly light up the path.
Sometimes the single path might split into two paths to give the choice to the visitors of areas in the Rimba Ilmu that excites them. There is no worry of getting lost as there are enough signs and maps ti guide the visitors through the adventurous journey of discovery
The realism of the forest habitat built into the Rimba Ilmu is even brought to more realism by the unending sounds of the forest insects such as cicadas and crickets as if trying to outso each other in getting your attention
The feel of the forest is even felt by the increase in humidity of the forests brought about bt plant transpirations which throws molecules of water into the environment.
For the visitors who have never visited a forest, the experience is exhilarating and more memorable by the presence of mosquitoes eager to taste their blood!
The forest trail within the Rimba ilmu is scenic throughout from beginning to the end. The trail often passes through small , shallow streams with crystal clear waters and even a stagnant sago swamp.
F) SOME INTERESTING PLANTS
It is almost impossible to cover or describe all the plants kept at Rimba Ilmu. For discussion purposes we will cover a few important medicinal and economic species found in the Rimba Ilmu
MEDICINAL PLANTS
Before there were modern medicine and hospitals, a lot of people depends on various types of plants for the medicinal purposes. Our tropical forests are a rich source of medicinal plants which are yet to be fully researched and exploited
Most of these medicinal plants contain secondary metabolites such as alkaloids which have strong pharmocologic activities. In the Rimba Ilmu we have examples of medicinal plants commonly used by the locals such:
1 Misai kuching or literally translated means Cat’s whiskers is a plant which is commonly used by traditional medicine to cure diabetes and high blood pressure among others. The scientific name is Orthosiphon aristatus (Lamiaceae)
1The serengan plant (Flemingia strobilifera), a species of the bean alliance (Leguminosae), commonly cultivated in villages throughout the Indian and Malaysian region. A decoction of its leaves is sometimes used in treating rheumatism.
2 Catharanthus roseus, the common Madagascar Periwinkle, contains alkaloids used to retard the progress of leukaemia.
3 Brucea javanica (Simaroubaceae), which finds medicinal use against dysentery and worms.
4 Baeckea frutescens (Myrtaceae) has essential oils used in health tonics and for scenting household preparations.
5 Andrographis paniculata (Acanthaceae), commonly known as hempedu bumi ("gall of the earth"), in the medicinal plant section. The leaves are useful in treating diabetes and high-blood pressure.
THE PALMS
In this country palms have a very significant impact on the lives and economics of the people.
Sago plants rich source of sago,
Coconut trees for coconut oil, coconut milk used for Malay cooking,
Palm oil used extensively in cooking industries world wide
Now even more added values are attempted such as alcohol biofuel from sago, and from palm oil

Posted by memcantik at 6:31 AM 0 comments
Labels: botanical garden, rimba ilmu, university malaya

ARCHITECTURAL HERITAGE OF KUALA LUMPUR

2009-10-21T08:16:00.000-07:00

One of the main attractions that draws both foreign and local tourists to Kuala Lumpur is the rich diversity of our architectural heritage found within the city itself. Our architectural heritage buildings are those that we inherit from the past or defined as at least forty years old buildings.

The best part is that all these architectural heritage are within walking distance to each other!This is especially so in our heritage square where the buildings are mostly distributed around the Sultan Abdul Samad building and also around the Malayan Railway station area

However I cannot help being sad when I see all the tourists coming all the way to Kuala Lumpur just to look and appreciate at all these wondrous buildings without knowing the history of such buildings and the glory of times past. All these buildings are frozen footprints in the sand that marked the progress of the city to what it is today. Sadder still is to to see some of the famous heritage buildings being demolished and even left as derelicts. This is the fate of the Hotel Majestic and the Main Railway station. I doubt such things would have happened in United Kingdom where the society and even Prince Charles believe in the conservation of past heritage buildings. Sometimes I feel our government is not serious enough or is whole hearted in trying to conserve such heritage. There are many buildings in the University Malaya which holds so much history for the nation have been demolished to make way for poorly designed buildings. Gone are the classical concrete lamp posts which are replaced with cheap aluminum street lights, gone are the original Chemistry building,the Student Union building and even the classic bus stops of the past. Even the Great Hall or the Dewan Tunku Chancellor now looks more like a discotheque rather than the serious solemn hall where graduates of the past have lined up to earn their degrees.

Unless something is done properly it is a matter of time when all our heritage buildings will be gone and developed into shopping complexes, apartments and hotels.

In order to appreciate the existence of these beautiful architecture in Kuala Lumpur, we need to know important historical developments of Kuala Lumpur and how factors of history such influence of the colonizers influence the architecture of Kuala Lumpur itself. In this aspect we can divide the architectural heritage into three main phases:
1 British influence- Role of British architects
2 Early Chinese influence- Traditional Chinese architecture
3 Merdeka era buildings- the search for national identity

The selection of these three groups of influences are attributed to their significant contribution to the heritahe architecture of Kuala Lumpur and also these groups build buildings out of brick and concrete that can withstand the test of time compared to wooden buildings. In a way it is sad to admit that despite the country Malay population dominance, it never really leave any significant architectural heritage impact in terms of genuine Malay buildings to be appreciated in Kuala Lumpur.The best example of Malay architectural heritage is probably the Istana Lama in Seri Menanti in Negri Sembilan and not in Kuala Lumpur. Even that, requires the nod from the British architect :)

While it’s true that the Portuguese and the Dutch exert their influence earlier on Peninsular Malaya, but most of their architectural influence are just restricted to Malacca. They have no interest in exerting their influence beyond Malacca. The British have more interest in administering the whole nation as shown by their involvement in governing the country through their British resident advisers. This also explains why the British stayed long enough in the country until Malaya achieved her independence in 1957

It was the British that encouraged the migration of Chinese and Indian workers to run their business interests in Malaya. Historically that the development of Kuala Lumpur at the muddy confluence of the two main rivers; Sungai Klang and Sungai Gombak. The river confluence is the heart of the city and till today the point of meeting of the two rivers is still there, although now it looks more like a concrete monsoon drain.

It was at this confluence that led Yap Ah Loy to develop the area into a thriving business area which in years become the city as we know it today. The influence of the Chinese business community and their tradition could still be felt in the rows of two storey houses built by the Chinese all over Kuala Lumpur. It is a architectural sight to behold although not enough publicity is given to it except in the famous water colours of Victor Chin

Despite the contribution of Yap Ah Loy in the founding of Kuala Lumpur, we must show our gratitude and appreciation to the British who left their marks in the design and construction of the various buildings which lasts till today due to their use of mortar and bricks. Wooden buildings would not be able to withstand the ravages of time!

A)IMPACT OF BRITISH ARCHITECTURE
The British have a long traditional history of architecture as early as the Medieval ages in Britain. Throughout the time of their architectural evolution they have not only influenced their colonies but are also influenced by the nations they colonized.The British architects too are influenced by the knowledge of architecture established in other countries such as Roman and even Grecian influences

The impact of British architecture is seen by the rich varied tapestry of British architecture are still to be found in Kuala Lumpur. Typical of the British they will try to transplant their lifestyles and architecture into mini England in the lands they colonized

Why did the British colonisers built such fine architectural buildings in the first place. Definitely it was not for the gracious presentations to the locals or the countries colonized. The British in the first place were not keen to relinquish their empire or colonies. The main reason they came here in the first place was to exploit the wealth and economics of the nation. It was most probably the design of such fine buildings are for their own comfort and administration. They would probably were not keen to give this country her independence. It was never for the sake of bequeathing the buildings to the locals! In India the presence of the British and the design of such beautiful buildings are more symbolism of the British Masters to be regarded as the Great Rajahs

Some of the finest heritage buildings in Kuala Lumpur are the products of the design of British architects. These public buildings are constructed under the supervision of British architects who were attached with the Public Works Department or PWD. Among the most noted British architects were Arthur Charles Alfred Norman, Arthur Benison Hubback and Charles Edwin Spooner and RAJ Bidwell.It should be noted here that although Frank Swettenham is not an architect but he left significant impact on Kuala Lumpur architecture by insisting certain building rules be followed such as the compulsion to build brick shop houses and government buildings and the provisions for walkaways of at least a few feet to provide shelter against the sun and the rain

Norman was responsible for buildings such as Sultan Abdul Samad Building , St. Mary's Church, Selangor Club Building, Victoria Institution and Carcosa. The architectural style of Norman’s works are more of hybrids reflecting Moorish, Tudor, Neo Classical and Gothic influences

Two forms of pure British architecture; Tudorian and Victorian styles are easily found in Kuala Lumpur. While the Tudorian architecture showed distinctive styles and characteristics, the Victorian style is more representative of buildings built during the Victorian era

TUDORIAN
We have uniquely British architecture shown by the Tudorian style Selangor Club as well by St Mary’s Cathederal. The St Mary cathedral architecture includes Gothic infusion into the Tudorian design

It should be noted that the original Selangor Club was razed by fire in the 70’s. The existing Selangor club is a mocked Tudorian Selangor club of yester years. The original Selangor club was a unique place where British expatriates and planters retain their unique British lifestyle

The characteristics of Tudorian style shown by the Selangor club includes Tudorian features such as:
• Decorative half-timbering
• Steeply pitched roof
• Prominent cross gables
• Tall, narrow windows
• Small window panes
• Massive chimneys, often topped with decorative chimney pots

The St Mary's cathederal although is basically a Tudorian in style but is with the infusion of English Gothic elements such as its pointed arches, vaulted roofs, buttresses, large windows, and spires.A.C. Norman,was the government architect responsible for the design of the St Mary's cathederal

VICTORIAN
The other popular forms of buildings which are commonly found in Kuala Lumpur are those buildings which are beautifully Victorian. Examples of Victorian style buildings in Kuala Lumpur are famous school buildings such as Methodist Boys School, Convent Bukit Nanas, the Victorian Institution. Other Non school buildings exhibiting Victorian style includes Industrial Court Building and the old Coliseum Theater.

INDO SARCENIC ARCHITECTURE
The British architects even went further in designing buildings which have inputs from India as well the Moorish architecture. This type often called as Indo Sarcenic influence could be seen in a group of beautiful buildings in Kuala Lumpur such as the Sultan Abdul Samad building, the Kuala Lumpur Railway station among others.
In choosing the Indo Sarcenic architecture in their buildings, the British have directly or indirectly pleased the majority of the Malay population of the country. The Malay population are mostly Islamic and easily accepts the Islamic form of architecture of the Arabs. The fact that the majority of the mosques in the country with minarets and domes is the proof of such architectural affinity
The buildings designed and built by the British which exhibit Indo Sarcenic sty;e are typified by the Sultan Abdul Samad Building and the Kuala Lumpur railway station. These beautiful designs are more like buildings that emanate from the Tales of 1001 nights where we have beautiful onion or bulbous domes coming complete with tall minarets that reach skywards. The buildings too often come with pointed arches, over hanging eaves and balconies.
Most tourists find it almost unbelievable that such beautiful palace like buildings are in fact a railway station. The Sultan Abdul Samad with its huge black dome and large round face clock is Kuala Lumpur’s equivalent to the Big Ben of Westminster Abbey in London. The Sultan Abdul Samad building was initially a town hall built in 1897. The Sultan Abdul Samad building inspired the design of other buildings in this heritage zone.

B) INFLUENCE OF CHINESE ARCHITECTURE

The importation of Chinese labour or workers to open and operate the tin mines not only develop the economy of the nation but also influence the architecture of Kuala Lumpur. As the Chinese are not only powerful economic dynamos, their culture and beliefs are brought to the fore front in the design of buildings in Kuala Lumpur.The role of Feng Shui and the accommodation to the hot and humid tropical climate influence the kind of buildings in Kuala Lumpur

The input of chinese architecture into the architecture of Kuala lumpur ranged from ornate mansions, clan houses, temples and the humble shop houses. This is especially seen in the early years of Kuala Lumpur where the streets are lined with shop houses which are uniquely Chinese in design, Some of these shops still exist especially around Petaling street.

These shop houses are often rows of two storey buildings lining the streets. The ground floor is used for conducting business and the first floor for residence. These shop houses are often with covered verandahs to provide protection against the rain and the sun

Most interesting about these Chinese shop houses are that they are built with fung shui in mind and they invest in ornamental appearance. Occasionally they even embed the date of the building was built.
Besides shop houses Chinese architecture are highlighted in the design of their temples and clan houses

C) THE MERDEKA BUILDINGS

After decades under various colonizers, the nation claimed its right to independence and sovereignty on 31 August 1957. In the haste to celebrate its independence the nation rapidly start in buildings that physically manifest the eight identities or symbolisms of the new nation.

While attempting to come up with the bona fide Malaysian design the architects are constrained too by the weather and climate. There are tendency to incorporate sunshades louvres and verandahs in all aspects of their Malaysian design

The buildings were Parliament as monument symbolising parliamentary democracy, the National Mosque symbolizing freedom of worship even though the mosque is Muslims to pray, University Malaya which symbolizes education , Stadiums Merdeka and Negara for healthy body and mind, the National Monument symbolizing the warriors' sacrifices for the nation, Dewan Bahasa dan Pustaka for the national language and the National Museum for national culture.

NATIONAL MUSEUM
In the search for the national identity perhaps only the National Museum passes the criteria. The design of the Museum based on the Malay house is simple, yet it possessed all the qualities of fine architecture.

There are other modern day buildings which still attempt to reach for the Malaysia design such as Menara Telekom, Menara Maybank ,The National Library building and the Kuala Lumpur Istana Budaya . However in my opinion they do not succeed as the Malay buildings are restricted by size and materials of construction such as wood. Building massive concrete Malaysian roofs like Bank Bumiputra and even National Museuem is not really a success

NATIONAL MOSQUE
The national mosque is the symbolism of Islam being the national religion of Malaysia. It is located in the proximity of the Kuala Lumpur railway station. In its search to reflect the Malaysian identity it tried not to align with the accepted traditional Moorish design of a mosque. The design of the mosque tries to take a bold and modern approach in modern reinforced concrete.
The unique feature of the Malaysian mosque is the use of close and open umbrella for the dome and the minaret. Sad to say this attempt resulted in futility as mosques which were built later in Shah Alam and Putrajaya still goes for the classical Moorish design.
DEWAN BAHASA PUSTAKA
The strength of the design of the building actually depends on the mural which depicts a Sikh, Indian, Malay, Chinese and Eurasian all united through one language
MERDEKA STADIUM
The Merdeka stadium was especially significant as it was where the national independence was officially declared witnessed by the Sultans of all the states in Malaya and thousands of cheering Malaysians.
The history of Merdeka stadium is quirky in itself. After its construction and over the years it was even renovated and then almost fall into disuse, it was resurrected in its original forms fifty years later by conservation architect to bring back the spirit of Merdeka.
NATIONAL MONUMENT
The National Monument or Tugu Negara. was built to commemorate a symbolic victory over the communists guerrillas as the Emergency ended in 1960.
The monument is the work of an American sculptor Felix de Weldon based on Iwo Jima memorial. It is sad to note that the soldiers of the monument reflect a western built body and not the Malay soldier
PARLIAMENT
The parliament building is the symbolism of democracy of the nation and is famous in the pineapple skin design

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IMMOBILIZED CELLS IN FERMENTATION TECHNOLOGY

2009-10-15T06:18:00.000-07:00

I seemed to feel that the concept of using immobilizing cells for fermentation technology has been over rated. In theory the idea of using immobilized cells in fermentation technology is good. The assumption is that there is higher number of microorganisms per unit volume compared to equivalent volume of the fermentation broth. This tends to give the feeling of advantage of stochiometry that is; more cells means more product and higher conversion of the substrate into the fermentation products.

What is not often taken into view is that:
1 There is the difference in the physiology and metabolism between suspended cells and attached cells. Immobilized cells tend to have higher metabolic rates
2 There are problems of mass transfer of nutrients, waste products in and out of the immobilized cells
3 The immobilized cells are under stress that might lead to different fermentation products being formed instead of the the main product we are interested
4 Most of the cells in the deeper part of the biofilm are not really functioning metabolically or even alive
5 Its difficult to apply the growth curve with fermentation product as function of the growth curve of suspended cells

There should not be a rush into this biotechnology but instead to carry further research in all aspects of the metabolism and physiology of the attached cells before rushing to apply it into the fermentor configuration

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A SHORT HIATUS

2009-10-14T03:33:00.000-07:00

For this one instance I am not going to write about fermentation technology. Instead I will be copying one of my daughters' essay. This essay describes her moment of her life before entering Seoul National University. Here goes...

It's snowing again today. And it's still snowing as I'm typing away this post.

There's just something very peaceful and serene about the falling snowflakes. The way they sometimes swirl around in random motion before finally settling down on the ground. And just as quickly, change their paths into a more direct motion. Falling straight in one direction. Then changing again, dictated by the whims of the wind.

It is a time for reflection. Especially since I feel like I can relate so well to the falling flakes.

Just like that period of time before it's going to snow. The sudden drop of temperature. A strong chill exists in the air. And no matter how strongly you turn on your heater, you just can't get completely warm. In that moment, you just know that it's gonna snow soon.

It's the anticipation.

You feel it in the air. Something big is going to happen. Something you have no control over. And just like how when you're finally greeted by the sight of snow, it is an amazing experience. Because suddenly your world is coloured differently.

Of course, it brings with it its own set of implications. But for the moment when the change is taking place, the only thing that matters at the moment is that change is happening.

You're well aware, hidden in that corner in your mind, that something else would come. That a few hours later when the snow melts away and hardens into ice, the ground would be slippery. You could slip. And you could fall and be bruised.

That's exactly how I feel right now. I can feel that something big is going to happen. Yet another chapter of my life is closing. And as I lift the corner of the last page, I can see random exposed words of the next page. You just can't help but read whatever was visible in that shortest flash of time. The words give you a clue. Random hints.

And your heart skips a little. In that moment, so many things could happen at the same time. In one second, your mind reviews the past, and skips right ahead to the future. You then go on to realize that the past was so cleverly crafted to bring you to where you are right now. That whatever that's happening at this time, may it be good or bad, plays the role of laying down the bricks for the road of what's to come.

It's going to snow soon in my life.

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CHOOSING THE RIGHT WASTEWATER TREATMENT SYSTEM

2009-10-08T06:46:00.000-07:00

Investing into a wastewater treatment system is not really a very attractive option for factories and manufacturing plants. In most cases they have to have the WWTP in order to get the license to operate the manufacturing facility. In other cases they are forced into getting a WWTP due to legislative action and non compliance of environmental regulations

It is a fact that choosing the right WWTP is not an easy matter as it means that the factory have to invest money to buy construct operate and maintain the WWTP

One of the main criteria in deciding the right WWTP is that the WWTP must be able to treat the wastewater to reach the mandatory level of effluent treatment. There is nothing to negotiate on this point.

However most factories would like to cut costs and cut corners to reduce the amount of investment. Most regard investing in WWTP is a non profitable activity which brings no financial returns.

They will call for tenders for contractors that are able or promise to achieve the effluent standards. However, in most cases after the WWTP is completed it only works in the first few months. Then the problem starts……

In many cases these companies do not ask for independent reviews from other consultants to ensure that they are not taking chances. Even their own engineers cannot provide valuable input into the choice of the best WWTP because most times these engineers they employ work on the production floor but not the WWTP

The key aspect they are looking for are:
1 Cheap cost of the WWTP
2 Low utilization of energy

Cheap does not mean it is always good. It just give the contractor a lower profit margin and that their tender have a stronger chance of being accepted

Choosing WWTP that will not use much energy. The factories do not like to pay for high utility bills. This is understandable. However they will end up very disappointed when in the end the WWTP does not live up to their requirements. Then who is to be blamed?

WWTP is not a simple system. It is in fact a very complex bioreactor or fermentor. Anything can go wrong! It is far easier to operate a normal fermentor than a WWTP!

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PROBLEMS OF SAMPLING

2009-10-04T19:32:00.000-07:00

Everybody knows why we carry out sampling. We carry out samplings or obtaining samples so that we can have information or data of the system being sampled. The samples obtained are analyzed and the data obtained are used by us so that we can “extrapolate” or “guess” about the composition status of the system being studied.

In certain systems being studied such as fermenters, they are even equipped with specific purpose built sampling ports where samples can be obtained for analyses.

The sampling ports are often designed more for the ease of sampling or aseptic integrity rather than for the purpose of a truly representative sample!

It is very important in any sampling that the samples obtained are truly representative of the system so as to truly reflect the composition of the system. A non truly representative sample will have the tendency to give inaccurate reading. As they often say, the results obtained are as good as the sample itself. Analyses of the sample is only valid for the sample itself and will not truly reflect the status of the system.

Many users of fermentors when using the samplers do not often reflect the weak links in the process of sampling and to put complete trust that the samples they obtained are very accurate and reflecting the real composition of the fermentation process.

It is important that since a lot depend on the samples and sampling process itself that a proper sampling plan be properly prepared to take into account the weaknesses of such samplings.

They need to carry out preliminary studies and validate their sampling procedures so that their data is acceptable and trust worthy. One of the key areas they must look into is the homogeneity of the fermentor content and statistical validity of their sampling

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DIAL 911 !!!! CALLING FOR THE CONSULTANT!

2009-08-28T03:01:00.000-07:00

Generally, under most situations nobody would like to call for the consultant. Calling for the support of the Consultant would mean that you have problems in your hands and that your company or the staff is unable to solve it. Either they lack the expertise or that the problems are too complex. As mentioned earlier the charges demanded by the consultants are often not cheap

In a way it is similar to seeing the specialist for your medical problems when your GP is not so sire or confident how to solve the problem. In certain cases where litigation issues are involved each parties involved do not really trust each other and the a number of consultants would be called to give their opinion

In the above case we seem to call the consultant as the last resort in finding solution to the problem. In reality the roles of the consultant are many and could be positively applied at various stages of the project. This will be an asset to the company that employ the consultant because for the relatively small amount of the total cost they can be assured everything would be fine

You can call the services right up from the proposed of the planning stage until the end of the project. Various consultants are needed for different stage of the project

Consultants can give their view even from the point of viability both technical and economical aspects of the project. They can also be asked in choosing the proper tender for the benefit of the company.
They can also be ask to act as independent monitor on the progress and development of the project and many more.

In my opinion when the investments in a fermentation plants is considerable and involve millions of dollars setting a percentage pf the cost for the fees of consultation is really nothing. Do not be penny wise and pound foolish

What is most important is to choose the right consultant. His track record and ability to identify and solve the problems given should be prioritized. He must also submit technical report in detail at scheduled time agreed

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