{"id":609,"date":"2020-09-28T14:06:28","date_gmt":"2020-09-28T14:06:28","guid":{"rendered":"https:\/\/www.unioviedo.es\/TBR\/?page_id=609"},"modified":"2020-11-10T17:06:28","modified_gmt":"2020-11-10T17:06:28","slug":"bioprocess-engineering","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/TBR\/bioprocess-engineering\/","title":{"rendered":"Bioprocess Engineering"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"><strong>4.1. Obtenci\u00f3n de productos base<\/strong><br><\/p>\n\n\n\n<p>  4.1.1.Lactic and lactobionic acids <\/p>\n\n\n\n<ul><li>\u201cResidual yoghurt whey for lactic acid production\u201d. S. Alonso, M. Herrero, M. Rendeles, M. D\u00edaz. Biomass and Bioenergy 134 (3), 223-232 (2010).<\/li><li>\u201cEfficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions\u201d. S. Alonso, M. Rendueles, M. D\u00edaz.Bioresource Technology 102, 9730-9736 (2011).<\/li><li>\u201cSelection method of pH conditions to establish Pseudomonas taetrolens physiological states and lactobionic acid production\u201d. S. Alonso, M. Rendueles, M. D\u00edaz. Applied Microbiology and Biotechnology 97, 3843-3854 (2012).<\/li><li>\u201cRole of dissolved oxygen availability on lactobionic acid production from whey by Pseudomonas taetrolens\u201d. S. Alonso, M. Rendueles, M. D\u00edaz. Bioresource Technology 109, 140-147 (2012).<br><\/li><\/ul>\n\n\n\n<p>  4.1.2.Bioalcohols <\/p>\n\n\n\n<ul><li>\u201cFermentaci\u00f3n alcoh\u00f3lica del lactosuero por Kluyveromyces marxianus y solvents org\u00e1nicos como extractantes\u201d. C. Pad\u00edn, M. D\u00edaz. Revista de la Sociedad Venezolana de Microbiolog\u00eda 29 (2), 110-116 (2009).<br><\/li><\/ul>\n\n\n\n<p>  4.1.3.Extractive fermentation<\/p>\n\n\n\n<ul><li>\u00abThree-phase extractive fermentation\u00bb. J.M. D\u00edaz. Trends in Biotechnology 6, 126-130 (1988).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  4.2. Specialty products<\/strong><\/p>\n\n\n\n<p>  4.2.1.Enzyme production<\/p>\n\n\n\n<ul><li>\u00abProducci\u00f3n de proteasas con melaza en reactor discont\u00ednuo por cultivos libres e inmovilizados de Serratia marcescens\u00bb, C. Quir\u00f3s, A. Longo, L.A. Garc\u00eda, J.M. D\u00edaz. Afinidad 48, 377-380 (1991).<\/li><li>\u00abProtease production from whey fermentation\u00bb, C. Quir\u00f3s, L.A. Garc\u00eda, M. D\u00edaz. AgroFood Industry Hi-Tech, Nov. 30-33, (1994).<\/li><li>\u201cProtease production from whey at high concentrations by Serratia marcescens\u201d. F. Romero, L.A. Garc\u00eda, M. D\u00edaz. Resources and Environmental Biotechnology 2, 93-115 (1998).<\/li><li>\u201cProduction, purification and partial characterization of two extracellullar proteases from Serratia marcescens grown in whey\u201d. F. Romero, L.A. Garc\u00eda, J.A. Salas, M. D\u00edaz, L.M. Quir\u00f3s. Process Biochemistry 36, 407-415 (2001).<\/li><li>\u201cFermentation of individual proteins for protease production\u201d. F.J. Ust\u00e1riz, A. Laca, L.A. Garc\u00eda, M. D\u00edaz. Biochemical Engineering Journal 19, 147-153 (2004).<\/li><li>\u201cMixed cultures of Serratia marcescens and Kluyveromyces fragilis for simultaneous protease production and COD removal of whey\u201d. F. Ust\u00e1riz, A. Laca, L.A. Garc\u00eda, M. D\u00edaz, Journal of Applied Microbiology 103, 864-870 (2007).<br><\/li><li>\u201cFermentation conditions increasing protease production by Serratia marcescens in fresh whey\u201d. F.J. Ust\u00e1riz, A. Laca, L.A. Garc\u00eda, M. D\u00edaz. Revista T\u00e9cnica de Ingenier\u00eda de la Universidad de Zulia 31, 1-11 (2008).<\/li><li>\u201cProducci\u00f3n de proteasas por Serratia marcescens a partir de lactosuero en cultivo cont\u00ednuo\u201d. F. Romero, L. Garc\u00eda, M. D\u00edaz. Alimentaci\u00f3n, Equipos y Tecnolog\u00eda, Junio, 101-107 (1997).<br><\/li><\/ul>\n\n\n\n<p>  4.2.2.Monoclonal antibodies production<\/p>\n\n\n\n<ul><li>\u201cKinetic analysis of hybridoma cell culture in a protein-free medium: substrate and agitation effects\u201d. L. Legazpi, J. D\u00edaz, A. Laca, M. D\u00edaz. Biochemical Engineering Journal 26, 122-130 (2005).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  4.3. Characterization by PCR <\/strong><\/p>\n\n\n\n<p>  4.3.1.In the food sector<\/p>\n\n\n\n<ul><li>\u201cAssesment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis (DGGE)\u201d. A. Alegr\u00eda, R. Gonz\u00e1lez, M. D\u00edaz, B. Mayo. Current Microbiology 62 (3), 888-893 (2011).<\/li><li>\u201cPrevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains\u201d. A. S\u00e1nchez, M. Coton, E. Coton, M. Herrero, L. A. Garc\u00eda, M. D\u00edaz. Food Microbiology 32, 1-6 (2012).<\/li><li>\u201cCider apple native microbiota characterization by PCR-DGGE\u201d. S. Alonso, A. Laca, M. Rendueles, B. Mayo, M. D\u00edaz. Journal of the Institute of Brewing 121, 287-289 (2015).<\/li><li>\u201cMicrobial diversity on comercial eggs as affected by the production system. A first approach using PGM\u201d, A. Laca, A. Laca, M. D\u00edaz. Int. J. of Food Microbiology Dec 4;262:3-7 2017.<\/li><li>\u201cImpact of anaerobic digestion and centrifugation\/ decanting processes in bacterial communities fractions\u201d, A. Diaz, P. Oulego, A. Laca, M. D\u00edaz. J. of Bioscience and Bioeng. Dec 126(6) 742-749 (2018)<\/li><li>\u201cMethagenomic analysis of bacteria communities from nitrification-denitrification treatment of landfill leachates by Ion PGM systems\u201d, A.I. Diaz, P. Oulego, A. Laca, M.D\u00edaz. Clean Soil Air Water : 18 October 2019.<br><\/li><\/ul>\n\n\n\n<p>  4.3.2.For leaching waters<\/p>\n\n\n\n<ul><li>\u201cApproaches for microbiological characterization of a landfill leachate treatment\u201d. M. Sancha, A. Laca, A.Laca, J.M. Gonz\u00e1lez, B. Mayo, M. D\u00edaz. Journal of Residuals Science &amp; Technology 11, 39-44 (2014).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  4.4. Phisiological state characterization <\/strong><\/p>\n\n\n\n<p>  4.4.1.Citometry <\/p>\n\n\n\n<ul><li>\u201cTaking advantage of the flow cytometry technique for improving malolactic starters production\u201d. C. Quir\u00f3s, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. European Food Research and Technology 228, 543-552 (2009).<\/li><li>\u201cOther considerations-Flow Cytometry: A high-throughput technique for microbial bioprocess characterization\u201d. M. D\u00edaz, M. Herrero, L.A. Garc\u00eda, C. Quir\u00f3s. In: Murray Moo-Young (ed.), Comprehensive Biotechnology, Second Edition, volume 2, pp. 967\u2013981. Elsevier (2011).<\/li><li>\u201cPhysiological heterogeneity of Pseudomonas taetrolens during lactobionic acid production\u201d. S. Alonso, M. Rendueles, M. D\u00edaz. Applied Microbiology and Biotechnology 96, 1465-1477 (2012).<\/li><li>\u201cPhysiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey\u201d. S. Alonso, M. Herrero, M. Rendueles, M. D\u00edaz. Process Biochemistry 49, 732-739 (2014).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  4.5. Systems modelling<\/strong><\/p>\n\n\n\n<p>  4.5.1.Free cells and in consortium<\/p>\n\n\n\n<p>  4.5.1.1. Free cells<\/p>\n\n\n\n<ul><li>\u00abApplication of neural networks for controlling and predicting quality parameters in beer fermentation\u00bb. L.A. Garc\u00eda., F. Arg\u00fceso, A.I. Garc\u00eda, M. D\u00edaz. Journal of Industrial Microbiology 15, 401-406 (1995).<\/li><li>\u201cFeeding strategies for enhanced lactobionic acid production from whey by Pseudomonas taetrolens\u201d. S. Alonso, M. Rendueles, M. D\u00edaz. Bioresource Technology 134, 134-142(2013).<\/li><li>\u201cA novel approach to monitor stress-induced physiological responses in immobilized microorganisms\u201d. S. Alonso, M. Rendueles, M. D\u00edaz. Applied Microbiology and Biotechnology 99, 3573-3583 (2015).<\/li><li>\u201cTunable decoupled overproduction of lactobionic acid in Pseudomonas taetrolens through temperature-control strategies\u201d, S. Alonso, M. Rendueles, M. D\u00edaz. Process Biochemistry 58, 9-16 (2017)<br><\/li><\/ul>\n\n\n\n<p>  4.5.1.2. In consortium<\/p>\n\n\n\n<ul><li>\u201cSimultaneous production of lactobionic and gluconic acid in cheese whey\/glucose co-fermentation by Pseudomonas taetrolens\u201d, S. Alonso, M. Rendueles, M. D\u00edaz. Bioresource Technology 196, 314-323 (2015).<\/li><li>\u201cUnderstanding the simultaneous biodegradation of thiocyanate and salicylic acid by Paracoccus thiocyanatus and Pseudomonas putida\u201d. R.G. Combarros, S. Collado, A. Laca, M. D\u00edaz. Intenational Journal of Environmental Science and Technology 13, 649-662 (2016).<\/li><li>\u201cSynbiotic fermentation for the co-production of lactic and lactobionic acids from residual dairy whey\u201d, C. Garc\u00eda, M. Rendueles, M. D\u00edaz, Biotechnology Progress, 27 mayo 2017<\/li><li>\u201cA new symbiotic dairy food containing lactobionic acid and Lactobacillus casei\u201d, Cristina Garc\u00eda, Manuel Rendueles, Mario D\u00edaz. Int. J. of Dairy Technology, 3 August 2018<\/li><li>\u201dLiquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review\u201d, Cristina Garc\u00eda, Manuel Rendueles, Mario D\u00edaz, Food Research Int. 119, 207-220 (2019).<br><\/li><\/ul>\n\n\n\n<p>  4.5.2.Immobilized cells and solids<\/p>\n\n\n\n<p>  4.5.2.1. Immobilized cells<\/p>\n\n\n\n<ul><li>\u00ab\u00bbDiffusion\u00bb of microorganisms in calcium alginate beads\u00bb. C. Quir\u00f3s, M. Rendueles, L.A. Garc\u00eda, M. D\u00edaz. Biotechnology Techniques 9, 809-814 (1995).<\/li><li>\u00abThe evolution of the structure of calcium alginate beads and cell leakage during protease production\u00bb. C. Quir\u00f3s, L. Garc\u00eda, M. D\u00edaz. Process Biochemistry 31, 813-822 (1996).<\/li><li>\u201cInmovilizaci\u00f3n de Serratia marcescens en diversos soportes\u201d. A. Laca, L.A. Garc\u00eda, M. D\u00edaz. Afinidad 486, 109-114 (2000).<\/li><li>\u201cAnalysis and description of the evolution of alginate immobilised cells systems\u201d. A. Laca, L.A. Garc\u00eda, M. D\u00edaz. Journal of Biotechnology 80, 203-215 (2000).<\/li><li>\u201cControlled malolactic fermentation in cider using Leuconostoc oeni in alginate beads and comparison with free cell fermentation\u201d. A. Laca, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Enzime &amp; Microbial Technology 28, 35-41 (2001).<\/li><li>\u00abModelling protease production by immobilised Serratia marcescens\u00bb. C. Quir\u00f3s, L.A. Garc\u00eda, M. D\u00edaz. Advances in Bioprocess Engineering p. 227-232. E. Galindo y O.T. Ramirez (eds.) Kluwer Academic Pub, ISBN: 0 7923 3072-2, Dordrecht (1994).<\/li><li>\u00abModelling and experimental validation of cell and substrate evolution in an inmobilized system\u00bb. C. Quir\u00f3s, M. Rendueles, L.A. Garc\u00eda, M. D\u00edaz. Inmobilized Cells: Basics and Applications, Wijffels et als (Eds), p. 355-362, Elsevier, Amsterdam (1996).<\/li><li>\u201cEvoluci\u00f3n de las concentraciones de sustrato y biomasa en sistemas inmovilizados\u201d. A. Laca, C. Quir\u00f3s, L.A. Garc\u00eda, M. D\u00edaz. BIOTEC \u201996: Actas del Congreso, (1996).<\/li><li>\u201cModelizaci\u00f3n de la inmovilizaci\u00f3n celular\u201d. A. Laca, L.A. Laca, M. D\u00edaz. Ingenier\u00eda Qu\u00edmica, Marzo, 204-212 (2000).<br><\/li><\/ul>\n\n\n\n<p>  4.5.2.2. Cells in solids <\/p>\n\n\n\n<ul><li>\u201cModelling and description of internal profiles in immobilized cells systems\u201d, A. Laca, C. Quir\u00f3s, L.A. Garc\u00eda, M. D\u00edaz. Biochemical Engineering Journal 1, 225-232 (1998).<\/li><li>\u201cDecisive role of structure in food microbial colonization and implications for predictive microbiology\u201d. E. Noriega, A. Laca, M. D\u00edaz. Journal of Food Protection 73 (14), 938-951(2010).<br><\/li><\/ul>\n\n\n\n<p>  4.5.3.Segregated models<\/p>\n\n\n\n<ul><li>\u201cApplication of flow cytometry to segregated kinetic modeling based on the physiological status of microorganisms\u201d. C. Quir\u00f3s, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Applied and Environmental Microbiology 73 (12), 3993-4000 (2007).<\/li><li>\u201cQuantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes\u201d. C. Quir\u00f3s, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Applied and Environmental Microbiology 75 (9), 2977-298 (2009).<\/li><li>\u201cApplication of flow cytometry to industrial microbial bioprocesses\u201d. M. D\u00edaz, M. Herrero, L. A.Garc\u00eda, C. Quiros. Biochemical Engineering Journal 48, 385-407 (2010).<br><\/li><\/ul>\n\n\n\n<p>  4.5.4.Scale up and inoculation<\/p>\n\n\n\n<p>  4.5.4.1. Scale up<\/p>\n\n\n\n<ul><li>\u201cTaking advantage of temperature changes to know the evolution of a beverage (cider) fermentation\u201d. C. de la Roza, A. Laca, L. Garc\u00eda, M. D\u00edaz. Journal of the Institute of Brewing 108, 32-33 (2002).<\/li><li>\u201cThe effect of SO2 on the production of ethanol, acetaldehyde, organic acids and flavour volatiles during industrial cider fermentation\u201d. M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of Agricultural &amp; Food Chemistry 51, 3455-3459 (2003).<\/li><li>\u201cEthanol and ethyl acetate production during the cider fermentation from laboratory to industrial scale\u201d. C. de la Roza, A. Laca, L.A.Garc\u00eda, M. D\u00edaz. Process Biochemistry 38, 1451-1456 (2003).<br><\/li><\/ul>\n\n\n\n<p>  4.5.4.2. Inoculation <\/p>\n\n\n\n<ul><li>\u00abStart-up strategy for SBR treatment of complex &amp; Industrial Wastewater\u00bb. M. Mu\u00f1iz, A.G. Lav\u00edn, M. D\u00edaz. Water Science and Technology 30, 149-155 (1994).<\/li><li>\u201cSimultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice\u201d. M. Herrero, C. de la Roza, L.A. Garc\u00eda, M. D\u00edaz. Journal of Industrial Microbiology &amp; Biotechnology 22, 48-51 (1999).<\/li><li>\u00abAn\u00e1lisis de las condiciones de inoculaci\u00f3n en la fermentaci\u00f3n de cerveza\u00bb A.I. Garc\u00eda, L.A. Garc\u00eda, M. D\u00edaz. Cerveza y Malta 31 (4), 26-37 (1994).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  4.6. Microorganisms <\/strong><\/p>\n\n\n\n<p>  4.6.1.Bacteria, yeasts<\/p>\n\n\n\n<ul><li>\u201cRequerimientos nutricionales de Serratia marcescens en suero l\u00e1cteo\u201d. A. Laca, L.A. Garc\u00eda, M. D\u00edaz. Alimentaria 308, 83-87 (1999).<\/li><li>\u201cComparison of Bacillus subtilis and Serratia marcescens as protease producers under different operating conditions\u201d. M.A. Longo, I.S. Novella, L.A. Garc\u00eda, M. D\u00edaz. Journal of Bioscience and Bioengineering 88, 35-40 (1999).<\/li><li>\u201cChanges in organic acids during malolactic fermentation at different temperatures in yeast-fermented apple juice\u201d. M. Herrero, Y. Cuesta, L. Garc\u00eda, M. D\u00edaz. Journal of the Institute of Brewing 105, 31-35 (1999).<br><\/li><\/ul>\n\n\n\n<p>  4.6.2.Fungi<\/p>\n\n\n\n<ul><li>\u201cBiodegradation of dissolved humic substances by fungi \u201c O. Iglesias, S. Collado, P. Oulego, M. D\u00edaz. Applied Microbiology and Biotechnology (2018) Abril vol 102, 8, p. 3497-3511 (2018)<\/li><li>\u201cLeachates and natural organic matter. A review of their biotreatment using fungi\u201d Sergio Collado, Paula Oulego, Octavio Su\u00e1rez-Iglesias, Mario D\u00edaz. Waste Management 96, 108-120 (2019).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  4.7. Convection-reaction <\/strong><\/p>\n\n\n\n<p>  4.7.1.Effectiveness drop<\/p>\n\n\n\n<ul><li>\u00abMixing power, external convection, and effectiveness in biorreactors\u00bb. M. D\u00edaz, A.I. Garc\u00eda, L.A. Garc\u00eda. Biotechnology and Bioengineering 51, 131-140 (1996).<\/li><li>\u201cMalolactic bioconversion using a Oenococcus oeni strain for cider production: effect of yeast extract supplementation\u201d. M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of Industrial Microbiology and Biotechnology 30, 699-704 (2003).<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>4.1. Obtenci\u00f3n de productos base 4.1.1.Lactic and lactobionic acids \u201cResidual yoghurt whey for lactic acid production\u201d. S. Alonso, M. Herrero, M. Rendeles, M. D\u00edaz. Biomass and Bioenergy 134 (3), 223-232 (2010). \u201cEfficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions\u201d. S. Alonso, M. Rendueles, M. D\u00edaz.Bioresource Technology 102, 9730-9736 (2011). \u201cSelection method [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/609"}],"collection":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/comments?post=609"}],"version-history":[{"count":4,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/609\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/609\/revisions\/666"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/media?parent=609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}