Fermentation Technology

Pradipta Tokdar

Publications

• Research Article
  Process and Strain Development for Reduction of Broth Viscosity with Improved Yield in Coenzyme Q₁₀ Fermentation by Agrobacterium tumefaciens ATCC 4452
  Author(s): Pradipta Tokdar, Amit Wani, Pratyush Kumar, Prafull Ranadive and Saji GeorgePradipta Tokdar, Amit Wani, Pratyush Kumar, Prafull Ranadive and Saji George
  
  Viscous nature of the fermentation broth has phenomenal influence on process conditions and parameters in a fermentor. Though broth rheology has attracted significant influence in process research, still there is a challenge to modify fluid dynamics of fermentation broth. During the production of coenzymeQ10 (CoQ10) by Agrobacterium tumefaciens ATCC 4452, the culture broth becomes highly viscous due to excessive synthesis of exopolysaccharides. This hinders the CoQ10 yield and complicates the downstream process. The present study describes how this problem was tackled by media modification and mutation. Induced mutants were generated using UV and EMS as mutagenic agents followed by rational selection based on antibiotic resistance. On screening of these mutants in sucrose based PM-2 medium, UV induced, vancomycin resistant mutant M-6, showed significant reduction (6.29 fold) in viscosity.. View More»
  DOI: 10.4172/2167-7972.1000110

  Abstract PDF