Filtration of a bacterial fermentation broth: harvest conditions effects on cake hydraulic resistance.

Abstract

The hydraulic resistance of cakes formed during the ultrafiltration of Streptomyces pristinaespiralis broths has been investigated for different harvesting conditions. S. pristinaespiralis broth was harvested after the point of microorganism activity declines (0-h aged broth) and afterwards held for different durations of up to 16 h (16 aged broths). Aging behavior occurring between the end of microorganism activity and harvest was compared for different acidification procedures (pH) and the mechanisms for which the hydraulic resistance of the cake is affected by aging have been investigated. For broths harvested under conditions where the acidification is fixed at pH 2 or 3, hydraulic resistance associated with cake build-up is directly determined by the interactions between the cells. Holding broths beyond 5 h contributes to a release of a soluble component from the cell surface. Enhanced cell surface interactions then turn the cake structure into a more open one and reduce the specific hydraulic resistance. For broths harvested under conditions where the acidification is fixed at pH 4, hydraulic resistance associated with cake build-up is both determined by cell interactions and cell morphology. The cause of the increase in specific hydraulic resistance with aging is due to the binding of a soluble component released by the microorganisms, which decreases the cell surface interactions.