Properties of microbial cell cake under high pressure conditions

N. Katagiri*, Y. Kuwajima, H. Kawahara, E. Iritani, Nagoya University, Japan

In the downstream bioprocessing, microfiltration is widely used in the separation of microbial cells from the fermentation broth. Since the filtration behaviors are strongly affected by the properties of the filter cake formed on the surface of the membrane, knowledge of the cake structure provides valuable information for the design and operation of filter equipment. In general, the body water of microbial cells has no effect on filtrate flow and it is considered as a part of cells. However, there is some possibility of cells to be broken under the high pressure condition. If such phenomena happened in the microfiltration of microbial suspensions, the filtration behaviors would be changed dramatically. The key objective of this study is to examine the dependence of microfiltration behaviors on filtration pressure using various types of microbial suspensions. Emphasis is placed on clarifying the properties of microbial cell cake under high pressure conditions.

Microfiltration experiments were performed in a dead-end filtration mode using various types of microbial suspensions under constant rate and constant pressure conditions. In addition to filtration experiments, the conventional compression- permeability (C-P) cell tests were also carried out to obtain the local values of the porosity and specific flow resistance. From the results of these experiments, it was revealed that microfiltration behaviors can be well evaluated based on...

Session: L1 - Cake Filtration I - Characterization of Filterability
Day: 11 October 2016
Time: 13:00 - 14:15 h