Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.

• Preface xiMohamed GhoulIntroduction xiiiJean-Marc Engasser And Mohamed GhoulPart 1 The Fundamentals of Fermentation and Photobioreactor Engineering 1Introduction to Part 1 3Jean-Marc Engasser And Mohamed GhoulChapter 1 Principles of Fermentation Engineering 9Jean-Marc Engasser And Mohamed Ghoul1.1 Mass balances 91.1.1 Initial–final mass balances 101.1.2 Instantaneous mass balances 121.2 Heat balances 161.2.1 Heat generation rate in fermenters 171.2.2 Air heat input and output rates 181.2.3 Cooling rate of a fermenter 181.2.4 Heat balance of a fermenter 201.2.5 Example: instantaneous heat balance of an aerated fermenter 211.3 Microbial kinetics 231.3.1 Stoichiometry of microbial reactions 231.3.2 Fermentation rates 251.3.3 Microbial kinetic laws 331.4 Oxygen consumption, solubility and transfer in fermenters 441.4.1 Oxygen consumption rates 441.4.2 Oxygen solubility in fermentation media 521.4.3 Oxygen transfer rate in a fermenter 551.4.4 Variation in dissolved oxygen concentration 621.5 CO2 production, solubility and transfer in fermenters 641.5.1 CO2 production rate 651.5.2 Solubility and dissociation equilibria of CO2 681.5.3 CO2 transfer rate 701.5.4 Variation in dissolved CO2 concentration during aerobic fermentation 711.6 References 73Chapter 2 Fermenter Implementation: Principle and Optimization 75Mohamed Ghoul And Jean-Marc Engasser2.1 Optimal fermenter implementation 752.1.1 Fermenter optimization criteria 762.2 Batch fermentation 802.2.1 Principle of batch fermentations 802.2.2 Operating variables for batch fermentations 812.2.3 Batch fermentation simulation models 822.2.4 Optimization of anaerobic fermentation implementation 852.2.5 Optimization of aerobic fermentations 872.3 Continuous fermentations 942.3.1 Principle of continuous fermentations 942.3.2 Operating variables for continuous fermentations 952.3.3 Simulation model for continuous fermentations 962.3.4 Continuous fermentation dynamics 982.3.5 Steady state of continuous fermentations 992.3.6 Optimization of continuous anaerobic fermentation for metabolite production 1052.3.7 Optimization of continuous aerobic fermentation 1082.4 Optimal implementation of fed-batch fermentations 1112.4.1 Principle of fed-batch fermentations 1112.4.2 Operating variables for fed-batch fermentations 1122.4.3 Simulation model for fed-batch fermentation 1132.4.4 Substrate productivity and conversion efficiency for fed-batch fermentation 1182.4.5 Optimization of fed-batch fermentation for cell production 1192.4.6 Optimization of fed-batch fermentation for metabolite production 1252.5 References 131Chapter 3 Photobioreactor Engineering 133Hatem Ben Ouada, Jihène Ammar And Mohamed Ghoul3.1 Overview of different photobioreactor configurations 1333.1.1 Open cultivation systems 1353.1.2 Closed systems: photobioreactors 1413.2 Conclusion 1473.3 References 148Chapter 4 Bioreactor Hydrodynamics and Mixing 155Céline Loubière And Eric Olmos4.1 Introduction 1554.2 Hydrodynamics and macroscopic mixing in bioreactors 1564.2.1 Bioreactor mixing technologies 1564.2.2 Macroscopic flow fields 1614.2.3 Quantifying mixing capacities 1634.2.4 Liquid–solid mixing 1654.2.5 Liquid–gas mixing 1684.3 From macromix to micromix 1724.3.1 Fluctuations and dissipation rates of turbulent kinetic energy 1734.3.2 Description and calculation of hydromechanical stresses 1754.3.3 Spatial distribution of hydrodynamic parameters in agitated tanks 1754.4 Bioreactor mixture characterization method 1764.4.1 Residence time and mixing time 1774.4.2 Flow and velocity fields 1794.4.3 Computational fluid dynamics simulation 1814.5 Hydrodynamics–kinetics coupling 1834.5.1 Kinetic models 1834.5.2 Coupling issues 1844.5.3 Coupling applications 1854.6 Conclusion 1874.7 References 188Chapter 5 Bioreactor Extrapolation 191Céline Loubière, Eric Olmos And Mohamed Ghoul5.1 Introduction 1915.2 Introducing the bioreactor extrapolation concept 1915.3 Extrapolation methods 1945.3.1 Geometric and non-geometric similarities 1945.3.2 Scaling in non-aerated, agitation-based conditions 1965.3.3 Scaling in aerated condition and based on aeration 2015.3.4 Limits and assessment of bioreactor extrapolation strategies 2055.4 Conclusion 2065.5 References 206Part 2 Examples of Bioreactor Applications in the Food Industry 209Introduction to Part 2 211Mohamed GhoulChapter 6 Production of Fermented Beverages: Beer 213Franck Jolibert And Mohamed Ghoul6.1 Introduction 2136.2 Introduction to the brewing process 2146.2.1 Grinding and brewing operations 2156.2.2 Filtration and boiling operations 2166.2.3 Whirlpool operations and cooling 2166.2.4 Fermentation, maturation and saturation operations 2176.3 Substrate degradation pathways 2196.3.1 Carbon metabolism 2196.3.2 Nitrogen metabolism 2206.3.3 Phosphorus metabolism 2216.3.4 Sulfur metabolism 2216.4 Metabolite synthesis pathways 2226.4.1 Synthesis of higher alcohols 2226.4.2 Aldehyde synthesis 2236.4.3 Synthesis of organic acids 2236.4.4 Ester synthesis 2236.4.5 Diketone synthesis 2246.4.6 Synthesis of sulfur compounds 2246.5 Effects of physicochemical factors on the beer production process 2256.5.1 Effect of density 2256.5.2 Effect of temperature 2276.5.3 Effect of acidity 2276.5.4 Effect of inoculation rate 2286.5.5 Effect of pressure 2286.5.6 Effect of agitation and fermenter configuration 2286.5.7 Inhibition phenomena 2296.5.8 Infection by other microorganisms 2306.6 New trends in the beer fermentation process 2316.6.1 Yeast strain improvement 2326.6.2 Co-fermentations 2336.6.3 Fermentation processes 2346.6.4 Development of rapid control techniques 2356.6.5 Conclusions and perspectives 2366.7 References 236Chapter 7 Production of Biomass and Bioactives by Microalgae 239Hatem Ben Ouada And Jihène Ammar7.1 Introduction 2397.2 Biomass production from microalgae 2407.3 The main bioactives derived from microalgae 2427.3.1 Pigments 2437.3.2 Extracellular polymeric substances 2497.3.3 Lipids 2517.3.4 Polyunsaturated fatty acids 2517.4 Other microalgae potential 2537.5 Conclusion 2557.6 References 255Chapter 8 Economic and Environmental Optimization of Fermentation Processes: Ethanol and Glutamic Acid Production 265Jean-Marc Engasser And Mohamed Ghoul8.1 Economic assessment and optimization of fermentation processes 2668.1.1 Methodology for economic assessment of fermentation processes 2668.1.2 Range of cost of fermentation processes 2678.1.3 Process cost analysis 2678.2 Environmental assessment and optimization of fermentation processes 2688.2.1 Environmental impacts of lifecycle assessment 2688.2.2 Assessment of environmental impact indicators 2698.2.3 Environmental analysis and optimization of fermentation processes 2708.3 Optimization of the ethanol fermentation process 2718.3.1 Ethanol production processes 2718.3.2 Kinetics of ethanol fermentation 2728.3.3 Optimum implementation of ethanol fermentation 2748.3.4 Possibilities for intensifying ethanol fermentation 2778.3.5 Environmental optimization of the ethanol production process 2798.4 Optimization of the glutamic acid fermentation process 2808.4.1 Glutamic acid production process 2808.4.2 Kinetics of glutamic acid fermentation 2818.4.3 Optimum implementation of glutamic acid fermentation 2838.4.4 Fermentation intensification strategy 2888.4.5 Environmental optimization of the glutamic acid fermentation process 2898.5 References 290Conclusion 293Mohamed GhoulList of Authors 295Index 297

Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.

• Preface xiMohamed GhoulIntroduction xiiiJean-Marc Engasser And Mohamed GhoulPart 1 The Fundamentals of Fermentation and Photobioreactor Engineering 1Introduction to Part 1 3Jean-Marc Engasser And Mohamed GhoulChapter 1 Principles of Fermentation Engineering 9Jean-Marc Engasser And Mohamed Ghoul1.1 Mass balances 91.1.1 Initial–final mass balances 101.1.2 Instantaneous mass balances 121.2 Heat balances 161.2.1 Heat generation rate in fermenters 171.2.2 Air heat input and output rates 181.2.3 Cooling rate of a fermenter 181.2.4 Heat balance of a fermenter 201.2.5 Example: instantaneous heat balance of an aerated fermenter 211.3 Microbial kinetics 231.3.1 Stoichiometry of microbial reactions 231.3.2 Fermentation rates 251.3.3 Microbial kinetic laws 331.4 Oxygen consumption, solubility and transfer in fermenters 441.4.1 Oxygen consumption rates 441.4.2 Oxygen solubility in fermentation media 521.4.3 Oxygen transfer rate in a fermenter 551.4.4 Variation in dissolved oxygen concentration 621.5 CO2 production, solubility and transfer in fermenters 641.5.1 CO2 production rate 651.5.2 Solubility and dissociation equilibria of CO2 681.5.3 CO2 transfer rate 701.5.4 Variation in dissolved CO2 concentration during aerobic fermentation 711.6 References 73Chapter 2 Fermenter Implementation: Principle and Optimization 75Mohamed Ghoul And Jean-Marc Engasser2.1 Optimal fermenter implementation 752.1.1 Fermenter optimization criteria 762.2 Batch fermentation 802.2.1 Principle of batch fermentations 802.2.2 Operating variables for batch fermentations 812.2.3 Batch fermentation simulation models 822.2.4 Optimization of anaerobic fermentation implementation 852.2.5 Optimization of aerobic fermentations 872.3 Continuous fermentations 942.3.1 Principle of continuous fermentations 942.3.2 Operating variables for continuous fermentations 952.3.3 Simulation model for continuous fermentations 962.3.4 Continuous fermentation dynamics 982.3.5 Steady state of continuous fermentations 992.3.6 Optimization of continuous anaerobic fermentation for metabolite production 1052.3.7 Optimization of continuous aerobic fermentation 1082.4 Optimal implementation of fed-batch fermentations 1112.4.1 Principle of fed-batch fermentations 1112.4.2 Operating variables for fed-batch fermentations 1122.4.3 Simulation model for fed-batch fermentation 1132.4.4 Substrate productivity and conversion efficiency for fed-batch fermentation 1182.4.5 Optimization of fed-batch fermentation for cell production 1192.4.6 Optimization of fed-batch fermentation for metabolite production 1252.5 References 131Chapter 3 Photobioreactor Engineering 133Hatem Ben Ouada, Jihène Ammar And Mohamed Ghoul3.1 Overview of different photobioreactor configurations 1333.1.1 Open cultivation systems 1353.1.2 Closed systems: photobioreactors 1413.2 Conclusion 1473.3 References 148Chapter 4 Bioreactor Hydrodynamics and Mixing 155Céline Loubière And Eric Olmos4.1 Introduction 1554.2 Hydrodynamics and macroscopic mixing in bioreactors 1564.2.1 Bioreactor mixing technologies 1564.2.2 Macroscopic flow fields 1614.2.3 Quantifying mixing capacities 1634.2.4 Liquid–solid mixing 1654.2.5 Liquid–gas mixing 1684.3 From macromix to micromix 1724.3.1 Fluctuations and dissipation rates of turbulent kinetic energy 1734.3.2 Description and calculation of hydromechanical stresses 1754.3.3 Spatial distribution of hydrodynamic parameters in agitated tanks 1754.4 Bioreactor mixture characterization method 1764.4.1 Residence time and mixing time 1774.4.2 Flow and velocity fields 1794.4.3 Computational fluid dynamics simulation 1814.5 Hydrodynamics–kinetics coupling 1834.5.1 Kinetic models 1834.5.2 Coupling issues 1844.5.3 Coupling applications 1854.6 Conclusion 1874.7 References 188Chapter 5 Bioreactor Extrapolation 191Céline Loubière, Eric Olmos And Mohamed Ghoul5.1 Introduction 1915.2 Introducing the bioreactor extrapolation concept 1915.3 Extrapolation methods 1945.3.1 Geometric and non-geometric similarities 1945.3.2 Scaling in non-aerated, agitation-based conditions 1965.3.3 Scaling in aerated condition and based on aeration 2015.3.4 Limits and assessment of bioreactor extrapolation strategies 2055.4 Conclusion 2065.5 References 206Part 2 Examples of Bioreactor Applications in the Food Industry 209Introduction to Part 2 211Mohamed GhoulChapter 6 Production of Fermented Beverages: Beer 213Franck Jolibert And Mohamed Ghoul6.1 Introduction 2136.2 Introduction to the brewing process 2146.2.1 Grinding and brewing operations 2156.2.2 Filtration and boiling operations 2166.2.3 Whirlpool operations and cooling 2166.2.4 Fermentation, maturation and saturation operations 2176.3 Substrate degradation pathways 2196.3.1 Carbon metabolism 2196.3.2 Nitrogen metabolism 2206.3.3 Phosphorus metabolism 2216.3.4 Sulfur metabolism 2216.4 Metabolite synthesis pathways 2226.4.1 Synthesis of higher alcohols 2226.4.2 Aldehyde synthesis 2236.4.3 Synthesis of organic acids 2236.4.4 Ester synthesis 2236.4.5 Diketone synthesis 2246.4.6 Synthesis of sulfur compounds 2246.5 Effects of physicochemical factors on the beer production process 2256.5.1 Effect of density 2256.5.2 Effect of temperature 2276.5.3 Effect of acidity 2276.5.4 Effect of inoculation rate 2286.5.5 Effect of pressure 2286.5.6 Effect of agitation and fermenter configuration 2286.5.7 Inhibition phenomena 2296.5.8 Infection by other microorganisms 2306.6 New trends in the beer fermentation process 2316.6.1 Yeast strain improvement 2326.6.2 Co-fermentations 2336.6.3 Fermentation processes 2346.6.4 Development of rapid control techniques 2356.6.5 Conclusions and perspectives 2366.7 References 236Chapter 7 Production of Biomass and Bioactives by Microalgae 239Hatem Ben Ouada And Jihène Ammar7.1 Introduction 2397.2 Biomass production from microalgae 2407.3 The main bioactives derived from microalgae 2427.3.1 Pigments 2437.3.2 Extracellular polymeric substances 2497.3.3 Lipids 2517.3.4 Polyunsaturated fatty acids 2517.4 Other microalgae potential 2537.5 Conclusion 2557.6 References 255Chapter 8 Economic and Environmental Optimization of Fermentation Processes: Ethanol and Glutamic Acid Production 265Jean-Marc Engasser And Mohamed Ghoul8.1 Economic assessment and optimization of fermentation processes 2668.1.1 Methodology for economic assessment of fermentation processes 2668.1.2 Range of cost of fermentation processes 2678.1.3 Process cost analysis 2678.2 Environmental assessment and optimization of fermentation processes 2688.2.1 Environmental impacts of lifecycle assessment 2688.2.2 Assessment of environmental impact indicators 2698.2.3 Environmental analysis and optimization of fermentation processes 2708.3 Optimization of the ethanol fermentation process 2718.3.1 Ethanol production processes 2718.3.2 Kinetics of ethanol fermentation 2728.3.3 Optimum implementation of ethanol fermentation 2748.3.4 Possibilities for intensifying ethanol fermentation 2778.3.5 Environmental optimization of the ethanol production process 2798.4 Optimization of the glutamic acid fermentation process 2808.4.1 Glutamic acid production process 2808.4.2 Kinetics of glutamic acid fermentation 2818.4.3 Optimum implementation of glutamic acid fermentation 2838.4.4 Fermentation intensification strategy 2888.4.5 Environmental optimization of the glutamic acid fermentation process 2898.5 References 290Conclusion 293Mohamed GhoulList of Authors 295Index 297

Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.

• Preface xiMohamed GhoulIntroduction xiiiJean-Marc Engasser And Mohamed GhoulPart 1 The Fundamentals of Fermentation and Photobioreactor Engineering 1Introduction to Part 1 3Jean-Marc Engasser And Mohamed GhoulChapter 1 Principles of Fermentation Engineering 9Jean-Marc Engasser And Mohamed Ghoul1.1 Mass balances 91.1.1 Initial–final mass balances 101.1.2 Instantaneous mass balances 121.2 Heat balances 161.2.1 Heat generation rate in fermenters 171.2.2 Air heat input and output rates 181.2.3 Cooling rate of a fermenter 181.2.4 Heat balance of a fermenter 201.2.5 Example: instantaneous heat balance of an aerated fermenter 211.3 Microbial kinetics 231.3.1 Stoichiometry of microbial reactions 231.3.2 Fermentation rates 251.3.3 Microbial kinetic laws 331.4 Oxygen consumption, solubility and transfer in fermenters 441.4.1 Oxygen consumption rates 441.4.2 Oxygen solubility in fermentation media 521.4.3 Oxygen transfer rate in a fermenter 551.4.4 Variation in dissolved oxygen concentration 621.5 CO2 production, solubility and transfer in fermenters 641.5.1 CO2 production rate 651.5.2 Solubility and dissociation equilibria of CO2 681.5.3 CO2 transfer rate 701.5.4 Variation in dissolved CO2 concentration during aerobic fermentation 711.6 References 73Chapter 2 Fermenter Implementation: Principle and Optimization 75Mohamed Ghoul And Jean-Marc Engasser2.1 Optimal fermenter implementation 752.1.1 Fermenter optimization criteria 762.2 Batch fermentation 802.2.1 Principle of batch fermentations 802.2.2 Operating variables for batch fermentations 812.2.3 Batch fermentation simulation models 822.2.4 Optimization of anaerobic fermentation implementation 852.2.5 Optimization of aerobic fermentations 872.3 Continuous fermentations 942.3.1 Principle of continuous fermentations 942.3.2 Operating variables for continuous fermentations 952.3.3 Simulation model for continuous fermentations 962.3.4 Continuous fermentation dynamics 982.3.5 Steady state of continuous fermentations 992.3.6 Optimization of continuous anaerobic fermentation for metabolite production 1052.3.7 Optimization of continuous aerobic fermentation 1082.4 Optimal implementation of fed-batch fermentations 1112.4.1 Principle of fed-batch fermentations 1112.4.2 Operating variables for fed-batch fermentations 1122.4.3 Simulation model for fed-batch fermentation 1132.4.4 Substrate productivity and conversion efficiency for fed-batch fermentation 1182.4.5 Optimization of fed-batch fermentation for cell production 1192.4.6 Optimization of fed-batch fermentation for metabolite production 1252.5 References 131Chapter 3 Photobioreactor Engineering 133Hatem Ben Ouada, Jihène Ammar And Mohamed Ghoul3.1 Overview of different photobioreactor configurations 1333.1.1 Open cultivation systems 1353.1.2 Closed systems: photobioreactors 1413.2 Conclusion 1473.3 References 148Chapter 4 Bioreactor Hydrodynamics and Mixing 155Céline Loubière And Eric Olmos4.1 Introduction 1554.2 Hydrodynamics and macroscopic mixing in bioreactors 1564.2.1 Bioreactor mixing technologies 1564.2.2 Macroscopic flow fields 1614.2.3 Quantifying mixing capacities 1634.2.4 Liquid–solid mixing 1654.2.5 Liquid–gas mixing 1684.3 From macromix to micromix 1724.3.1 Fluctuations and dissipation rates of turbulent kinetic energy 1734.3.2 Description and calculation of hydromechanical stresses 1754.3.3 Spatial distribution of hydrodynamic parameters in agitated tanks 1754.4 Bioreactor mixture characterization method 1764.4.1 Residence time and mixing time 1774.4.2 Flow and velocity fields 1794.4.3 Computational fluid dynamics simulation 1814.5 Hydrodynamics–kinetics coupling 1834.5.1 Kinetic models 1834.5.2 Coupling issues 1844.5.3 Coupling applications 1854.6 Conclusion 1874.7 References 188Chapter 5 Bioreactor Extrapolation 191Céline Loubière, Eric Olmos And Mohamed Ghoul5.1 Introduction 1915.2 Introducing the bioreactor extrapolation concept 1915.3 Extrapolation methods 1945.3.1 Geometric and non-geometric similarities 1945.3.2 Scaling in non-aerated, agitation-based conditions 1965.3.3 Scaling in aerated condition and based on aeration 2015.3.4 Limits and assessment of bioreactor extrapolation strategies 2055.4 Conclusion 2065.5 References 206Part 2 Examples of Bioreactor Applications in the Food Industry 209Introduction to Part 2 211Mohamed GhoulChapter 6 Production of Fermented Beverages: Beer 213Franck Jolibert And Mohamed Ghoul6.1 Introduction 2136.2 Introduction to the brewing process 2146.2.1 Grinding and brewing operations 2156.2.2 Filtration and boiling operations 2166.2.3 Whirlpool operations and cooling 2166.2.4 Fermentation, maturation and saturation operations 2176.3 Substrate degradation pathways 2196.3.1 Carbon metabolism 2196.3.2 Nitrogen metabolism 2206.3.3 Phosphorus metabolism 2216.3.4 Sulfur metabolism 2216.4 Metabolite synthesis pathways 2226.4.1 Synthesis of higher alcohols 2226.4.2 Aldehyde synthesis 2236.4.3 Synthesis of organic acids 2236.4.4 Ester synthesis 2236.4.5 Diketone synthesis 2246.4.6 Synthesis of sulfur compounds 2246.5 Effects of physicochemical factors on the beer production process 2256.5.1 Effect of density 2256.5.2 Effect of temperature 2276.5.3 Effect of acidity 2276.5.4 Effect of inoculation rate 2286.5.5 Effect of pressure 2286.5.6 Effect of agitation and fermenter configuration 2286.5.7 Inhibition phenomena 2296.5.8 Infection by other microorganisms 2306.6 New trends in the beer fermentation process 2316.6.1 Yeast strain improvement 2326.6.2 Co-fermentations 2336.6.3 Fermentation processes 2346.6.4 Development of rapid control techniques 2356.6.5 Conclusions and perspectives 2366.7 References 236Chapter 7 Production of Biomass and Bioactives by Microalgae 239Hatem Ben Ouada And Jihène Ammar7.1 Introduction 2397.2 Biomass production from microalgae 2407.3 The main bioactives derived from microalgae 2427.3.1 Pigments 2437.3.2 Extracellular polymeric substances 2497.3.3 Lipids 2517.3.4 Polyunsaturated fatty acids 2517.4 Other microalgae potential 2537.5 Conclusion 2557.6 References 255Chapter 8 Economic and Environmental Optimization of Fermentation Processes: Ethanol and Glutamic Acid Production 265Jean-Marc Engasser And Mohamed Ghoul8.1 Economic assessment and optimization of fermentation processes 2668.1.1 Methodology for economic assessment of fermentation processes 2668.1.2 Range of cost of fermentation processes 2678.1.3 Process cost analysis 2678.2 Environmental assessment and optimization of fermentation processes 2688.2.1 Environmental impacts of lifecycle assessment 2688.2.2 Assessment of environmental impact indicators 2698.2.3 Environmental analysis and optimization of fermentation processes 2708.3 Optimization of the ethanol fermentation process 2718.3.1 Ethanol production processes 2718.3.2 Kinetics of ethanol fermentation 2728.3.3 Optimum implementation of ethanol fermentation 2748.3.4 Possibilities for intensifying ethanol fermentation 2778.3.5 Environmental optimization of the ethanol production process 2798.4 Optimization of the glutamic acid fermentation process 2808.4.1 Glutamic acid production process 2808.4.2 Kinetics of glutamic acid fermentation 2818.4.3 Optimum implementation of glutamic acid fermentation 2838.4.4 Fermentation intensification strategy 2888.4.5 Environmental optimization of the glutamic acid fermentation process 2898.5 References 290Conclusion 293Mohamed GhoulList of Authors 295Index 297