Protein production: scale-up

Duncan Clark Duncan at
Mon Jun 12 10:24:46 EST 1995

In article: <1995Jun11.105322.8890 at mbcf>  heath at (Richard_Heath) writes:

> If I remember from my PhD days, the switch from shake flask to fermentor
> changes things a lot! (Even swithching from one size shake flask to another
> alters things - mainly due to aeration efficiency, I think) However, scaling up
> fermentors should not be too much of a problem...  Thus, I would forget the 
> shake flasks pretty much altogether, and optimise in a small fermentor, then 
> go up to the big'un (I only got as big as 30 liters, and optimised in a 2 
> liter).  Things like the medium will probably remain the same - aeration is 
> going to be one of the biggest factors.  You can, of course, also maintain a
> stable pH/aeration etc in the fermentor.

It may sound easy ie 2 litres to 20l etc but going up further will be more 
difficult ie change in baffle size, impeller design/size etc etc. I would 
monitor everything, OD, dO2, dCO2, pH, rpm, temp etc If possible avoid using
an expression system that needs Ampicillin. Go for kanamycin/neomycin. Amp
is destroyed in minutes so you may land up with just E.coli minus your 
expression plasmid! Definately avoid shake flasks.

Good luck

My mind's made up. Don't confuse me with the facts!

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