Yeast cell cake characterization in alcohol solution for efficient microfiltration

Abstract

Microfiltration is widely used to remove microbial cells from the fermentation broth in the downstream processing of biotechnological products. Because filtration behaviors are strongly affected by the characteristics of the microbial cell cake formed on the surface of the membrane, insights into the cake structure facilitate the design and operation of filter equipment and membranes. In the alcohol fermentation process using a yeast strain, the cake characteristics are considered to be complicated because yeast cells are strongly influenced by external factors such as filtration pressure and alcohol concentration. In this study, we evaluated the membrane filtration properties, in particular the cake characteristics of a yeast suspension containing alcohol. Microfiltration experiments were performed in the dead-end filtration mode using yeast suspensions with several ethanol concentrations (0–20 wt%) under constant pressure. Flux decline behaviors caused by yeast cake were put in a similar form for 0–15 wt% ethanol concentrations. In contrast, a severe flux decline was observed for the suspension with 20 wt% ethanol concentration. It was also observed that in the membrane filtration of yeast cells with 20 wt% ethanol concentration, the cake structure became denser and the filtration resistance remarkably increased because of cellular destruction. Furthermore, the yeast cake exhibited a high compressibility in the solution containing a 20 wt% ethanol concentration. Therefore, the filtration rate of the alcoholic fermentation broth is not significantly improved by increased pressure due to the increase in the cake resistance.