Quantification and modeling of macroparticle-induced mechanical stress for varying shake flask cultivation conditions

• Published in: Frontiers in bioengineering and biotechnology Vol. 11; p. 1254136
• Main Authors: Schrader, Marcel, Schrinner, Kathrin, Polomsky, Laura, Ivanov, Dimitri, Kampen, Ingo, Schilde, Carsten, Krull, Rainer, Kwade, Arno
• Format: Journal Article
• Language: English
• Published: Frontiers Media S.A 04.09.2023
• Subjects: Bioengineering and Biotechnology; CFD-DEM simulation; filamentous microorganism; macroparticle-enhanced cultivation; mechanical stress; rebeccamycin; shake flask
• ISSN: 2296-4185; 2296-4185
• DOI: 10.3389/fbioe.2023.1254136

In biotechnological processes, filamentous microorganisms are known for their broad product spectrum and complex cellular morphology. Product formation and cellular morphology are often closely linked, requiring a well-defined level of mechanical stress to achieve high product concentrations. Macroparticles were added to shake flask cultures of the filamentous actinomycete Lentzea aerocolonigenes to find these optimal cultivation conditions. However, there is currently no model concept for the dependence of the strength and frequency of the bead-induced stress on the process parameters. Therefore, shake flask simulations were performed for combinations of bead size, bead concentration, bead density and shaking frequency. Contact analysis showed that the highest shear stresses were caused by bead-bottom contacts. Based on this, a newly generated characteristic parameter, the stress area ratio (SAR), was defined, which relates the bead wall shear and normal stresses to the total shear area. Comparison of the SAR with previous cultivation results revealed an optimum pattern for product concentration and mean product-to-biomass related yield coefficient. Thus, this model is a suitable tool for future optimization, comparison and scaling up of shear-sensitive microorganism cultivation. Finally, the simulation results were validated using high-speed recordings of the bead motion on the bottom of the shake flask.