Pasteurellosis vaccine commercialization: Physiochemical factors for optimum production

Siti Nur Hazwani Oslan and Tan, Joo Shun and Abdul Hafidz Yusoff and Ahmad Ziad Sulaiman and Mohd Azrie Awang and Azwan Mat Lazim and Lim, Si Jie and Siti Nurbaya Oslan and Mohd Zamri Saad and Arbakariya B. Ariff (2022) Pasteurellosis vaccine commercialization: Physiochemical factors for optimum production. Processes, 10 (1248). pp. 1-15. ISSN 2227-9717

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Pasteurella spp. are Gram-negative facultative bacteria that cause severe economic and animal losses. Pasteurella-based vaccines are the most promising solution for controlling Pasteurella spp. outbreaks. Remarkably, insufficient biomass cultivation (low cell viability and productivity) and lack of knowledge about the cultivation process have impacted the bulk production of animal vaccines. Bioprocess optimization in the shake flask and bioreactor is required to improve process efficiency while lowering production costs. However, its state of the art is limited in providing insights on its biomass upscaling, preventing a cost-effective vaccine with mass-produced bacteria from being developed. In general, in the optimum cultivation of Pasteurella spp., production factors such as pH (6.0–8.2), agitation speed (90–500 rpm), and temperature (35–40 °C) are used to improve production yield. Hence, this review discusses the production strategy of Pasteurella and Mannheimia species that can potentially be used in the vaccines for controlling pasteurellosis. The physicochemical factors related to operational parameter process conditions from a bioprocess engineering perspective that maximize yields with minimized production cost are also covered, with the expectation of facilitating the commercialization process.

Item Type: Article
Keyword: Pasteurellosis , Pasteurella multocida , Mannheimia haemolytica , Cultivation process , Physiochemical factors , Maximizing yields , Minimizing cost
Subjects: T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP248.13-248.65 Biotechnology
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SAFRUDIN BIN DARUN -
Date Deposited: 30 Sep 2022 09:25
Last Modified: 30 Sep 2022 09:25

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