Optimization of cell cultivation processes using plant-based antifoam agents

In view of rising global meat consumption, other production methods need to be developed alongside livestock farming to help meet demand while respecting planetary boundaries. Plant-based, fermentation-based or cell culture-based foods offer promising possibilities. However, in order to be able to offer these at economically attractive conditions, their production processes must be further optimized.

Focus on innovative process strategies

Bioreactors play a crucial role in modern food technology applications such as precision fermentation or cell cultivation. They enable the scalable and efficient production of cells, which is essential to minimize manufacturing costs. A central - and yet often neglected - challenge in production is foam formation in bioreactors. Foams can impair the differentiation and growth of cells and thus reduce quality and yield. The selection and application of suitable anti-foaming agents is therefore crucial to ensure consistent and reproducible growth of high cell densities.

A particular focus of this research project is the use of plant-based oils as antifoaming agents. These are not only cost-effective and easily scalable, but also potentially beneficial for cell growth and differentiation - especially in the production of fat cells. By systematically analyzing the effects of different antifoaming agents (e.g. plant-based oils, plant-based emulsifiers and hydrophobic silicas), antifoam concentrations, bioprocess parameters and cell types, the project aims to provide insights into optimization strategies for consistent cell growth and improved differentiation efficiency.

The identification of optimal antifoam agents and their concentration could not only lead to streamlined production and reduced costs, but also improve product quality and quantity and shorten time to market. Furthermore, the findings from potential synergistic effects with other products could pave the way for innovative formulations and strategies in the food technology industry.

Leibniz University Hanover

Project leader: PD Dr. Antonina Lavrentieva

Cooperation partner: Cultimate Foods GmbH

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