Dissolved Oxygen in Biopharma

Dissolved oxygen levels in an aerobic fermentation or cell culture broth is one of the critical key variables in upstream biomanufacturing.

Through the Krebs Cycle, cells put DO to use in the catabolism which fuels their reproduction, maintenance and anabolism in general, and in anabolism itself as building blocks. Usually, a precise optimal DO profile needs to administered and maintained throughout the runs to maximize product titers and yields.

If the cells are deprived of adequate DO, their anabolism is impaired and thus product levels fail to reach their peak. On the other hand, too much DO surrounding the cells results in the excess formation of Reactive Oxygen Species (ROS), which eventually leads to metabolic inhibition in the cells’ protein synthesis machinery and therefore reduced product yields. 

For decades, bioprocess engineers have recruited in-line DO sensors into their Process Analytical Technologies to monitor and govern their fermenters via biocontrollers. This webinar explores why and how DO control strategies benefit from competent in-line DO sensing technologies along with other cutting-edge sensor technologies that are continuously improving the abilities of biocontrollers to maintain desired fermentation conditions.