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@ARTICLE{Eberz:1052075,
      author       = {Eberz, Jörg and Strehl, Lara and Mann, Marcel and Jupke,
                      Andreas and Magnus, Jørgen Barsett},
      title        = {{P}hase separation behaviour during direct solvent
                      extraction of {C}orynebacterium glutamicum fermentation
                      broth – {S}ystematic study of crud suppression},
      journal      = {Current research in green and sustainable chemistry},
      volume       = {10},
      issn         = {2666-0865},
      address      = {Amsterdam},
      publisher    = {Elsevier},
      reportid     = {FZJ-2026-00744},
      pages        = {100448 -},
      year         = {2025},
      note         = {Funding: Systematische Untersuchung der
                      Flüssig-flüssig-Extraktion von Fermentationsbrühen mit
                      biologischen Feststoffen – Grant No. 01IF22343 N”, by
                      the Federal Ministry of Economic Affairs and Climate Action
                      (BMWK) within the framework of the “Industrielle
                      Gemeinschaftsforschung" program based on a resolution of the
                      German Bundestag},
      abstract     = {The economic competitiveness of bio-based production
                      processes is often hindered by the high costs associated
                      with downstream processing, compared to fossil-based
                      methods. Liquid-liquid extraction is a widely used technique
                      for aqueous fermentation systems and offers significant
                      cost-saving potential, especially if extraction could be
                      performed directly from the fermentation broth without prior
                      cell separation. However, this is often hindered by the
                      formation of "crud" — a deposit or emulsion at the
                      interface between two partially settled phases. This study
                      investigates the liquid-liquid phase separation of
                      Corynebacterium glutamicum DM 1933 fermentation broths using
                      five different solvents. We systematically examined the
                      impact of cell surface properties, modified through nutrient
                      concentration, on crud formation. In addition, the variation
                      in salt concentration and pH after fermentation was
                      analysed. Our findings show that the present nutrient
                      concentration influences the cell surface properties and,
                      consequently, crud formation. A more hydrophilic cell
                      surface was present at a lower phosphate concentration,
                      whereas a more hydrophobic cell surface was measured for a
                      lower nitrogen and iron concentration. With a more
                      hydrophobic cell surface, the fermentation broth showed a
                      large crud phase, while a decrease in crud formation could
                      be seen for fermentation broths with a more hydrophilic cell
                      surface. Furthermore, the crud formation is influenced by
                      the pH, cell and salt concentration and strongly by the used
                      solvent.},
      cin          = {IBG-2},
      ddc          = {540},
      cid          = {I:(DE-Juel1)IBG-2-20101118},
      pnm          = {2172 - Utilization of renewable carbon and energy sources
                      and engineering of ecosystem functions (POF4-217)},
      pid          = {G:(DE-HGF)POF4-2172},
      typ          = {PUB:(DE-HGF)16},
      doi          = {10.1016/j.crgsc.2025.100448},
      url          = {https://juser.fz-juelich.de/record/1052075},
}