Donal F Day
A Wilbert and Sons Endowed Professor
Audubon Sugar Institute
LSU Agricultural Center
Over 40 years professional experience (35 years with LSU AgCenter) in microbial physiology and industrial microbiology, research and development (laboratory-, bench- and pilot scale) relating to food, diagnostic, pharmaceutical and energy industries, more than 200 technical publications and 20 patents. Expertise in the areas of biofuels, fermentation, new product development and industrial application, carbohydrates, polysaccharides, enzymes, immobilized cells and cell culture. Research funding averaging $4.46 million per year for the past 4 years. Member-- Southern Regional Development Committee/USDA- Value Added Products from Renewable Resources (chair- Specialty Chemicals from Renewable Resources). Reviewer, US Dept. of Energy.
Microorganisms have been used for many centuries to produce useful products. The practice of fermentation grew initially out of traditional methods for producing food products. With the coming of World War I, the need to produce chemicals for the war effort led to the development of much of the batch fermentation technology in use today. Little has changed in modern industrial fermentation practice. Production systems are normally batch operations, rather than more efficient continuous systems. This in part is a function of the nature of the microorganism production systems. An effort will be made to present the current state of the art for industrial fermentations, production and hardware, as well as give a perspective on the potential of immobilization for fermentation processes.