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Basics of Fermentation Technology and Fermentor Design 3795
Basics of Fermentation Technology and Fermentor Design 3795
Basics of Fermentation Technology and Fermentor Design 3795
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• Use of micro-organisms for large scale industrial
processes
Sources
Isolation methods
Growth Media
Sources of nutrition
Sources of nutrition
• Trace elements: Zn, Mo, Mn, Cu, Co required for metabolism or in
metallo-enzymes or in proteins (Hb)
• Inducers, precursors, repressors: for enzymes to function in
metabolic processes inducers are required. Sometimes presence of
presursors enhances production of a secondary metabolite or production
an enzyme can be repressed due to repressors. Eg streptomycin is nduced
by yeast extract, Sec metabolites can be repressed due to some cpds.
CULTURING
Temperature
pH
Agitation To be carefully monitored and maintained
O2 conc
Among the several factors that influence killing are temperature, pH,
osmotic pressure, shear, mass transport, and concentrations of extraneous
substances that also react with the killing agent. These factors operate
synergistically, and temperature plays roles other than simply affecting
the kinetics of a reaction
Aeration and Mixing
V shaped notch
• Incrs turbulence
• Incr eff of O2 transfer
• Improves growth of MO
Fermentation
Fervere: to boil
In Microbiology
Any process for the production of useful products through mass culture of MO
In Biochemistry
The numerous O-R reactions in which organic compounds used as carbon and
energy act as acceptors and donors of H2 ion. The organic cpd gives rise to
various products of fermentation which accumulate in the growth medium
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Some important fermentation products
Some important fermentation products
Winemaking fermenter
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General Aspects of
Fermentation Processes
Fermenter
Culture Cell
Stock Shake Seed fluid separation
culture flask fermenter
Cell free
supernatant
Medium STERILIZATION
DOWNSTREAM
Product packaging PROCESSING
Cross section of a fermenter for Penicillin production
( Copyright: http://web.ukonline.co.uk/webwise/spinneret/microbes/penici.htm)
Cross section of a fermenter for Penicillin production ( Copyright: 25
http://web.ukonline.co.uk/webwise/spinneret/microbes/penici.htm)
Flow sheet of a multipurpose fermenter and its
auxiliary equipment
Basic modes of operations of a fermenter
1. Batch culture
Batch fermentation refers to
• a partially closed system in which most of the materials required
are loaded onto the fermentor, decontaminated before the
process starts and then, removed at the end.
2. Continuous culture
Continuous culture is a technique involving feeding the microorganism
used for the fermentation with fresh nutrients and, at the same
time, removing spent medium plus cells from the system
3. Fed-batch processes
Basically, cells are grown under a batch regime for some time, usually until
close to the end of the exponential growth phase.
At this point, the reactor is fed with a solution of substrates, without the
removal of culture fluid.
Two cases can be considered: the production of a growth associated product and
the production of a non-growth associated product. In the first case, it is
desirable to extend the growth phase as much as possible, minimizing the
changes in the fermenter as far as specific growth rate, production of the
product of interest and avoiding the production of by-products.
For non-growth associated products, the fed-batch would be having two phases:
a growth phase in which the cells are grown to the required concentration and
then a production phase in which carbon source and other requirements for
production are fed to the fermenter.
This case is also of particular interest for recombinant inducible systems: the
cells are grown to high concentrations and then induced to express the
recombinant product
Types of Bioreactors