Presentation on

operations of fermentor
By group 4
Industrial and microbial biotechecnology
What's a fermentor?
• A fermentor is a device used to cultivate
microorganisms under controlled conditions. It can
be used for a variety of purposes, including the
production of antibiotics, vitamins, enzymes, and
other biological products. The basic components of
a fermentor include a vessel, a heat exchanger, a
stirrer, and a sparger. The vessel is where the
microorganisms are grown, the heat exchanger
controls the temperature of the fermentation, the
stirrer keeps the contents of the vessel mixed, and
the sparger supplies oxygen to the microorganisms.
Microorganisms used are;
• The microorganisms that are grown in a fermentor
can be bacteria, fungi, or algae. The most common
type of bacteria used in fermentation is Escherichia
coli, which is used to produce enzymes and other
products. Fungi, such as Aspergillus niger and
Penicillium chrysogenum, are used to produce
enzymes and antibiotics. Algae, such as Chlorella
vulgaris, are used to produce food and fuel.
Different microorganisms require different
conditions for growth, so the temperature, pH, and
nutrient content of the fermentation must be
carefully controlled.
Stages of fermentation
• there arethree main stages of fermentation. The
first stage is the lag phase, where the
microorganisms adapt to the new environment and
start to multiply. The second stage is the
exponential or logarithmic phase, where the
microorganisms grow rapidly. The third and final
stage is the stationary phase, where the growth of
the microorganisms slows down and eventually
stops. After this, the fermentor is harvested and the
products are extracted.
Operations of a fermentor
• First, the fermentor is sterilized to kill any
microorganisms that might contaminate the
culture. Next, the fermentor is inoculated with the
desired microorganisms. During the fermentation
process, the temperature, pH, and nutrients are
monitored and controlled to optimize the growth of
the microorganisms. Air is also supplied to the
fermentor through the sparger to provide oxygen
for the microorganisms. After the fermentation is
complete, the microorganisms are separated from
the culture broth and the desired products are
extracted.