Industrial Fermenters
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Industrial Fermenters Presentation Transcript

  • 1. Industrial fermenters Growing cells on a large scale
  • 2.  
  • 3. Industrial fermenters
    • Can hold up to 200 000 litres of culture
    • Cells are provided with nutrients and very carefully controlled environment to keep them in desired growth stage
    • Usually made out of stainless steel as many fermentations produce acid.
    • Nutrients and other materials are fed in by valve operated pipelines.
  • 4. Industrial fermenters
  • 5. Industrial fermenters
    • Conditions in the fermenter are carefully monitored to regulate cell growth.
    • Fermenter and all pipework must be sterile before fermentation begins
    • This is usually achieved by flushing the whole system with superheated steam before the production begins.
  • 6. Industrial fermenters
  • 7. Industrial fermenters
    • Interior is monitored by sterilisable probes which record temp., pressure, stirrer speed, pH, oxygen and carbon dioxide levels.
    • These are all recorded and electronic control systems with automatic valves will regulate them.
    • E.g. if medium becomes too acidic, bases can be added from a reservoir to correct the pH
  • 8. Industrial fermenters
    • A fermenter with a 30 000 gallon capacity
  • 9. Industrial fermenters
    • The production of microbial products is called fermentation but it is not fermentation in the defined sense of the word.
    • Process if frequently aerobic so ferementer has to be well aerated.
    • Incoming air is filtered and pumped into the base of the fermenter – a valve releases the pressure from the top f the tank.
  • 10. Industrial fermenters
  • 11. Industrial fermenters
    • The aeration will be sufficient to mix many cultures
    • If the culture is thick or sticky additional stirring is required by a motor driven paddle called an impeller .
    • While initially the culture may need warming to start of the process – once it has started a cooling system is vital.
  • 12. Industrial fermenters Control panel for an industrial fermentation operation
  • 13. Industrial fermenters
    • An antibiotic producing fermentation may use a tonne of sugar a day.
    • The organisms are likely to raise the temperature of the culture by more than 1 0 C per hour ; more heat will come from the activity of the impeller.
    • This rise in temperature could quickly kill the microbes if not cooled.
    • Cooling is achieved by either a water jacket or cooling coils inside the fermenter.
  • 14. Industrial fermenters
  • 15. Industrial fermenters
    • Most fermentations are batch processes, e.g. beer and wine, penicillin
    • Nutrients and the innoculum are added to the sterile fermenter and left to get on with it!
    • Anti-foaming agent may be added.
    • Once the desired amount of product is present in the fermenter the contents are drained off and the product is extracted.
  • 16. Industrial fermenters Fermenters in an American winery
  • 17. Industrial fermenters
    • Some products are made by a continuous culture system.
    • There is a steady stream of nutrient input, and spent medium is drained off.
    • Not many products are made this way but manufacturers would like to be able to make most products this way……..why?