The word Fermentation is derived from Latin word fervere which means to boil. But the conventional definition of Fermentation is to break down of larger molecules into smaller and simple molecules using microorganisms. In Biotechnology, Fermentation means any process by which microorganisms are grown in large quantities to produce any type of useful materials.

1. Direct by : Ahmed
Nasser

2. • The word Fermentation is derived from Latin
word fervere which means to boil.
• But the conventional definition of Fermentation is
to break down of larger molecules into smaller
and simple molecules using microorganisms.
• In Biotechnology, Fermentation means any
process by which microorganisms are grown in
large quantities to produce any type of useful
materials.

3. •Biomass like baker’s yeast and SCP (single
cell protein)
•Cell product these product are categorized as
either extracellular or intracellular
like Enzymes, Antibiotics, Vitamins,
Organic acids
•Modified Compounds (biotransformation)
Fermentation products
Most fermented products are formed into three types

4. Microorganisms used in
FermentationMicroorganisms used in Fermentation include
bacteria,
fungi, algae and actinomycetes. The commonly
used
species are-
• Bacteria : Bacillus subtilis
• Fungi : Saccharomyces cerevisia, Aspergillus
niger
• Algae: Spirulina maxima
• Actinomycetes: Streptomyces griseus

5. features of Industrial Microbial strains
1. Genetic stability, the fermenter conditions don't effect
on the microbial genetic.
2. Efficient production of the target product.
3. Limited or no need for vitamins and additional growth
factors.
4. Utilization of wide range of low-cost and readily
available carbon sources.
5. Ready harvesting from the fermentation.
6. Ready breakage, if the target product is intracellular.
7. Speed of growth

6. Improvement of industrial strains of
microorganisms
Means improvement of the productivity of the
microorganisms those are used in industrial
production of fermented products.
Strains improvement are given: Rapid growth,
Non-toxicity to humans, Ability to use cheaper
substrates.
This can be done by two techniques
1. Mutation
2. Recombination

7. Improvement of industrial strains of
microorganisms
Mutation
• The changes those occur in the nucleotide
sequence of DNA are called as mutation. The
strain that exhibits altered characters due to
mutation is called mutant.
• Spontaneous and Induced Mutations
• Mutations occur in vivo spontaneously or after
induction with mutagenic agents.
• Mutations can also be induced in vitro by the
use of genetic engineering techniques.

8. Improvement of industrial strains of
microorganisms
Recombination
• The process of recombination helps to
generate new combination of genes from
different individuals.
• The process of recombination is applicable to
fungi and bacteria, to resistance or production
of new product.

9. • Microbial Growth Kinetics
describe how the microbe
grows in the fermenter.
This information is
important to determine
optimal batch times.
• The growth of microbes in
a fermenter can be broken
down into four stages:
• Lag Phase
• Exponential Phase
• Stationary Phase
• Death Phase

10. • Lag Phase
•This is the first phase in the fermentation
process
•The cells have just been injected into a
new environment and they need time to
adjust accordingly
•Cell growth is minimal in this phase.

11. • Exponential Phase (Log)
•The second phase in the fermentation
process
•The cells have adjusted to their
environment and rapid growth takes
place
•Cell growth rate is highest in this phase

12. • Stationary phase
•This is the third phase in the fermentation
process
•The cell growth rate has leveled off and
become constant
•The number of cells multiplying equals
the number of cells dying

13. • Death phase
•The fourth phase in the fermentation
process
•The number of cells dying is greater than
the number of cells multiplying
• The cause of the death phase is
usually that the cells have consumed
most of the nutrients in the medium and
there is not enough left for
sustainability

14. • 1-carbon source
• 2-nitrogen source
• 3-phosphorus and Sulphur
• 4-minor and trace elements
• 5- vitamins, such as biotin and riboflavin(required by
some microorganisms)
• 6-oxygen aerobic fermentation
• 7-buffers of the PH controlled by acid and alkali additions
• 8-antifoam agents may be required
• 9-for some processes precursor, inducer or inhibitor
compounds must be introduce certain stages of the
fermentation
General media requirments

15. The main factors that affect the choice of
individual raw materials are as follows:
1. coast and availability
2. Easy of handling in solid or liquid
forms along with associated transport
and storage coast
3. sterilization requirements and any
potential denaturation problems

16. TYPES OF FERMENTATION
PROCESSES
• Submerged Cultivation:
Submerged cultivation of microbial cells in
bioreactors guarantees a controlled environment
for the efficient production of high-quality end
products and to achieve optimum productivity and
yield. the relevant applications for batch, fed-
batch, and continuous cultivation of
microorganisms in liquid media used in the
production of different types of food industry
products

17. • Solid Substrate Fermentation:
The term “solid substrate fermentation” (SSF) or
“solid substrate cultivation” (SSC) is used for
systems where microorganisms are cultured on
the surface of a concentrated water-insoluble
substrate (usually containing polysaccharides as
a carbon and energy source) with a low level of
free water.
TYPES OF FERMENTATION
PROCESSES

18. Submerged
Cultivation
1.Batch culture
2.Continuous culture
3.Fed batch culture

19. Batch culture (closed system)
Batch culture involve adding all
nutrient to the fermenter prior to
inoculation; no nutrients are added to,
or medium removed from the
fermenter during the culture phase

21. Continuous culture (Open system)
Continuous culture involves removing
medium (culture) from the fermenter
continuously and replacing this with
fresh medium, usually at the same rate

23. Fed-batch culture
Fed batch culture is a batch culture in
which a fresh aliquot of or more nutrient is
continuously or periodically fed into the
fermentor during the fermentation period
without the removal of the culture fluid.

24. Fermenter Bioreactor
Device used to maintain
optimal condition for
bacterial and yeast growth
Device used to maintain
optimal condition for animal
cell and tissue growth
Small size ~2 litres Large size from few litres to
cube meters
Takes 30 min to complete
the process
Takes 24 hr
Sterilization full
(the tanks and media)
In empty only the tanks
without media
No viral thread It’s may have viral thread

25. 1. Stirred Tank Bioreactor
2. Airlift Bioreactor
3. Packed Bed Bioreactor
4. Fluidized Bed Bioreactor
5. Photo Bed Bioreactor
6. Membrane Bioreactor
7. Rotary Drum Bioreactor
8. Mist Bioreactor