Fermentation Biotechnology lecture for Biology, Botany, Zoology, Chemistry, Biotechnology, Microbiology and Genetics Students by Salman Saeed Lecturer Botany University College of Management and Sciences Khanewal, Pakistan. About Author: Salman Saeed Qualification: M.Sc. (Botany), M.Phil. (Biotechnology) from BZU Multan. M.Ed. & B.Ed. from GCU Faisalabad, Pakistan

1. Course Title:
Introduction to Biotechnology
Course Instructor:
SALMAN SAEED
Botany department
UNIVERSITY college of management & Sciences, Khanewal,
PAKSITAN

3. Large Scale Biotech Product
Production
The large-scale production of biotechnological products
refers to the mass production of biological substances and
materials through biotechnology processes. This can
involve the use of microorganisms, such as bacteria and
yeast, or cells from higher organisms, such as plant and
animal cells, to produce a wide range of products, including
medicines, vaccines, biofuels, and industrial enzymes. The
production process often involves the use of bioreactors,
where conditions such as temperature, pH, and nutrient
levels are carefully controlled to optimize product yield. The
scale of production can range from small-scale laboratory
experiments to large commercial-scale production facilities.

4. What are Bioreactors
 A bioreactor is a device or system that is used to
cultivate and grow biological cells, tissues, or
organisms under controlled conditions. Bioreactors are
essential in many industries, including food,
pharmaceutical, and biofuels production.
 The history of bioreactors can be traced back to the
early 20th century, with the development of the first
stirred-tank bioreactors. These early bioreactors were
used primarily for the cultivation of microorganisms
and were relatively simple in design, consisting of a
tank with a stirrer to mix the contents.

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 During the 1950s and 1960s, bioreactor technology
advanced significantly with the development of new
types of bioreactors, such as airlift and bubble column
bioreactors. These bioreactors improved oxygen
transfer and mixing, allowing for the cultivation of more
oxygen-sensitive organisms.
 In the 1970s and 1980s, the use of bioreactors in the
production of pharmaceuticals and other high-value
products began to increase. Biotechnology companies
began to develop new types of bioreactors, such as
perfusion bioreactors and hollow fiber bioreactors,
which allowed for the cultivation of cells and tissues on
a large scale.

6. Recent Advances in Bioreactors
 In recent years, the field of bioreactor technology
has continued to evolve, with the development of
new types of bioreactors, such as microfluidic
bioreactors and 3D bioprinting bioreactors, as well
as the integration of advanced technologies such
as automation and process control. This has led to
an increase in the efficiency and effectiveness of
bioreactor processes, making them more widely
used and accessible in various industries.

7. What is a Bioreactor? (Definition
of Bioreactor)
 The bioreactor can be described as a vessel-like
apparatus which provides a stable environment for
microorganisms to flourish and maintains a steady
balance in the biochemical processes that these
microorganisms carry out to create desired
substances.

8. Principle of Bioreactor
 The bioreactor is the central component of any
biochemical process, since it provides the conditions
for microorganisms to achieve optimal development
and create metabolites for the biotransformation and
bioconversion of substrates into desirable products.
The reactors can be designed or produced based on
the organisms’ growing requirements. Reactors are
machines that can be constructed to turn materials
derived from living organisms into desirable products.
They can be utilised for the manufacture of different
enzymes and other biocatalytic processes.

9. An ideal Bioreactor Should Have
Following Qualities
 The vessel is can be operated aseptically for a few
days.
 Proper agitation and aeration.
 The power consumption must remain as minimal as is
possible.
 Control of temperature and pH must be made
available.
 Facilities for sampling should be made available.
 The losses of the fermentation process from
evaporation shouldn’t be too high.
 A minimal amount of labor is required during
production cleaning, harvesting, and maintenance.

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 Internal smooth surfaces.
 Containment is the process of preventing the
leakage of cells that are viable from fermenters or
equipment downstream.
 Aseptic operations require protection from
contamination.

11. Difference between bioreactor and
fermenter
 Bioreactor and fermenter are similar names, however
there is a significant distinction between them.
Bioreactor is frequently associated with the cultivation
of mammalian, plant, and stem cells.
 ​Fermenter is employed when the application involves
the culture of bacteria, yeast, or fungi. It would not be
incorrect to use the term bioreactor in these situations,
however only the term bioreactor is used when
discussing cell cultivation. The term fermenter refers to
reactors in which fermentations, metabolic processes
that cause chemical transformations in organic
substrates by the action of enzymes, are conducted

12. Difference between bioreactor
and fermenter
 The primary distinction between bioreactors used
for cell and microbe cultivation is the mixing and
aeration requirements, as well as the ratio of
height to diameter H/D. The aeration rate for
microbe cultivation is between 0.5 and 3 vvm
(volume of cultivation media/volume of air flow per
minute). Cell cultures require gentle mixing and an
aeration rate between 0.01-0.1 vvm. The ideal H/D
ratio of the vessel for microbe cultivation is 3:1, but
it is 2:1 for cell cultures.

14. Types of Bioreactors

16. What is Fermentation
Biotechnology
Fermentation in biotechnology refers to a metabolic
process where microorganisms such as yeasts, fungi,
and bacteria convert carbohydrates into alcohols,
organic acids, or gases. This process occurs in the
absence of oxygen and involves the use of
microorganisms as biocatalysts to produce various
commercial and industrial products such as bread, beer,
wine, cheese, yogurt, biofuels, and various industrial
enzymes and organic acids. Fermentation has also
been utilized for the production of vaccines, antibiotics,
and other pharmaceuticals
Fermentation biotechnology plays an important role in
various industries, including food and beverage
production, pharmaceuticals, and biofuels.

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77. Cider
Cider is an alcoholic beverage made from the
fermented juice of apples. Cider is widely
available in the United Kingdom and the
Republic of Ireland. The UK has the world's
highest per capita consumption, as well as the
largest cider-producing companies.

80. Butanol
Butanol is a four-carbon alcohol with a formula of
C₄H₉OH, which occurs in five isomeric structures,
from a straight-chain primary alcohol to a
branched-chain tertiary alcohol; all are a butyl or
isobutyl group linked to a hydroxyl group.
It is used as a solvent for fats, waxes, shellacs,
resins, gums, and varnish, in making
hydraulic fluids, and in medications for
animals. determine potentially hazardous
exposures.

81. Butanol Production
 Traditionally, butanol is produced through the
fermentation of starch (corn, wheat, cassava,
potato) and cane molasses . In an effort to use
cheap and readily available raw materials for
butanol production, researchers have isolated
and improved strains of solventogenic Clostridium
species

83. Acetone
ABE fermentation is a process that uses
bacterial fermentation to produce three
solvents, namely acetone, n-butanol, and
ethanol, from carbohydrates such as starch
and glucose.
Acetone–butanol–ethanol (ABE) fermentation,
also known as the Weizmann process, is a
process that uses bacterial fermentation to
produce acetone, n-butanol and ethanol.

84. Acetone Production
 Acetone is produced in a process known as the
acetone-butanol-ethanol (ABE) fermentation. The
ABE fermentation is a biphasic process that
converts sugars into acids (acetate, butyrate) and
solvents (acetone, butanol, ethanol). During the
first phase, acidogenesis, the primary products
are the acidic metabolites.

91. Amino Acids

100. • Salman Saeed Lecturer (Botany)
Salmanbotanist@gmail.com