Incoming and Outgoing Shipments in 1 STEP Using Odoo 17
Presentationfermentation @sayandip
1. PRESENTED BY , SAYANDIP SANTRA (UG 3rd year,roll:275)
RAMAKRISHNA MISSION VIDYAMANDIRA
TYPES OF FERMENTATION
2. what is fermentation?
Fermentation is metabolic process which convert carbohydrates to
alcohols,organic acids or gases by the activity of enzymes of microbial origin.
Actually,fermentation is the production of ATP by the degradation of organic
nutrients anaerobically
EXAMPLE: a) production of alchoholic beverages,organic acids,anibiotics.
3. INDUSTRIAL FERMENTATION
The intentional use of fermentation technology for large scale production of
microbial metabolites is called industrial fermentation.
Modern indusrial fermentation units use genetically engineered microbes for
the rapid production of desired metabolites.
Three types of industrial fermentation occurs
1. CONTINUOUS FERMENTATION
2. BATCH FERMENTATION
3. FED BATCH FERMENTATION
4. what is fermenter ?
The heart of industrial fermentation is a fermenter
It is type of bioreactor
here fermentation takes place
It is a system provided with controlled environmental condition for the growth
of microbes in liquid culture
It is the device where microbes are cultivated and motivated to form desired
product
Fermenter prevents the entry and growth of contaminating microbes from
outside.
5.
6. continuous fermentation
It is an open system
It involves the removal of culture medium continuously and replace of this
with a fresh sterile medium in fermenter
Both removal and addition are done in same rate ,so working volume remain
constant.
Under these condition(addition and removal) the cells remain in logarithimic
phase of growth
Then microbes reach the exponential growth rate and continue till due to
availability of nutrients.
This exponential growth rate continue untill the fermenter filled with cells.
7. Continuous Fermentation
When overflow happen from the vessel then the metabolite or the product of
fermentation is extracted by downstream process
This kind of fermentation process in between and continues to run for a long
period of time with the addition of nutrients and hervesting the metabolite at
reguler interval.
8. Advantages of Continuous Fermentation
Productivity in faster rate
The ability to start the process automaticaly, makes this process more cost
efficient and less sensitive to the impact of human error.
More continuty of product due to continuous adding of nutrients.
Less labour require due to automation
Quality of product is better than other process due to maintain steady state
in this fermentation
Can use smallest vessel and here microbes maintain optimal growth
This fermentation maintain higher degree of control than other and here
growth rate can be regulated and extended for long period of microbes.
9. Disadvantages of Continuous Fermentation
Hard to achieve constant sterility
If contaminated, more is loss and wasted
Fermenter only suitable for one process
Cell aggregation also cause to wash out or prevent optimal steady state
growth
The original product stain could be lost over time if a faster growing one
overtakes it
Due to longer growth period, the risk of contamination more
The heterogenous nature of mixture can also make it difficult to maintain
filamentious microorganisms .
10. BATCH FERMENTATION
Batch fermentation is a discontinuous process, the fermenter has to be
cleaned after each process and a fresh batch started
It includes five steps
1. Medium added
2. Fermenter sterilised
3. Inoculam added
4. Fermentation followed to completion
5. Culture harvested
12. BATCH FERMENTATION
A batch fermentation is a closed system
A sterilised nutrient solution is inoculated with microorganism into fermenter
and incubation is allowed proceed at a suitable temperature and gaseous
environment for a particular period of time
In the course of entire fermentation nothing is added except oxygen (in case
of aerobic microorganisms) and add antifoam agent ,acid or base to control
pH.
As the growth takes place, nutrients are consumed and product of growth
accumulates into the fermenter.
The nutrient environment is continuously changed into the fermenter. For the
changing of the environment fermenter will enforce to change in metabolism
of the cell.
When the microbes reached stationary, they start to accumulate metabolite.
Metabolites are extracted from the fermenter by downstream process and
then fermenter clean and sterilised for next batch .
13. growth phase in batch fermentation
Growth is a result of consumption of nutrients
Here this type of fermentation, we see 6 types of growth phase
1. Lag phase
2. Transient accelaration phase
3. Exponential/log phase
4. Decelaration phase
5. Stationary phase
6. Death phase
15. Advantages of Batch Fermentation
Reduced risk of contamination or cell mutation as growth period is short.
Low capital investment when compared to continuous process for the same
bioreactor volume
Easier to set up and run than continuous fermentation
Can use organism that are unstable in continuous fermentation
This type of fermentation used in variety of processes
Higher raw material conversion level
16. Disadvantages of Batch Fermentation
Environment changes in fermenter slow growth rate (nutrient level decline
with time).
Higher labour cost
Higher the chances of contamination due to potential contact with pathogenic
microorganisms
Lower productivity level due to time for filling ,heating,sterilization,cooling
and cleaning of bioreactor
18. Fed Batch Fermentation
It is modified version of batch fermentation
Here substrate is added at different times thoughout the fermentation and no
medium is removed untill the end of the process
Periodical added of substrate keeps prolonged log and stationary phase of
microbes in fermenter
This result in the rapid increase in biomass.
In Fed batch fermentation,the medium added first in small concentration and
then add these substance in a small doses during process
As cell not removed this fermentation ,so in fed batch the production of
compound is well suited in zero growth or no growth stage
Unlike the continuous fermentation is followed growth and removal process ,
here it is followed growth and dilution process to accumulate biomass
The reacter followed batch fed batch batch,here fed= nitrogen
source,to manipulate maximum product formation
Example; vinegar,amylase production, antibiotic production.
19. ADVANTAGES OF FED BATCH FERMENTATION
Here we get high yielding at low substate concentration
Fed batch fermentation can increase product yield compare to batch
Well defined cultivation period which no cell are added or removed
Here we optimising environmental condition of microorganisms in regard to
age and growth of culture
High flexibility to maintain
20. DISADVANTAGES OF FED BATCH FERMENTATION
High cost in labour
Here low production yield during filling ,heating,sterilisation,cooling,
Here steady state can not maintain like continuous because here cannot
maintain specific growth rate