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Bioreactor
- 1. R. NITHYA, M.Sc., M. Phil., (Ph. D) ASSISTANT PROFESSOR DEPARTMENT OF BIOTECHNOLOGY SRI ADI CHUNCHNAGIRI WOMENS COLLEGE, CUMBUM THENI DT, TAMIL NADU, INDIA
- 2. BIOPROCESS TECHNOLOGY Bioprocess Technologyis a more recent usage to replace fermentation technology. Bio-processing broadly involves a multitude of enzyme catalyzed reaction carried out, by living cells (or cell-free systems) for industrial purposes.
- 3. BIOREACTOR / FERMENTER Theheart of fermentation (or bio-processing) technology is the fermenter (or bioreactor). A bioreactor is basically a device in which the organisms (cells) are cultivated and motivated to form the desired product(s). It is a containment system designed to give right environment for optimal growth and metabolic activity of the organism.
- 5. DESIGNING OF BIOREACTOR Thedesigning of bioreactor is one of the vital steps in the fermentative production of novel products in industries. An ideal bioreactor should provide aerobic or anaerobic environment as required for the growth of the selected microbe. Stanburg and Whitaker (1984) have suggested certain ideas to be considered while designing bioreactors. According to them an ideal bioreactor must have the following salient features.
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- 7. CHARACTERISTICS OF BIOREACTOR A bioreactor must have continuous working capacity for a long time. It must be some-what larger in size. It must have a system for providing proper aeration to the culture. It must have a system for giving agitations to the culture. It must have a temperature regulating device. It must have a system for checking and regulating the pH of the fermentable medium during the culture. It must have the capacity to do work by consuming less energy.
- 8. CHARACTERISTICS OF BIOREACTOR It must avoid the loss of medium through evaporation. It must have a smooth internal surface. It must be specially constructed for saving labour. It must be designed to work for several fermentation processes. It must be designed to use the cheapest materials as substrates. All the fermenters designed in an industry should be similar in their geometry.
- 9. BIOREACTOR /FERMENTOR The fermenteris a device used to carry out submerged fermentation. Sometimes, fermentors are also called bioreactors. There is a quite difference between fermentors and bioreactors based on the nature of cultivation. If fermentation is carried out for the purpose of metabolites (e. g. production of antibiotics or enzymes), the device is used as fermenter. On the other hand, if fermentation is carried out for the purpose of cell biomass (e.g. cultivation of organisms for single cell proteins), the device is used as bioreactor. A bioreactor is a large vessel that provides a controlled condition suitable for culture of a specific microbe. Aerobic condition is maintained in bioreactors but anaerobic condition is maintained in fermentors.
- 10. STRUCTURE OF AFERMENTER The fermenter comprises several components which include the following Stirrers Spargers Baffles Compressors Heating and cooling systems Sensors Steaming unit
- 11. STIRRERS The stirrer isused to agitate the medium constantly and allow even distribution of air throughout the medium. The stirrer comprises two parts, namely centre shaft and impellers. The impellers are fixed at the centre shaft and the shaft is connected to the electric motor, which rotates the impellers.
- 12. IMPELLERS Two types ofimpellers are used in industrial fermentation. Axial impellers and turbine impellers. The impellers are installed vertically in the tank. They are used to disperse gases.
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- 14. SPARGERS Spargers are atype of equipment used to introduce smallest bubbles into a fermenter. Spargers are of many types based on structure. The disc spargers are perforated disc; The orifice spargers are perforated tubes; and nozzle spargers are tubes with a single pore.
- 15. The combine spargersare a combination of agitator with sparger. Usually the perforated disc type spargers act as combine sparger. During agitation, sterile air is passed though the pores of the sparger which also aerate the medium. Thus aeration and agitation is carried out in a single device. SPARGERS
- 16. BAFFLES In a fermenter,there is a need for agitation in both aerobic and anaerobic operations. Agitators which are centrally mounted in the fermentation tanks, exhibit poor mixing characteristics if baffles are absent. Baffles reduce the time foe reaching homogeneity.
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- 18. COMPRESSORS Compressors are necessaryin industrial fermentation. They supply the fermentation tanks with the air necessary to run the process. Most tanks require a compressor capable of delivering 30 to 400 h .p.
- 20. COOLING JACKETS - Coolingjackets are present around the fermenter vessel. - There are two types of cooling jackets vessel type and tube type. - Based on temperature, either hot or cold water will be passed through the water jackets. - In large fermenters, heating coils and cooling compressors will be present along with the pipes.
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- 22. STEAMING UNIT The steamingunit in the fermenter is a modified autoclave. Steam produced here is used to sterilize the unit before running the fermenters and after product recovery.
- 23. SENSORS Sensors are devicethat can detect and send the signals to the controlling units of a fermenter. These sensors are used to measure temperature, pH, dissolved oxygen, etc. The sensors used for fermentation are quite different from regular one, they can tolerate extreme heat and cold. Co2 Sensor
- 24. pH PROBE It ismainly used to detect the pH of the fermentation medium. The pH electrode is always immerses inside the medium.
- 25. DO PROBE It isan electrode used to detect the Dissolved oxygen present in the fermentation medium. It should be kept immersed in the fermentation medium.
- 26. TYPES OF FERMENTORS Stirred tank fermenter Airlift Bioreactor Tower Fermenter Cylindro conical Bioreactor Photo bioreactor.
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