The document discusses bioreactors, also known as fermenters. It provides information on:
(1) Bioreactors use living cells or enzymes to generate a higher value product from a lower value substrate. They are commonly used for food processing, fermentation, and waste treatment.
(2) Bioreactors can be classified based on the agent used (living cells or enzymes) and process requirements (aerobic, anaerobic, solid state, immobilized cells).
(3) Key functions of bioreactors include agitation, aeration, temperature regulation, and foam control to provide an optimized environment for cell/product growth.
Process scale-up is a critical activity that enables a fermentation process achieved in research and development to operate at a commercially viable scale for manufacturing.
Sterilization is a process that eliminates all forms of life through physical or chemical means. Media sterilization can be done through boiling, steam exposure, or autoclaving. Air sterilization is commonly done through filtration to provide a continuous supply of sterile air for aerobic fermentation.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document discusses airlift fermenters, which are a type of bioreactor. It provides three key points:
1) Airlift fermenters are pneumatic bioreactors that use gas injection and density gradients to circulate liquids without a mechanical agitator, reducing shear stress and heat generation.
2) There are two main types - internal loop fermenters with a central draft tube, and external loop fermenters with separate circulation channels.
3) Airlift fermenters are commonly used for aerobic processes, producing products like single cell proteins, due to their efficiency and ability to handle fragile cells. They have simple designs but require higher gas pressures and throughputs than stirred
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
Please share your feedback and queries. Constructive criticism is appreciated.
Thank you
This document discusses the design and construction of bioreactors. It explains that bioreactors provide optimal conditions for growing microorganisms by maintaining sterility and mixing. The key components of bioreactors include the vessel, agitator, sparger, temperature, pH and foam probes, cooling jacket, heating coil, and controls for dissolved oxygen and pressure. Proper monitoring and control of factors like temperature, pH, oxygen levels, and shear forces are necessary to support microbial growth and product formation.
Process scale-up is a critical activity that enables a fermentation process achieved in research and development to operate at a commercially viable scale for manufacturing.
Sterilization is a process that eliminates all forms of life through physical or chemical means. Media sterilization can be done through boiling, steam exposure, or autoclaving. Air sterilization is commonly done through filtration to provide a continuous supply of sterile air for aerobic fermentation.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document discusses airlift fermenters, which are a type of bioreactor. It provides three key points:
1) Airlift fermenters are pneumatic bioreactors that use gas injection and density gradients to circulate liquids without a mechanical agitator, reducing shear stress and heat generation.
2) There are two main types - internal loop fermenters with a central draft tube, and external loop fermenters with separate circulation channels.
3) Airlift fermenters are commonly used for aerobic processes, producing products like single cell proteins, due to their efficiency and ability to handle fragile cells. They have simple designs but require higher gas pressures and throughputs than stirred
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
Please share your feedback and queries. Constructive criticism is appreciated.
Thank you
This document discusses the design and construction of bioreactors. It explains that bioreactors provide optimal conditions for growing microorganisms by maintaining sterility and mixing. The key components of bioreactors include the vessel, agitator, sparger, temperature, pH and foam probes, cooling jacket, heating coil, and controls for dissolved oxygen and pressure. Proper monitoring and control of factors like temperature, pH, oxygen levels, and shear forces are necessary to support microbial growth and product formation.
Citric acid is produced through fermentation using the fungus Aspergillus niger. There are three main production methods - surface fermentation, submerged fermentation, and solid state fermentation. Surface fermentation involves growing A. niger as a mycelial mat on the surface of a molasses substrate, while submerged fermentation uses a liquid molasses substrate. Solid state fermentation uses a moistened solid substrate. Key factors that affect production include carbon source concentration, pH control, aeration, and trace element levels. Citric acid is recovered from the fermentation broth through precipitation or solvent extraction and purified for use as a food additive, preservative, and acidulant.
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
Strain development techniques of industrially important microorganismsMicrobiology
Strain improvement and development involves manipulating microbial strains to enhance their metabolic capacities for biotechnology applications. Targets of improvement include rapid growth, genetic stability, non-toxicity, large cell size, ability to use cheaper substrates, increased productivity, and reduced cultivation costs. Methods for optimization include modifying environmental conditions, nutrition, mutagenesis, transduction, conjugation, transformation, and genetic engineering. Common industrial microorganisms are bacteria such as Bacillus subtilis and yeasts such as Saccharomyces cerevisiae.
Microorganisms can produce amino acids like lysine, glutamic acid, and tryptophan through fermentation processes. Lysine is produced commercially using a two-step fermentation process where E. coli produces diaminopimelic acid which is then decarboxylated into lysine by an enzyme from Enterobacter aerogenes. Glutamic acid production involves using microbes like Micrococcus, Arthrobacter, and Brevibacterium to convert alpha-ketoglutaric acid from the Krebs cycle into glutamic acid using glutamic dehydrogenase. These amino acids have various commercial uses like as a supplement for bread for lysine and as a flavor enhancer in monosodium glutamate
This document provides information on different types of fermentation processes including aerobic fermentation, anaerobic fermentation, batch fermentation, fed-batch fermentation, semi-continuous fermentation, and continuous fermentation. It discusses the key differences between aerobic and anaerobic fermentation, and describes the typical phases of batch fermentation. Information is also given on characteristics and applications of fed-batch, semi-continuous, and continuous fermentation.
A fermenter provides a controlled environment for fermentation processes. It allows for temperature control, agitation to mix nutrients and oxygen, pH control, monitoring of dissolved oxygen, and ports for sampling and feeding. The key components of a fermenter include an agitation system to mix the culture and break up bubbles, an oxygen delivery system using air compression and sparging, controls for temperature, pH, and foam, and sampling ports. Proper design of these systems is important for effective mass transfer and mixing during microbial fermentation.
This document discusses sterilization of air and media. It defines sterilization as removing microorganisms through chemicals, heat, or radiation. For air sterilization, common methods are heating, radiation, chemicals, and filtration. Filtration uses depth or absolute filters to trap particles. Media sterilization can be in-situ or ex-situ. Common media sterilization methods are heat (such as autoclaving or steam), filtration, radiation (ionizing or non-ionizing), and chemicals (like ethylene oxide gas). Heat sterilization via autoclaving is most widely used.
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
Fermentation
Scale up of fermentation
Steps in scale up
Scale up fermentation process
Optimizing scale up of fermentation process
Rules followed while doing scale up
Studies carried out during scale up
Reference
The document discusses enzymes and their industrial production. It notes that enzymes are biological catalysts that accelerate chemical reactions. Common industrial enzymes include amylases, proteases, and pectinases which are produced using fungi like Aspergillus oryzae and bacteria like Bacillus species. Enzyme production involves submerged fermentation in bioreactors or semi-solid fermentation using agricultural waste. The enzymes find applications in industries like food, textiles and detergents.
Organic acids like citric acid and fumaric acid can be produced via fermentation. Citric acid is produced commercially using Aspergillus niger in surface culture with sucrose as the carbon source. Key parameters that affect citric acid production include fungal strain selection, fermentation medium composition and conditions like pH, aeration and time. Fumaric acid is produced using Rhizopus nigricans in submerged culture with molasses as the carbon source. Proper control of fermentation conditions and neutralization of the medium is important for fumaric acid production and recovery.
The heart of the fermentation or bioprocess technology is the Fermentor or Bioreactor. A bioreactor is basically a device in which the organisms are cultivated to form the desired products. it is a containment system designed to give right environment for optimal growth and metabolic activity of the organism.
A fermentor usually refers to the containment system for the cultivation of prokaryotic cells, while a bioreactor grows the eukaryotic cells (mammalian, insect cells, etc).
The document discusses different types of bioreactors used in fermentation technology. It describes continuous stirred tank reactors, bubble column bioreactors, airlift bioreactors, fluidized bed bioreactors, packed bed bioreactors, photo-bioreactors, tower bioreactors, and rotary drum reactors. For each type of bioreactor, it provides details on the design, functioning, applications and advantages. Continuous stirred tank reactors provide good mixing but are open systems, while bubble column and airlift bioreactors rely on the bubbling of gas to promote mixing and circulation of the medium.
1. A fluidized bed bioreactor is similar to a bubble column bioreactor but with an expanded top section.
2. In a fluidized bed bioreactor, microorganisms or cell cultures are grown while suspended in a liquid medium by the upward flow of gas or air bubbles from below.
3. This helps maintain the organisms in suspension and provides conditions for optimum growth, such as gas-liquid contact and mixing, while minimizing shear stress on the cells.
This document provides an overview of fermentation technology and downstream processing. It defines fermentation as the production of a product by microorganism mass culture. It describes the basic stages of batch fermentation including lag, log, stationary and death phases. It then outlines the main steps in downstream processing including removal of insolubles, product isolation, purification, polishing and packaging. Specific unit operations used at each stage like centrifugation, filtration, chromatography are also explained. The document emphasizes that the level of downstream processing depends on the target product and its end use.
bioplastics by microorganisms Polyhydroxyalkanoates And PolyhydroxybutyratePramod Pal
This document discusses bioplastics, which are plastics derived from renewable biomass sources such as vegetable oils, cornstarch, and pea starch. It notes that bioplastics are designed to biodegrade and can break down in either aerobic or anaerobic environments depending on how they are manufactured. Common types of bioplastics include polylactic acid (PLA), polyhydroxyalkanoic acids (PHAs), and polyhydroxybutyrate-co-valerate (PHBVs). The document also discusses the synthesis and production of bioplastics like PHAs and PHB by microorganisms, as well as their applications in packaging, catering, gardening, medical products, and sanitary products
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
The document discusses bioreactor design. It covers key factors to consider like agitation rate, oxygen transfer, pH, temperature and foam production. Bioreactor design depends on the production organism, optimal operating conditions, product value and scale of production. Design also considers capital investment and running costs. Important aspects of biological processes must be accounted for like substrate and product inhibition, and maintaining optimal biological conditions. General requirements of bioreactors include sterility, mixing, mass transfer, defined flow, substrate feeding and suspension of solids. Control of physicochemical parameters like agitation, mass transfer, temperature regulation and oxygen transport are also discussed.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Citric acid is produced through fermentation using the fungus Aspergillus niger. There are three main production methods - surface fermentation, submerged fermentation, and solid state fermentation. Surface fermentation involves growing A. niger as a mycelial mat on the surface of a molasses substrate, while submerged fermentation uses a liquid molasses substrate. Solid state fermentation uses a moistened solid substrate. Key factors that affect production include carbon source concentration, pH control, aeration, and trace element levels. Citric acid is recovered from the fermentation broth through precipitation or solvent extraction and purified for use as a food additive, preservative, and acidulant.
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
Strain development techniques of industrially important microorganismsMicrobiology
Strain improvement and development involves manipulating microbial strains to enhance their metabolic capacities for biotechnology applications. Targets of improvement include rapid growth, genetic stability, non-toxicity, large cell size, ability to use cheaper substrates, increased productivity, and reduced cultivation costs. Methods for optimization include modifying environmental conditions, nutrition, mutagenesis, transduction, conjugation, transformation, and genetic engineering. Common industrial microorganisms are bacteria such as Bacillus subtilis and yeasts such as Saccharomyces cerevisiae.
Microorganisms can produce amino acids like lysine, glutamic acid, and tryptophan through fermentation processes. Lysine is produced commercially using a two-step fermentation process where E. coli produces diaminopimelic acid which is then decarboxylated into lysine by an enzyme from Enterobacter aerogenes. Glutamic acid production involves using microbes like Micrococcus, Arthrobacter, and Brevibacterium to convert alpha-ketoglutaric acid from the Krebs cycle into glutamic acid using glutamic dehydrogenase. These amino acids have various commercial uses like as a supplement for bread for lysine and as a flavor enhancer in monosodium glutamate
This document provides information on different types of fermentation processes including aerobic fermentation, anaerobic fermentation, batch fermentation, fed-batch fermentation, semi-continuous fermentation, and continuous fermentation. It discusses the key differences between aerobic and anaerobic fermentation, and describes the typical phases of batch fermentation. Information is also given on characteristics and applications of fed-batch, semi-continuous, and continuous fermentation.
A fermenter provides a controlled environment for fermentation processes. It allows for temperature control, agitation to mix nutrients and oxygen, pH control, monitoring of dissolved oxygen, and ports for sampling and feeding. The key components of a fermenter include an agitation system to mix the culture and break up bubbles, an oxygen delivery system using air compression and sparging, controls for temperature, pH, and foam, and sampling ports. Proper design of these systems is important for effective mass transfer and mixing during microbial fermentation.
This document discusses sterilization of air and media. It defines sterilization as removing microorganisms through chemicals, heat, or radiation. For air sterilization, common methods are heating, radiation, chemicals, and filtration. Filtration uses depth or absolute filters to trap particles. Media sterilization can be in-situ or ex-situ. Common media sterilization methods are heat (such as autoclaving or steam), filtration, radiation (ionizing or non-ionizing), and chemicals (like ethylene oxide gas). Heat sterilization via autoclaving is most widely used.
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
Fermentation
Scale up of fermentation
Steps in scale up
Scale up fermentation process
Optimizing scale up of fermentation process
Rules followed while doing scale up
Studies carried out during scale up
Reference
The document discusses enzymes and their industrial production. It notes that enzymes are biological catalysts that accelerate chemical reactions. Common industrial enzymes include amylases, proteases, and pectinases which are produced using fungi like Aspergillus oryzae and bacteria like Bacillus species. Enzyme production involves submerged fermentation in bioreactors or semi-solid fermentation using agricultural waste. The enzymes find applications in industries like food, textiles and detergents.
Organic acids like citric acid and fumaric acid can be produced via fermentation. Citric acid is produced commercially using Aspergillus niger in surface culture with sucrose as the carbon source. Key parameters that affect citric acid production include fungal strain selection, fermentation medium composition and conditions like pH, aeration and time. Fumaric acid is produced using Rhizopus nigricans in submerged culture with molasses as the carbon source. Proper control of fermentation conditions and neutralization of the medium is important for fumaric acid production and recovery.
The heart of the fermentation or bioprocess technology is the Fermentor or Bioreactor. A bioreactor is basically a device in which the organisms are cultivated to form the desired products. it is a containment system designed to give right environment for optimal growth and metabolic activity of the organism.
A fermentor usually refers to the containment system for the cultivation of prokaryotic cells, while a bioreactor grows the eukaryotic cells (mammalian, insect cells, etc).
The document discusses different types of bioreactors used in fermentation technology. It describes continuous stirred tank reactors, bubble column bioreactors, airlift bioreactors, fluidized bed bioreactors, packed bed bioreactors, photo-bioreactors, tower bioreactors, and rotary drum reactors. For each type of bioreactor, it provides details on the design, functioning, applications and advantages. Continuous stirred tank reactors provide good mixing but are open systems, while bubble column and airlift bioreactors rely on the bubbling of gas to promote mixing and circulation of the medium.
1. A fluidized bed bioreactor is similar to a bubble column bioreactor but with an expanded top section.
2. In a fluidized bed bioreactor, microorganisms or cell cultures are grown while suspended in a liquid medium by the upward flow of gas or air bubbles from below.
3. This helps maintain the organisms in suspension and provides conditions for optimum growth, such as gas-liquid contact and mixing, while minimizing shear stress on the cells.
This document provides an overview of fermentation technology and downstream processing. It defines fermentation as the production of a product by microorganism mass culture. It describes the basic stages of batch fermentation including lag, log, stationary and death phases. It then outlines the main steps in downstream processing including removal of insolubles, product isolation, purification, polishing and packaging. Specific unit operations used at each stage like centrifugation, filtration, chromatography are also explained. The document emphasizes that the level of downstream processing depends on the target product and its end use.
bioplastics by microorganisms Polyhydroxyalkanoates And PolyhydroxybutyratePramod Pal
This document discusses bioplastics, which are plastics derived from renewable biomass sources such as vegetable oils, cornstarch, and pea starch. It notes that bioplastics are designed to biodegrade and can break down in either aerobic or anaerobic environments depending on how they are manufactured. Common types of bioplastics include polylactic acid (PLA), polyhydroxyalkanoic acids (PHAs), and polyhydroxybutyrate-co-valerate (PHBVs). The document also discusses the synthesis and production of bioplastics like PHAs and PHB by microorganisms, as well as their applications in packaging, catering, gardening, medical products, and sanitary products
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
The document discusses bioreactor design. It covers key factors to consider like agitation rate, oxygen transfer, pH, temperature and foam production. Bioreactor design depends on the production organism, optimal operating conditions, product value and scale of production. Design also considers capital investment and running costs. Important aspects of biological processes must be accounted for like substrate and product inhibition, and maintaining optimal biological conditions. General requirements of bioreactors include sterility, mixing, mass transfer, defined flow, substrate feeding and suspension of solids. Control of physicochemical parameters like agitation, mass transfer, temperature regulation and oxygen transport are also discussed.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
This document provides an overview of bioreactors. It begins with an introduction that defines bioreactors as engineered systems that support biologically active environments. It then discusses the role of bioreactors in biotechnology and the growth of microorganisms. The document proceeds to classify bioreactors into suspended growth and biofilm types. It provides examples of different bioreactor arrangements and discusses mass balances in bioreactors. It concludes by covering applications of bioreactors in wastewater treatment.
The document discusses various types of industrial bioreactors used for fermentation processes. It describes stirred tank bioreactors, including their key components like vessels, agitators, baffles and aeration systems. It also covers airlift bioreactors, bubble column bioreactors, and solid-state bioreactors like tray bioreactors and packed bed bioreactors. Commercial examples of different bioreactor designs are provided. Control systems for temperature, dissolved oxygen, pH and other parameters are also summarized.
- A bioreactor is a device used to grow or cultivate cells, tissues or microorganisms. It provides a controlled environment for biochemical reactions and processes involving organisms or their components to produce desired products.
- The document discusses different types of bioreactors including stirred tank, air lift, bubble column, packed bed, fluidized bed and trickle bed reactors. It also covers plant-based bioreactors like seed-based, suspension cultures and hairy root systems.
- Bioreactors are designed based on criteria like the cell system used, hydrodynamics, mass transfer, reaction kinetics, genetic stability, control of environment and scale-up potential. Photobioreactors for cultivating algae are also summarized.
The document discusses bioreactors, which provide a controlled environment for organisms to produce target products like cell biomass or metabolites. Aerobic bioreactors require mixing and aeration while anaerobic do not. Key factors that influence bioreactor performance are agitation rate, oxygen transfer, temperature, foam production, and pH. Common bioreactor designs use glass or stainless steel vessels with temperature control, aeration systems, agitators, and ports for feeding and sampling. Bioreactors have various applications like fermentation of ethanol, organic acids, and antibiotics.
The document discusses bioreactors and fermenters. It defines a bioreactor as an apparatus used for growing microorganisms like bacteria and yeast that are used in biotechnology to produce substances such as pharmaceuticals. A fermenter is defined as a similar apparatus used for large-scale fermentation and commercial production. The document then elaborates on bioreactor and fermenter design, including parts like impellers and sensors, and different types of designs like stirred tank, air lift, packed bed, and fluidized bed reactors. It provides details on how each type works and its applications.
Fermentation is a process where microorganisms are grown on a large scale to produce commercial products. Important fermentation products include ethanol, glycerol, lactic acid, acetone, and butanol. Fermentations can occur on an industrial scale using large fermentors. There are three main types of fermentation: batch, continuous, and fed-batch. Fermentation has advantages like preserving and enriching foods, contributing to nutrition, and having low costs. However, it can also pose food safety risks if not properly controlled.
The document outlines the course content for a fermentation technology class, including 10 chapters that cover topics like introduction to fermentation, fermentation processes and techniques, microbial rates, stoichiometry of microbial growth, heat and mass transfer in fermentation, and bioreactors. It provides examples of important fermentation products like ethanol, lactic acid, and antibiotics. It also includes diagrams of fermenter designs and considerations for fermentation medium composition and inoculation. The document serves as an overview of topics that will be covered in the class and provides background information on key concepts in fermentation technology.
There are three main types of bioreactors: mechanically agitated bioreactors which use propellers to stir tank reactors; air driven bioreactors which are pneumatically agitated using bubbles, columns, and loops; and non-agitated bioreactors like packed beds and fluidized beds that rely on fluid flow rather than mixing devices.
This document discusses various types of fermenters used in industrial fermentation processes. It describes 7 types of fermenters: 1) Waldhof fermenter, 2) Acetators and cavitators, 3) Tower fermenter, 4) Cylindro-conical vessels, 5) Air lift fermenter, 6) Deep jet fermenter, 7) The cyclone column. For each type, it provides details on their design, operating principles, and applications. The key advantages of each fermenter type for different fermentation processes are highlighted.
This document describes the airlift bioreactor, which uses forced air circulation to mix cells and nutrients without mechanical agitation. It has an inner riser region where air is injected upwards, and an outer downcomer region where degassed media and cells circulate downwards. The density gradient between these regions drives continuous fluid circulation. The bioreactor has a gas separator, sparger, and headspace to introduce air, separate gases, and allow foaming. It is useful for culturing shear-sensitive cells as it provides gentle mixing with low energy use.
The document describes the design of a batch stirred tank reactor for producing industrial alcohol through fermentation. Key details include:
- The reactor will be a jacketed, stirred tank reactor with a volume of 377m3, 10m height, 6.8m diameter, and carbon steel construction.
- It will operate at 32°C and 1.8 atm with a 52 hour batch time and use a torispherical head.
- Cooling will be provided by a 17m2 jacket using 33 tons/hr of cooling water from 20-28°C.
- Agitation will be from three 6-bladed impellers 2.2m in diameter running at 44 RPM and requiring 60
This document discusses different scales of fermentation including small, large, and pilot scales. Small scale fermenters are bench or lab scale systems that are smaller but highly automated and used as precursors for large plants. Pilot scale fermenters are small industrial systems used to generate information to design larger facilities. Large scale fermenters can have variable capacities and commonly use continuous stirred tank reactor designs. The document also covers the components, objectives, materials, and designs of fermentation systems at different scales.
This document discusses bioreactors and their applications in waste water treatment. It begins with an introduction to bioreactors and their role in biotechnology. It then describes different types of bioreactors, including suspended growth reactors like batch and continuous stirred-tank reactors, as well as biofilm reactors like packed bed and fluidized bed reactors. The document concludes by discussing various applications of bioreactors in treating gaseous, liquid and solid wastes through bioconversion.
This document discusses various topics related to food biotechnology and fermentation. It describes fermentation as the transformation of raw materials into value-added products using microorganisms. There are different types of fermentation processes, including batch and continuous fermentation as well as solid state fermentation. Batch fermentation occurs in a closed system and proceeds through lag, growth, stationary and death phases. Continuous fermentation involves continuously removing and replacing culture medium to maintain a constant volume. Solid state fermentation uses fungi that can grow in conditions without free water, using moisture absorbed in a solid matrix. The document also discusses fermentor design and components that control parameters like pH, temperature and aeration.
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
This document discusses various types of bioreactors and their key properties and design considerations. It covers topics like:
1) Desirable properties of bioreactors include simplicity of design, continuous operation, large number of organisms, and uniform distributions of oxygen and microorganisms.
2) Common bioreactor types include stirred tank, airlift, packed bed, and immobilized cell bioreactors.
3) Important design considerations for bioreactors include agitation and mixing, aeration, mass transfer, power requirements, and fluid rheology which can be Newtonian or non-Newtonian.
This document discusses aeration and agitation in fermentation processes. It explains that fermentations require oxygen which is typically provided by aerating and agitating the fermentation broth. Several factors affect the rate of oxygen transfer from air bubbles into the liquid including the mass transfer coefficient (KLa) and gas-liquid interface area. Higher KLa and interface area values provide more efficient oxygen transfer. The document also discusses methods for determining the KLa of a fermenter, including the gassing out technique where dissolved oxygen is monitored as the solution is aerated. Maintaining an optimal dissolved oxygen concentration is important for maximum biomass or product formation.
The document discusses different types of cell culture used in bioreactors. It describes organ culture, tissue culture, and cell culture. Cell culture involves dispersing tissue enzymatically into a cell suspension that can be grown as a monolayer or in suspension. Continuous cell lines can be propagated indefinitely and have gained immortality through transformation. Bioreactors must provide a well-controlled environment for cell culture and can operate in batch, fed-batch or perfusion modes. Common bioreactor designs include stirred tank, airlift and wave bioreactors.
This document discusses different types of fermenters used in fermentation processes. It describes stirred tank fermenters and airlift fermenters as the two main types. Stirred tank fermenters are closed systems ranging from 1 to 1000 liters in size, usually with motor-driven stirrers. Airlift fermenters use the introduction of air or gas to create circulation, with a riser tube for broth to rise and a downcomer tube for it to flow back down. The document also outlines key components of fermenters like agitators, temperature control systems, and foam control methods.
The document discusses different types of fermenters used in fermentation processes. It describes stirred tank fermenters, which are closed systems commonly made of glass or stainless steel with volumes ranging from 1 to 1000 liters. Agitation is provided by motor-driven stirrers. It also describes airlift fermenters, which use the density difference between aerated and less aerated broth to drive circulation, with aeration provided through a sparger at the base of an internal or external riser tube connected to a downcomer tube. Key components discussed include impellers, temperature control systems, foam control agents, and various design considerations for mixing, aeration, and mass transfer.
A bioreactor provides an environment for optimal growth and metabolic activity of organisms. It comes in various sizes from small shake flasks to large industrial plants. The conditions inside must be carefully controlled and monitored to support the living microorganisms. Factors like oxygen levels, temperature, pH, and agitation must be maintained. Bioreactor design involves configurations for heat transfer, mixing, mass transfer, and foam removal while ensuring sterility. Common bioreactor types include stirred tank, bubble column, airlift, fluidized bed, and packed bed designs.
This document provides information on different types of bioreactors. It begins by defining a bioreactor as a vessel that enables microbial growth while preventing contamination and providing necessary conditions. It then describes six main types of bioreactors: stirred tank, bubble column, airlift, fluidized bed, packed bed, and photobioreactor. Each type is discussed in 1-2 paragraphs, outlining its mixing method, applications, and basic design. Key parts of bioreactors like temperature control, pH control, and foam control systems are also summarized. The document concludes by stating that bioreactors must carefully control factors like oxygen delivery, agitation, temperature, pH, and foam to optimize microbial production.
Bioreactors - Basic Designing and Types.pptxKaviKumar46
A bioreactor is a device that supports a biologically active environment. It is used for growing cells or fermenting chemicals produced by cells. Bioreactors come in various designs depending on their application and scale of production. They provide control over environmental factors like temperature, pH, and aeration to optimize cell growth and product formation. Common bioreactor types include stirred tank, bubble column, packed bed, fluidized bed, and membrane bioreactors. Each bioreactor design aims to efficiently culture cells while controlling critical process parameters.
This ppt is prepared by Sandeep Kumar Maurya , m. pharma ,department of pharmaceutical sciences, dr. harisingh gour university sagar madhya pradesh. contains fermentation technology.
The document discusses different types of fermentors or bioreactors used in microbiology. It begins with an introduction to fermentors and their basic functions. It then describes various components of fermentor design including agitation systems, aeration systems, temperature control, and classifications of fermentors. Common types of fermentors are discussed such as continuous stirred tank reactors, airlift reactors, packed bed reactors, fluidized bed reactors, and membrane bioreactors. The advantages and disadvantages of different fermentor designs are highlighted.
The function of the fermenter or bioreactor is to provide a suitable environment in which an organism can efficiently produce a target product—the target product might be cell biomass,metabolite and bioconversion Product. It must be so designed that it is able to provide the optimum environments or conditions that will allow supporting the growth of the microorganisms. The design and mode of operation of a fermenter mainly depends on the production organism, the optimal operating condition required for target product formation, product value and scale of production.
The choice of microorganisms is diverse to be used in the fermentation studies. Bacteria, Unicellular fungi, Virus, Algal cells have all been cultivated in fermenters. Now more and more attempts are tried to cultivate single plant and animal cells in fermenters. It is very important for us to know the physical and physiological characteristics of the type of cells which we use in the fermentation. Before designing the vessel, the fermentation vessel must fulfill certain requirements that is needed that will ensure the fermentation process will occur efficiently. Some of the actuated parameters are: the agitation speed, the aeration rate, the heating intensity or cooling rate, and the nutrients feeding rate, acid or base valve. Precise environmental control is of considerable interest in fermentations since oscillations may lower the system efficiency, increase the plasmid instability and produce undesirable end products.
A bioreactor is a type of fermentation vessel that is used for the production of various chemicals and biological reactions. It is a closed container with adequate arrangement for aeration, agitation, temperature and pH control, and drain or overflow vent to remove the waste biomass of cultured microorganisms along with their products.
This document defines and describes various types of bioreactors. It begins by defining a bioreactor as a vessel used to grow microorganisms under controlled conditions. It then summarizes the major types of bioreactors - continuous stirred tank, bubble column, airlift, fluidized bed, and packed bed bioreactors. For each type, it provides details on their design, operation, advantages and disadvantages.
This document defines fermentation and fermenter. It then describes the key components of a fermenter:
1) The vessel, which is designed to carry out fermentation under aseptic and controlled environmental conditions. Vessels come in small-scale laboratory or large-scale industrial sizes.
2) An impeller that provides mixing for oxygen transfer, heat transfer, and maintaining a uniform environment.
3) A sparger that introduces air into the medium through small holes.
4) Baffles that prevent vortexes and improve aeration.
5) Devices for controlling temperature, as fermentation generates or requires heat.
6) Sensors and controls for maintaining the optimal pH for microbial growth
A bioreactor is an engineered system used to facilitate the growth of biological material through the transformation or degradation of feed material. It provides controlled conditions like agitation, aeration, temperature and pH regulation. Common types of bioreactors include continuous stirred tank reactors, bubble columns, airlift reactors, fluidized beds, packed beds and plug flow reactors. Key parts include the fermenter vessel, heating/cooling apparatus, impellers, spargers and valves. Bioreactors are used to produce biomass, metabolites and antibiotics on an industrial scale.
bioprocess and industrial biotechnology.pptxMelvinM11
1. Bioreactors are engineered devices that support biologically active environments. They control factors like temperature, pH, aeration and agitation to optimize microbial growth.
2. Early bioreactors from the 1940s were used to produce yeast and acetone on large scales. Advances in design incorporated mixing, aeration, heat transfer and sterilization systems.
3. Bioreactors come in various types including continuous stirred tank, bubble column, airlift and others. Each type aims to efficiently transfer gases, heat and momentum between liquid and gas phases.
Bioreactor and applications of bioreactorsAmjad Afridi
What is a bioreactor:?
An closed apparatus use for growing organisms (yeast, bacteria, or animal cells) under controlled conditions.
Used in industrial processes to produce pharmaceuticals, vaccines, or antibodies.
Also used to convert raw materials into useful byproducts such as in the bioconversion of corn into ethanol.
Fermentation in medicinal biotechnologySumitKhandai
This document discusses fermentation in medicinal biotechnology. It describes fermentation as a process used to manufacture various medically important products through microorganisms or mammalian cells in a controlled environment. It outlines different types of fermentation processes including batch, continuous, and fed-batch fermentation. It also discusses various parts of bioreactors used for industrial fermentation like agitation systems, oxygen delivery systems, and controls for temperature and pH. Finally, it summarizes different types of bioreactors used in fermentation including stirred tank, airlift, bubble column, fluidized bed, packed bed, photobioreactor, and membrane bioreactors.
2. A bioreactor is a device in which a substrate of low value is utilized by
living cells or enzymes to generate a product of higher value.
Bioreactors arc extensively used for food processing, fermentation,
waste treatment, etc.
On the basis of the agent used, bioreactors are grouped into the
following two broad classes:
Those based on living cells
Those employing enzymes.
But in terms of process requirements, they are of the following types:
(i) Aerobic
(ii) Anaerobic
(iii)solid state
(iv) immobilized cell bioreactors.
3. A bioreactor should provide for the following:
(i) Agitation (for mixing of cells and medium)
(ii) Aeration (aerobic fermenters; for O2 supply)
(iii) Regulation of factors like temperature, pH, pressure, aeration,
nutrient feeding, liquid level, etc.
(iv) Sterilization and maintenance of sterility
(v) Withdrawal of cells/medium (for continuous fermenters).
(vi) Modern fermenters are usually integrated with computers for
efficient process monitoring, data acquisition, etc.
4. Basic Functions of a Fermenter
1. It should provide a controlled environment for optimum
biomass/product yields.
2. It should permit aseptic fermentation for a number of days reliably
and dependably, and meet the requirements of containment regulations.
Containment involves prevention of escape of viable cells from a
fermenter or downstream processing equipment into the environment.
3. It should provide adequate mixing and aeration for optimum growth
and production, without damaging the microorganisms/cells. The above
two points (items 2 and 3) are perhaps the most important of all.
4. The power consumption should be minimum.
5. It should provide easy and dependable temperature control.
5. 6. Facility for sampling should be provided.
7. It should have a system for monitoring and regulating pH of the
fermentation broth.
8. Evaporation losses should be as low as possible.
9. It should require a minimum of labour in maintenance, cleaning,
operating and harvesting operations.
10. It should be suitable for a range of fermentation processes. But this
range may often be restricted by the containment regulations.
6. Fermenter Design
A bioreactor is a device in which a substrate of low value is utilized by living cells
or enzymes to generate a product of higher value. Bioreactors are extensively used
for food processing, fermentation, waste treatment, etc.
On the basis of the agent used, bioreactors are grouped into the following two broad
classes:
(i) Those based on living cells
(ii) Those employing enzymes.
But in terms of process requirements, they are of the following types:
(i) Aerobic
(ii) Anaerobic
(iii) solid state
(iv) immobilized cell bioreactors.
7. Theoretical explanation usually lags behind technical realization. A
bioreactor should provide for the following:
Agitation
Aeration
Agitation
The medium must be suitably stirred to keep the cells in suspension and to
make the culture homogeneous; it becomes increasingly difficult with the
scaling up. Various types of stirrers range from simple magnetic stirrers,
flat blade turbine impellers, to marine impellers, to those using pneumatic
energy, e.g., airlift fermenter, and those using hydraulic energy, e.g.,
medium perfusion.
8. Aeration
Aeration may be achieved by medium perfusion, in which medium is continuously
taken from culture vessel, passed through an oxygenation chamber and returned to
the culture. The cells are removed from the medium taken for perfusion so that the
medium can be suitably altered, e.g., for pH control. Perfusion is used with glass
bead and, more particularly, with micro-carrier systems.
The following components of the fermenter are required for aeration and agitation:
(i) agitator (impeller)
(ii) stirrer glands and bearings
(iii) Baffles
(iv) sparger (the aeration system).
9. 1. Agitator (Impeller):
Agitators achieve the following objectives;
(a) Bulk fluid and gas-phase mixing
(b) Air dispersion
(c) Oxygen transfer
(d) Heat transfer
(e) Suspension of solid particles
(f) Maintenance of a uniform environment throughout the vessel.
10. These objectives are achieved by a suitable combination of the most
appropriate agitator, air sparger and baffles, and the best positions for
nutrient feeds, acid or alkali for pH control and antifoam addition.
Agitators are of several different types:
(i) Disc turbines
(ii) Vaned discs
(iii)Open turbines of variable pitch
(iv) Propellers.
11. 2. Stirrer Glands and Bearings:
The satisfactory sealing of the stirrer shaft assembly has been one of the most difficult problems; this is very important
for maintaining aseptic conditions over long periods. Four basic types of seal assembly have been used in fermenters:
(1) The stuffing box (packed- gland seal)
(2) The simple bush seal
(3) The mechanical seal
(4) The magnetic drive.
12.
13. 3. Baffles:
Baffles are metal strips roughly one-tenth of the vessel diameter and
attached radially to the fermenter wall.They are normally used in fermenters
having agitators to prevent vortex formation and to improve aeration
efficiency
Usually, four baffles are used, but larger fermenters may have 6 or 8 baffles.
Extra cooling coils may be attached to baffles to improve cooling. Further,
the baffles may be installed in such a way that a gap exists between the
baffles and the fermenter wall. This would lead to a scouring action around
and behind the baffles, which would minimise microbial growth on the
baffles and the fermenter wall.
14. 4. Aeration System (Sparger):
The device used to introduce air into the fermenter broth is called
sparger.
Spargers are of the following three basic types:
(1) Porous spargers
(2) Orifice spargers
(3) Nozzle spargers.
Porous spargers may be made of sintered glass, ceramics or a metal.
15.
16. Temperature Regulation:
The fermenter must have an adequate provision for temperature control. Both
microbial activity and agitation will generate heat. If this heat generates a temperature
that is optimum for the fermentation process, then heat removal or addition may not be
required.
But in most cases, this may not be the case; in all such cases, either additional heating
or removal of the excess heat would be required. Temperature control may be
considered at laboratory scale, and pilot and production scales.
The heating/cooling requirements for a specific fermentation process can be accurately
estimated by taking into account the overall energy balance of the process, which is
described by the following formula.
Qmet + Qag + Qgas = Qacc + Qexch + Qevap
+ Qsen
17. where, Qmet – the rate of heat generated by microbial metabolism;
Qag = the rate of heat produced by mechanical agitation;
Qgas = the rate of heat generated by aeration power input; Qacc = the rate of heat
accumulation in the system;
Qexch = the rate of heat transfer to the surroundings and/or heat exchanger, i.e.,
heating/cooling device;
Qevap = the rate of heat loss due to evaporation; and
Qsen = the rate of sensible enthalpy gain by the flow streams (exit-inlet). This equation
may be arranged as follows.
Qexch = Qmet + Qag + Qgas – Qacc – Qsen – Qevap
In this equation, Qexch provides the estimate of heat that has to be removed by the
cooling system. The values for Qmet are experimentally determined for different
substrates, while those of Qag, Qgas, Qevap,and Qsen are computed using appropriate
methods/formulae.
18. Foam Control:
Foam is produced during most microbial fermentations. Foaming may
occur either due to a medium component, e.g., protein present in the
medium, or due to some compound produced by the microorganism.
Proteins are present in corn-steep liquor, pharma media, peanut meal,
soybean meal, etc.
These proteins may denature at the air-broth interface and form a
protein film that does not rupture readily. Foaming can cause removal of
cells from the medium; such cell wills undergo autolysis and release
more proteins into the medium. This, in turn, will further stabilize the
foam.
19. Five different patterns of foaming are recognized; these are listed below.
1. Foaming remains at a constant level throughout the fermentation.
Initial foaming is due to the medium, but later microbial activity
contributes to it.
2. Foaming declines steadily in the initial stages, but remains constant
thereafter. This type of foaming is due to the medium.
3. The foaming increases after a slight initial fall’, in this case, microbial
activity is the major cause of foaming.
4. The foaming level increases with fermentation duration; such foaming
pattern is solely due to microbial activity.
5. A complex foaming pattern that combines features of two or more of
the above patterns.
20. Ideal antifoam should have the following properties.
1. It should disperse rapidly and act fast on existing foam.
2. It should be used at a low concentration.
3. It should prevent new foam formation for a long time.
4. It should not be used up or degraded by the microorganism.
5. It should be nontoxic (to the microorganism as well as animals, including
humans).
6. It should not interfere with downstream processing.
7. It should not cause problems in effluent treatment.
8. It should be safe to handle.
9. It should be cheap.
10. It should not affect oxygen transfer.
21. Types of Fermenters:
Stirred Tank Fermenter:
These are glass (smaller vessels) or stainless steel (larger volumes) vessels of
1-1,000 1 or even 8,000 1 (Namalva cells grown for interferon; but in
practice their maximum size is 20 1 since larger vessels are difficult to
handle, autoclave and to agitate the culture effectively).
These are closed systems with fixed volumes and are usually agitated with
motor-driven stirrers with considerable variation in design details, e.g., water
jacket in place of heater type temperature control, curved bottom for better
mixing at low speeds, mirror internal finishes to reduce cell damage, etc.
Many heteroploid cell lines can be grown in such vessels.
22. Airlift Fermenter:
An airlift fermenter consists of a gas light baffled riser tube or draught tube (broth
rises through this tube) connected to a down-comer tube (broth flows down
through this tube). The riser tube may be placed within the down-comer tube as
shown in Fig. 14.4, or it may be externally located and connected to the latter
(Fig. 14.5). Air/gas mixture is introduced into the base of the riser tube by a
sparger.
The aerated medium/broth of the riser tube has a lower density, while that in the
down-flow tube it is relatively much less aerated and, as a consequence, has a
higher density. This density difference drives the circulation of broth.
The lighter medium in the rise tube flows upward till it reaches the gas
disengagement space of the fermenter. The O2 is continuously consumed by the
cells and CO2 is generated by respiration.
23.
24.
25. This air-lift fermenter of 43 m3 volume is used in a continuous mode for
the production of mycoprotein Quorn from Fusarium gaminareum
grown on wheat starch-based medium. It allows production of long
hyphae due to low shear, which is the preferred form of the product.
However, it gives lower biomass yields (only 20 g l-1) due to lower
oxygen transfer rates in the high viscosity broth resulting from fungal
hyphae. This fermenter is a modification of that designed by ICI pic,
U.K. for SCP production using methanol as substrate.
The fermenter was developed to reduce production costs by minimising
cooling costs since agitated vessels would generate additional heat. ICI
pic used it in a continuous process to produce SCP for animal feed, but
the process had to be discontinued because of high methanol cost and
competition from animal feeds based on protein-rich crop produce. The
mycoprotein production is, however, primarily for animal food.
26. Animal cell cultures are also grown in such vessels that are both aerated and agitated by air
bubbles introduced at the bottom of vessels (Fig. 14.7). The vessel has an inner draft lube through
which the air bubbles and the aerated medium rise since aerated medium is lighter than non-
aerated one; this results in mixing of the culture as well as aeration. The air bubbles lift to the top
of the medium and the air passes out through an outlet.
The cells and the medium that lift out of the draft tube move down outside the tube and are re-
circulated. O2 supply is quite efficient but scaling up presents certain problems. Fermenters of 2-
90 1 are commercially available but 2,000 1 fermenters are being used for the production of
monclonal antibodies.
27. Tower Fermenter:
A tower fermenter has been defined by Green-shields and co-workers
as an elongated non-mechanically stirred fermenter that has an aspect
ratio (height to diameter ratio) of at least 6 : 1 for the tubular section
and 10 ; 1 overall, and there is a unidirectional How of gases through
the fermenter.
There are several different types of tower fermenters, which are grouped
as follows on the basis of their design:
(1) Bubble columns
(2) Vertical-tower beer fermenter
(3) Multistage fermenter systems.
28. 1. Bubble Column Tower Fermenters:
These are the simplest type of tower fermenters; they consist of glass or metal tubes into which air is introduced at the
base. Fermenter volumes from 3 / to up to 950 / have been used, and the aspect ratio may be up to 16 : 1. These tower
fermenters have been used for citric acid and tetracycline production, and for a range of other fermentations based on
mycelial fungi.
2. Vertical-Tower Beer Fermenters:
These fermenters were designed for beer production and to maximise yeast biomass yields. A series of perforated plates
are placed at intervals to maximise yeast yields. It has a settling zone free of gas; in this zone, yeast cells settle down to
the bottom and return to the main body of the tower fermenter, and clear beer could be removed from the fermenter.
Tower of up to 20,000 / capacity and capable of producing up to 90,000 I beer per day have been installed.
29. 3. Multistage Tower Fermenters:
In these fermenters, a column forms the body of vessel, which is
divided into compartments by placing perforated plates across the
fermenter. About 10% of the horizontal area of plates is perforated. In a
variant of this type of fermenter (down-flow tower fermenter), the
substrate is fed in at the top and overflowed through down spouts to the
next section, and the air is supplied from the base. These fermenters
have been used for continuous culture of E. coli, S. cerevisiae (baker’s
yeast), and activated sludge.
30.
31. Bubble-up Fermenter:
It is a bubble column fermenter that is fitted with an internal cooling
coil (Fig. 14.8). Air is introduced from the bottom of the column. In
this vessel, the cooling coil effectively separates the column into an
inner riser/draught tube and the outer down-flow tube. The cooling coil
assembly functions as a leaky draught tube.
The culture broth rises in the compartment enclosed by the cooling
coils and it moves down in the compartment outside the coil, although
back- mixing also occurs through the coils. The region above the
cooling coil shows good mixing, and there were no poorly oxygenated
zones in the vessel.