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.
This document discusses vitamin B12, also called cobalamin. It provides details about:
1. Vitamin B12 is a water-soluble vitamin that plays a key role in the functioning of the nervous system and formation of red blood cells. It is involved in DNA synthesis and metabolism.
2. Vitamin B12 is not synthesized by animals or plants, but rather by microorganisms. It is produced commercially through bacterial fermentation using microbes like Streptomyces and Propionibacterium.
3. The industrial production process involves growing the microbes in nutrient media containing sources of carbon, nitrogen, salts and cobalt. The fermentation yields 3.3-20 mg/L
This document discusses bioreactors, which are vessels that house living organisms used to synthesize or break down substances. It describes key components and considerations in bioreactor design, including preventing contamination, optimal mixing and mass transfer, and controlling factors like temperature and pH. Recent advances include using scaffolds to seed cells at high densities. Ideal bioreactors are aseptic with controlled conditions and sampling abilities. Types of bioreactors mentioned are stirred tank, airlift, packed bed, fluidized bed, photobioreactor, and membrane bioreactors. Parameters like agitation, aeration, foaming, temperature, pH, and sterilization are also covered.
This document provides an overview of media formulation for fermentation and bioprocessing. It discusses the types of media, including complex and synthetic media. The key requirements for formulated media are then outlined, including carbon sources, oxygen sources, water, nitrogen sources, minerals, growth factors, and antifoams. Specific examples are given for each requirement. The document emphasizes that media formulation is essential for successful laboratory experiments and manufacturing processes.
Fermentation is a metabolic process that converts sugar into acids, gases, or alcohol through yeast or bacteria without oxygen. There are several types of industrial fermentations including batch, continuous, aerobic, and anaerobic. Batch fermentation involves filling a fermenter with raw materials, sterilizing it, inoculating with a pure culture, and processing the output before repeating. Continuous fermentation maintains microorganisms in logarithmic growth by continuously adding substrate. Aerobic fermentation uses oxygen while anaerobic fermentation does not. Yeast is commonly used in fermentation and is produced through steps of material preparation, culture preparation, fermentation, harvesting, filtration, and packaging using sugars as the basic energy source.
Anti-foaming agents, inducers, precursors and inhibitors in Fermentation tech...Dr. Pavan Kundur
The document discusses antifoaming agents, inducers, precursors, and inhibitors used in fermentation technology. Antifoaming agents like oils and silicones are added to fermentation to reduce foam formation which can contaminate processes. Precursors are added to increase product yields, like corn steep liquor for penicillin production. Inducers trigger secondary metabolite production in microbes and are necessary for genetically modified organisms. Inhibitors redirect metabolism toward the target product or halt pathways to prevent degradation.
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.
This document discusses vitamin B12, also called cobalamin. It provides details about:
1. Vitamin B12 is a water-soluble vitamin that plays a key role in the functioning of the nervous system and formation of red blood cells. It is involved in DNA synthesis and metabolism.
2. Vitamin B12 is not synthesized by animals or plants, but rather by microorganisms. It is produced commercially through bacterial fermentation using microbes like Streptomyces and Propionibacterium.
3. The industrial production process involves growing the microbes in nutrient media containing sources of carbon, nitrogen, salts and cobalt. The fermentation yields 3.3-20 mg/L
This document discusses bioreactors, which are vessels that house living organisms used to synthesize or break down substances. It describes key components and considerations in bioreactor design, including preventing contamination, optimal mixing and mass transfer, and controlling factors like temperature and pH. Recent advances include using scaffolds to seed cells at high densities. Ideal bioreactors are aseptic with controlled conditions and sampling abilities. Types of bioreactors mentioned are stirred tank, airlift, packed bed, fluidized bed, photobioreactor, and membrane bioreactors. Parameters like agitation, aeration, foaming, temperature, pH, and sterilization are also covered.
This document provides an overview of media formulation for fermentation and bioprocessing. It discusses the types of media, including complex and synthetic media. The key requirements for formulated media are then outlined, including carbon sources, oxygen sources, water, nitrogen sources, minerals, growth factors, and antifoams. Specific examples are given for each requirement. The document emphasizes that media formulation is essential for successful laboratory experiments and manufacturing processes.
Fermentation is a metabolic process that converts sugar into acids, gases, or alcohol through yeast or bacteria without oxygen. There are several types of industrial fermentations including batch, continuous, aerobic, and anaerobic. Batch fermentation involves filling a fermenter with raw materials, sterilizing it, inoculating with a pure culture, and processing the output before repeating. Continuous fermentation maintains microorganisms in logarithmic growth by continuously adding substrate. Aerobic fermentation uses oxygen while anaerobic fermentation does not. Yeast is commonly used in fermentation and is produced through steps of material preparation, culture preparation, fermentation, harvesting, filtration, and packaging using sugars as the basic energy source.
Anti-foaming agents, inducers, precursors and inhibitors in Fermentation tech...Dr. Pavan Kundur
The document discusses antifoaming agents, inducers, precursors, and inhibitors used in fermentation technology. Antifoaming agents like oils and silicones are added to fermentation to reduce foam formation which can contaminate processes. Precursors are added to increase product yields, like corn steep liquor for penicillin production. Inducers trigger secondary metabolite production in microbes and are necessary for genetically modified organisms. Inhibitors redirect metabolism toward the target product or halt pathways to prevent degradation.
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
Penicillin was discovered in 1928 by Alexander Fleming and revolutionized medicine by providing the first effective treatment for bacterial infections. It works by inhibiting the formation of bacterial cell walls, causing the cells to burst. Industrially, penicillin is produced through the fermentation of Penicillium chrysogenum fungus, which requires sugars, nitrogen sources, and other minerals. The downstream process involves removing cells through filtration and centrifugation, then purifying and assaying the penicillin.
The document discusses upstream processing in biomanufacturing. Upstream processing involves growing cells in bioreactors to produce target proteins for pharmaceuticals. Key aspects of upstream processing include media preparation and sterilization, inoculum development, and cell culture in bioreactors. The main goal of upstream processing is to provide optimal environmental conditions for cell growth and protein production before downstream processing separates and purifies the target proteins.
Strain improvement technique (exam point of view)Sijo A
The development of industrial strains, that can tolerate cultural environment and produces the desired metabolite in large amount from wild type strain is called strain improvement.
The rate of production is controlled by genome of an organism.
Hence the rate of production can be increased by inducing necessory changes in genome of the organism. Hence it is also called genetic improvement of microbial strain.
The material describes components of industrial fermentation media with their respective metabolic importance for the industrial microbes. it also addresses industrial scale sterilization methods.
Fermentation technology, Bioprocess Principles, History of Industrial Biotechnology, Bioreactor Principles, Bioreactor Design, Parameters to be monitored in Bioreactor, Fermentation Technology, Agitation and Mixing, Baffles
This document discusses three main modes of fermentation: batch, continuous, and fed-batch fermentation. Batch fermentation uses a closed system where fresh media is not added and waste is not removed, resulting in changing nutrient and waste concentrations over time. Continuous fermentation uses an open system where fresh media and waste removal occur continuously, maintaining steady-state log phase growth. Fed-batch fermentation uses a semi-closed system where fresh media is added periodically without waste removal, allowing nutrient concentrations to be controlled while volume increases over time.
This document discusses solid state fermentation and provides details about the process. It describes that solid state fermentation involves fermentation using solids in the absence of free water, though some moisture is needed. Microorganisms like fungi grow on the surface of solid substrates to produce things like enzymes, organic acids, and flavors. Agriculture wastes are commonly used as substrates. Fungi like Trichoderma and Aspergillus species are widely used to produce hydrolytic enzymes. Tray fermenters and rotating drum reactors are two common types of bioreactors used in solid state fermentation.
Upstream bioprocessing involves steps like isolation and selection of microorganisms, media preparation, inoculation and incubation. Downstream bioprocessing involves steps like product harvesting, extraction, purification, quality control and packaging. Major upstream steps are formulation of fermentation medium, sterilization, inoculum preparation and fermentation. Downstream steps include cell disruption, solid-liquid separation, concentration, purification, formulation and quality monitoring. The overall process aims to isolate the desired product from fermentation broth in pure form through various unit operations.
This document discusses fermentation, which is an anaerobic process by which organisms like bacteria and yeast convert sugars into acids, gases, or alcohol without oxygen. It produces energy through glycolysis and then reduces pyruvate to products like lactic acid or ethanol. There are different types of fermentation defined by their end products, including lactic acid, alcoholic, acetic acid, and butyric acid fermentation. The fermentation process involves upstream and downstream steps to optimize conditions for microorganism growth and product recovery. Common fermentation methods are batch, continuous, fed-batch, aerobic, anaerobic, surface, and submerged fermentations.
The document discusses various strategies for recovery and purification of bio-products from fermentation broth. It describes key unit operations like solid-liquid separation techniques like filtration, centrifugation and flocculation to remove cells and debris. Further purification techniques involve precipitation, solvent extraction, ultrafiltration to concentrate and purify the product. Final processing includes crystallization, drying techniques like lyophilization and spray drying to package the purified product. Cell disruption methods including homogenization, bead mills and ultrasonication are also summarized to release intracellular components.
This document summarizes the production of penicillin from Penicillium molds. It describes how penicillin was discovered in 1928 and began being used to treat bacterial infections in 1942. The production process involves growing Penicillium cells under stressed conditions to induce penicillin production. Key factors that must be controlled include carbon sources, pH, nitrogen, and oxygen levels. The industrial production consists of upstream processing, involving cell growth and product synthesis, and downstream processing to extract and purify the penicillin. Fermentation is the main technique used, employing fed-batch cultivation in large steel tanks.
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.
Control systems are necessary in fermenters to carefully monitor and regulate parameters like temperature, pH, oxygen levels, agitation and foaming. Sensors integrated directly into the fermenter provide real-time readings of these parameters to control systems which can activate mechanisms to precisely adjust the fermentation process as needed through elements like heating/cooling systems, pumps to add acids/bases and valves to control gas flow. Proper monitoring and control of these critical parameters is essential for optimal microbial growth and product formation.
This document summarizes downstream processing steps in bioprocessing. It discusses various unit operations used for product recovery including cell removal, dewatering, protein purification through adsorption chromatography or immobilization, and protein packaging through sterilization. Methods for solid separation like filtration, sedimentation, centrifugation and foam separation are described. The document also provides details on precipitation, filtration processes, and different types of filters used.
This PPT dicusses about the Stirred Tank Bioreactor and its features mainly used in Fermentation process.
Useful for students doing their Bachelor's in Life Science
Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.
Science and technology of manipulating and improving microbial strains, in order to enhance their metabolic capacities for biotechnological applications, are referred to as strain improvement.
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.
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.
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
Penicillin was discovered in 1928 by Alexander Fleming and revolutionized medicine by providing the first effective treatment for bacterial infections. It works by inhibiting the formation of bacterial cell walls, causing the cells to burst. Industrially, penicillin is produced through the fermentation of Penicillium chrysogenum fungus, which requires sugars, nitrogen sources, and other minerals. The downstream process involves removing cells through filtration and centrifugation, then purifying and assaying the penicillin.
The document discusses upstream processing in biomanufacturing. Upstream processing involves growing cells in bioreactors to produce target proteins for pharmaceuticals. Key aspects of upstream processing include media preparation and sterilization, inoculum development, and cell culture in bioreactors. The main goal of upstream processing is to provide optimal environmental conditions for cell growth and protein production before downstream processing separates and purifies the target proteins.
Strain improvement technique (exam point of view)Sijo A
The development of industrial strains, that can tolerate cultural environment and produces the desired metabolite in large amount from wild type strain is called strain improvement.
The rate of production is controlled by genome of an organism.
Hence the rate of production can be increased by inducing necessory changes in genome of the organism. Hence it is also called genetic improvement of microbial strain.
The material describes components of industrial fermentation media with their respective metabolic importance for the industrial microbes. it also addresses industrial scale sterilization methods.
Fermentation technology, Bioprocess Principles, History of Industrial Biotechnology, Bioreactor Principles, Bioreactor Design, Parameters to be monitored in Bioreactor, Fermentation Technology, Agitation and Mixing, Baffles
This document discusses three main modes of fermentation: batch, continuous, and fed-batch fermentation. Batch fermentation uses a closed system where fresh media is not added and waste is not removed, resulting in changing nutrient and waste concentrations over time. Continuous fermentation uses an open system where fresh media and waste removal occur continuously, maintaining steady-state log phase growth. Fed-batch fermentation uses a semi-closed system where fresh media is added periodically without waste removal, allowing nutrient concentrations to be controlled while volume increases over time.
This document discusses solid state fermentation and provides details about the process. It describes that solid state fermentation involves fermentation using solids in the absence of free water, though some moisture is needed. Microorganisms like fungi grow on the surface of solid substrates to produce things like enzymes, organic acids, and flavors. Agriculture wastes are commonly used as substrates. Fungi like Trichoderma and Aspergillus species are widely used to produce hydrolytic enzymes. Tray fermenters and rotating drum reactors are two common types of bioreactors used in solid state fermentation.
Upstream bioprocessing involves steps like isolation and selection of microorganisms, media preparation, inoculation and incubation. Downstream bioprocessing involves steps like product harvesting, extraction, purification, quality control and packaging. Major upstream steps are formulation of fermentation medium, sterilization, inoculum preparation and fermentation. Downstream steps include cell disruption, solid-liquid separation, concentration, purification, formulation and quality monitoring. The overall process aims to isolate the desired product from fermentation broth in pure form through various unit operations.
This document discusses fermentation, which is an anaerobic process by which organisms like bacteria and yeast convert sugars into acids, gases, or alcohol without oxygen. It produces energy through glycolysis and then reduces pyruvate to products like lactic acid or ethanol. There are different types of fermentation defined by their end products, including lactic acid, alcoholic, acetic acid, and butyric acid fermentation. The fermentation process involves upstream and downstream steps to optimize conditions for microorganism growth and product recovery. Common fermentation methods are batch, continuous, fed-batch, aerobic, anaerobic, surface, and submerged fermentations.
The document discusses various strategies for recovery and purification of bio-products from fermentation broth. It describes key unit operations like solid-liquid separation techniques like filtration, centrifugation and flocculation to remove cells and debris. Further purification techniques involve precipitation, solvent extraction, ultrafiltration to concentrate and purify the product. Final processing includes crystallization, drying techniques like lyophilization and spray drying to package the purified product. Cell disruption methods including homogenization, bead mills and ultrasonication are also summarized to release intracellular components.
This document summarizes the production of penicillin from Penicillium molds. It describes how penicillin was discovered in 1928 and began being used to treat bacterial infections in 1942. The production process involves growing Penicillium cells under stressed conditions to induce penicillin production. Key factors that must be controlled include carbon sources, pH, nitrogen, and oxygen levels. The industrial production consists of upstream processing, involving cell growth and product synthesis, and downstream processing to extract and purify the penicillin. Fermentation is the main technique used, employing fed-batch cultivation in large steel tanks.
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.
Control systems are necessary in fermenters to carefully monitor and regulate parameters like temperature, pH, oxygen levels, agitation and foaming. Sensors integrated directly into the fermenter provide real-time readings of these parameters to control systems which can activate mechanisms to precisely adjust the fermentation process as needed through elements like heating/cooling systems, pumps to add acids/bases and valves to control gas flow. Proper monitoring and control of these critical parameters is essential for optimal microbial growth and product formation.
This document summarizes downstream processing steps in bioprocessing. It discusses various unit operations used for product recovery including cell removal, dewatering, protein purification through adsorption chromatography or immobilization, and protein packaging through sterilization. Methods for solid separation like filtration, sedimentation, centrifugation and foam separation are described. The document also provides details on precipitation, filtration processes, and different types of filters used.
This PPT dicusses about the Stirred Tank Bioreactor and its features mainly used in Fermentation process.
Useful for students doing their Bachelor's in Life Science
Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.
Science and technology of manipulating and improving microbial strains, in order to enhance their metabolic capacities for biotechnological applications, are referred to as strain improvement.
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.
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.
UNIT 6 Fermentation technology, Fermenters, Study of Media, types of fermenta...Shyam Bass
UNIT-6 6th Sem B.Pharma Pharmaceutical Biotechnology-
Following slides include-
Fermentation technology and biotechnological products :
Fermentation methods and general requirements
Study of media
Equipment
Sterilization methods
Aeration process
Stirring
large scale production fermenter design and its various controls
BY- SHYAM BASS
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.
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.
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.
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.
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.
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
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 the oldest biotechnological process involving the chemical change of organic compounds by microorganisms. It is used industrially to produce various products like antibiotics, organic acids, enzymes, and vitamins. An ideal microorganism for industrial fermentation should be genetically stable, grow rapidly, and easily separate from the product. A bioreactor provides controlled conditions like temperature, pH, and oxygen levels to culture microorganisms on a large scale. It has components like a vessel, heating/cooling system, aeration sparger, agitator impellers, and sensors/controllers to maintain optimal growth conditions.
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.
A bioreactor provides microorganisms a stable environment to produce desired substances. It has evolved from simple stirred tanks in the early 1900s to more advanced designs incorporating features like automated control systems. An ideal bioreactor is aseptic, has proper mixing and aeration, minimal power use, and temperature/pH control. It allows efficient, large-scale production of pharmaceuticals and other products. Key components include the vessel, heating/cooling, aeration systems, seals, baffles, impellers, spargers, ports, foam control, and sensors for automation.
The document discusses bioreactors and various aspects related to their use and design. It describes bioreactors as vessels that provide a controlled environment for optimal growth and product formation of cell cultures. Various types of bioreactors are discussed based on factors like oxygen need, mode of use, operation, and type of microbial growth. Key components like vessels, agitation, aeration, and their functions are summarized. Applications in secondary metabolite production and downstream processing are also mentioned.
bioreactors and fermentors are culture systems to produce cells or organisms. They are used in various applications, including basic research and development, and the manufacturing of biopharmaceuticals, food and food additives, chemicals, and other products. A broad range of cell types and organisms can be cultivated in bioreactors and fermentors, including cells (like mammalian cell lines, insect cells, and stem cells), microorganisms (like bacteria, yeasts, and fungi), as well as plant cells and algae.Bioreactor and fermentor are two words for basically the same thing. Scientists who cultivate bacteria, yeast, or fungi often use the term fermentor. The term bioreactor often relates to the cultivation of mammalian cells but is also generically used.
fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old.
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.
Overview
Industrial fermentations comprise both upstream (USP) and downstream processing
(DSP) stages. USP involves all factors and processes leading to and including the
fermentation. It consists of three main areas: the producer organism, the medium
and the fermentation process.
Similar to Fermentation process - a typical Fermenter, Media formulation (20)
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
Or: Beyond linear.
Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
Authoring a personal GPT for your research and practice: How we created the Q...Leonel Morgado
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
Immersive Learning That Works: Research Grounding and Paths ForwardLeonel Morgado
We will metaverse into the essence of immersive learning, into its three dimensions and conceptual models. This approach encompasses elements from teaching methodologies to social involvement, through organizational concerns and technologies. Challenging the perception of learning as knowledge transfer, we introduce a 'Uses, Practices & Strategies' model operationalized by the 'Immersive Learning Brain' and ‘Immersion Cube’ frameworks. This approach offers a comprehensive guide through the intricacies of immersive educational experiences and spotlighting research frontiers, along the immersion dimensions of system, narrative, and agency. Our discourse extends to stakeholders beyond the academic sphere, addressing the interests of technologists, instructional designers, and policymakers. We span various contexts, from formal education to organizational transformation to the new horizon of an AI-pervasive society. This keynote aims to unite the iLRN community in a collaborative journey towards a future where immersive learning research and practice coalesce, paving the way for innovative educational research and practice landscapes.
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
2. INTRODUCTION
• The Term “Fermentation” Is Derived From The Latin Verb Fervere, To Boil, the boiling appearance is
due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars
present in the extract. However, fermentation has come to have different meanings to biochemists
and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the
catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much
broader.
• Fermentation Technology Is The Use Of Organisms To Produce Food, Pharmaceuticals And Alcoholic
Beverages On A Large Scale Industrial Basis.
• The basic principle involved in the industrial fermentation technology is that organisms are grown
under suitable conditions, by providing raw materials meeting all the necessary requirements such
as carbon, nitrogen, salts, trace elements and vitamins.
• The end products formed as a result of their metabolism during their life span are released into the
media, which are extracted for use by human being and that have a high commercial value. The
major products of fermentation technology produced economically on a large scale industrial basis
are wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics, complete proteins, enzymes
and other useful products.
3. FERMENTER
• Fermentation Process Is Carried Out In A Container Called The Fermenter Or Bioreactor. The
Design And Nature Of The Fermenter Varies Depending Upon The Type Of Fermentation Carried
Out. Invariably All The Fermenter Have Facilities To Measure Some Of The Fermentation
Parameters Like Temperature, Pressure, Ph, Elapsed Fermentation Time, Liquid Level, Mass Etc.
Fermenters (Or Bioreactors) Are Most Essential Part Of Any Biotechnology Based Production
Process, Whether It Is An Alcohol, Solvent, Protein, Vaccine Or Antibiotic. Today Production Plant
Have An Array Of Fermenters Ranging From 250 To 100,000 Lt Or More. The Usual Practice Is To
Start The Inoculum In A Small Fermenter And Then Transfer It To A Huge Fermenter With Pre-
sterilized Medium.
• The environment provided for the growth of the process organism must be controlled during the
fermentation such that maximum (and reliable) productivity may be achieved. Regardless of the
type of fermentation an established process may be divided into SIX basic component parts:
1. The chemical environment of the organism should be such that it supports optimum product
formation commensurate with the economics of the process. The formulation of media to be used in
culturing the process organism during the development of the inoculum and in the production
fermenter.
4. 2 .The Culture Should Be Maintained In A Pure State Throughout The Fermentation Therefore
Sterilization Of The Medium, Fermenters And Ancillary Equipment Is Required.
3 .The Production Of An Active, Pure Culture In Sufficient Quantity To Inoculate The Production
Vessel.
4 .The Growth Of The Organism In The Production Fermenter Under Optimum Conditions For Product
Formation.
5. The Extraction Of The Product And Its Purification.
6. The Disposal Of Effluents Produced By The Process.
- The fermenting microorganisms mainly involve L.A.B. like Enterococcus, Streptococcus, Leuconostoc,
Lactobacillus, and Pediococcus and yeasts and molds like Debaryomyces, Kluyveromyces,
Saccharomyces, Geotrichium, Mucor, Penicillium, and Rhizopus species.
5.
6. A TYPICAL INDUSTRIAL FERMENTER
• Fermenter Or Bioreactor Refers To A Device That Provides All The Basic Necessities Important For
Biological Product Extraction. All Bioreactors Deal With Heterogeneous Systems Dealing With Two Or
More Phases, E.G., Liquid, Gas, Solid. Therefore, Optimal Conditions For Fermentation Necessitate
Efficient Transfer Of Mass, Heat And Momentum From One Phase To The Other. Chemical Engineering
Principles Are Employed For Design And Operation Of Bioreactors.
• The Main Objective Of A Fermenter Is To Maintain A Controlled Environment That Supports The Growth
Of The Bacteria Or Any Other Organism. There Are Several Important Factors That Need To Be Accurate
To Design A Fermenter. Those Factors Are Following-
• The vessel should be well equipped to maintain aseptic conditions inside it for a number of days.
• Aeration and agitation are important for the production of biological metabolites. However, controlled
agitation is required to prevent any damage to the cells.
• It should be less expensive in terms of power consumption.
• Temperature is an important environmental factor required for microbial growth. Therefore, a temperature
control system is required.
• Optimum pH is important for the growth of the organism; therefore, the fermenter must be equipped with
a pH controller.
7. • The Fermentation Of A Huge Culture Is A Time-consuming Process. It Needs To Be Contamination-
free Until The Process Is Complete. Apart From That, It Is Also Important To Monitor The Growth
Rate Of The Organism. Therefore, An Aseptic Sampling System Is Needed To Design A Fermenter.
• The Fermenter Vessel Should Be Designed Properly To Minimize The Labor Involved In Cleaning,
Harvesting, Etc.
• It Should Be Designed In Such A Way That It Reduces Evaporation.
• The Vessel Needs To Be Equipped With A Smooth Internal Surface To Support Adequate Mixing.
CONSTRUCTION MATERIALS
As Fermentation Required Adequate Aseptic Conditions, For Better Yield Of Biomass Or Product, It Is
Important To Select A Material For The Body Of The Fermenter, Which Restricts The Chances Of
Contamination. Moreover, It Needs To Be Non-toxic And Corrosion Free. Glass Is A Material That
Provides A Smooth Surface Inside The Vessel And Also Non-toxic In Nature. Apart From That, It Is
Corrosion-proof And Due To The Transparency, It Is Easy To Examine The Inside Of The Vessel. The
main disadvantage of glass vessels is that it is difficult to top to design a pilot-scale fermenter with
glass. It is difficult to handle glass as a pilot-scale fermenter. Therefore, another non-toxic, corrosion-
proof material, stainless steel, was used for pilot scale fermenter. According to Americal Iron and Steel
Institute, steel contains more than 4% chromium is standardized as stainless steel.
8. • In Many Cases Nickel Is Also Mixed In High Concentration With The Chromium To Make The Steel
More Corrosion Resistant And It Also Provides Engineering Advantages. In This Modern-day, Stainless
Steel Fermenters Are Mostly Used For Industrial Production. However, Small Scale Production
Requires Glass Vessels.
Aeration System:
• Aeration system is one of the most critical part of a fermenter. In a fermenter with a high microbial
population density, there is a tremendous oxygen demand by the culture, but oxygen being poorly
soluble in water hardly transfers rapidly throughout the growth medium.
• It is necessary, therefore, that elaborate precautions are taken using a good aeration system to ensure
proper aeration an oxygen availability throughout the culture. However, two separate aeration devices
are used to ensure proper aeration in fermenter. These devices are sparger and impeller.
SPARGER
• A sparger is a device that introduces air into the liquid medium in a fermenter. There are three main
types of SPARGER used in industrial-scale bioreactors such as
9. • POROUS SPARGER: It Is Made Up Of Sintered Glass, Ceramics Or Metals’ And Are Mostly Used In
Laboratory-scale Bioreactors. As It Introduces Air Inside A Liquid Medium, Bubbles Are Formed.
These Bubbles Are Always 10 To 100 Times Larger Than The Pore Size Of The Aerator. The Air
Pressure Is Generally Low In These Devices And A Major Disadvantage Of Using Porous Sparger Is
That Microbial Growth May Occur On The Pores Which Hamper The Airflow.
• ORIFICE SPARGER: These Are Used In Small Stirred Fermenters Where Perforated Pipes Are Used
And Attached Below The Impeller In The Form Of A Ring. The Air Holes Are Mostly Drilled Under The
Surface Of The Tubes. Orifice Spargers Were Used To A Limited Extent In Yeast Manufacture,
Effluent Treatment And Production Of Single-cell Proteins.
• NOZZLE SPARGER: This Is Used In Industrial-scale Fermenters. The Main Characteristic Of This
Kind Of Sparger Is That It Contains A Single Open Or Partially Closed Pipe As An Air Outlet. The Pipe
Needs To Be Positioned Below The Impeller. The Design Helps To Overcome Troubles Related To
Sparger Blockage.
11. TEMPERATURE CONTROL SYSTEM
• During The Fermentation Process Heat Can Be Produced Mainly In Two Ways, Firstly Microbial
Biochemical Reactions And Secondly Mechanical Agitation. In Case Of Fermentation, A
Temperature Control Helps To Control The Temperature At The Optimum Level By Removing Or
Providing Heat. In Small Scale Production Vessel The Amount Of Produced Heat Is Negligible.
Therefore, Extra Heat Is Provided By Hot Bath Or Internal Heat Coil Or Heating Jacket With A
Water Circulation System Or Silicon Heating Jacket. The Silicon Heating Jacket Consists Of Silicon
Rubber Mats With Heating Wires And It Is Wrapped Around The Fermenter. In The Case Of Pilot-
scale Fermenters, It Is Not Possible To Use Silicon Jackets Due To Large Size. In Such Cases, An
Internal Heating Coil Is Used For Providing Extra Heat While Cold Water Circulation Helps To
Remove Excess Heat.
• Cooling jacket is necessary because sterilization of the nutrient medium and removal of the heat
generated are obligatory for successful completion of the fermentation in the fermentor. For very
large fermentors, insufficient heat transfer takes place through the jacket and therefore, internal
coils are provided through which either steam or cooling water is run.
12. a) External jacket
b) External coil for
Small bioreactors
c) Internal helical
coil
d) Internal baffles
coil for large
reactors
e) External separate
heat exchange unit
TEMPERATURE CONTROL SYSTEM OF FERMENTERS
13. IMPELLER
• The Objectives Of The Impeller Used In Fermenters Are Bulk Fluid And Gas Mixing, Air
Dispersion, Heat Transfer, Oxygen Transfer, Suspension Of Solid Particles, Maintain The Uniform
Environment Inside The Vessel, Etc. Air Bubbles Often Cause Problems Inside The Fermenter.
Impellers Involved In Breaking The Air Bubbles Produced In A Liquid Medium. There Are Mainly
Three Types Of Agitators Used In Industrial-scale Bioreactors
• Disc Turbine: It Consists Of A Disc With A Series Of Rectangular Vanes Connected In A Vertical
Plane Around The Disc.
• Vaned Disc: In This Case, The Rectangular Vanes Are Attached Vertically To The Underside Of A
Disc.
• Variable Pitch Open Turbine: This Type Of Agitator Lacks Disc And The Vanes Are Directly
Connected To A Center Shaft.
14. BAFFLES
• The Baffles Are Normally Incorporated Into Fermenters Of All Sizes To Prevent A Vortex And To Improve
Aeration Efficiency. They Are Metal Strips Roughly One-tenth Of The Fermenters Diameter And Attached
Radially To The Walls. There are four baffles that are present inside of an agitated vessel to prevent a
vortex and improve aeration efficiency. The agitation effect is slightly increased with wider baffles but drops
sharply with narrower baffles. After installation of the baffle there a gap between them and the vessel wall
which facilitates scouring action around the baffles and minimizes microbial growth on the baffles and the
fermenter wall. Baffles are often attached to cooling coils to increase the cooling capacity of the fermenter.
STIRRERS GLANDS
The most important factor of designing a fermenter is to maintain aseptic conditions inside the vessel. It is
highly challenging in the case of pilot-scale fermenters. Therefore stirrer shafts are required. These stirrer
shafts play an important role to seal the openings of a bioreactor. As a result, it restricts the entry of air from
outside. There are several types of seals used for this purpose, which are following
The Stuffing Box: The shafted is sealed by several layers of packing rings of asbestos or cotton yarn which is
pressed against the shaft by gland follower. At high stirrer speeds, the packing wears quickly and excessive
pressure may need to ensure the tightness of fit. The packing may be difficult to sterilize properly because of
unsatisfactory heat penetration and it is necessary to check and replace the packing rings regularly.
15. • The Mechanical Seal: It Is Used In Both Small Scale And Large Scale Fermenters. The
Seal Is Divided Into Two Parts, First Is The Stationary Bearing Housing And The Second
Rotates On The Shaft. These Two Parts Are Pressed Together By Springs. Steam
Condensate Is Used To Lubricate And Cool The Seals During Operation And Provides
Protection Against The Contamination.
• Magnetic Drives: This Type Of Seals Helps To Counter The Problem Originated By The
Impeller Shaft Which Is Going Through The Top Or Bottom Of The Fermenter Plate. The
Magnetic Drive Is Made Up Of Two Magnets One Is Driving And One Driven. The Driven
Magnet Held In Bearings In Housing On The Outside Of The Head Plate And Connected To
A Drive Shaft. The Internal Driven Magnet Is Placed On One End Of The Impeller Shaft And
Held In Bearings In A Suitable Housing On The Inner Surface Of The Head Plate. When
Multiple Ceramic Magnets Have Been Used It Has Been Possible To Transmit Power Across
A Gap Of 16mm. Using This Drive Water Can Be Stirred In Baffled Vessels Up To 300 Dm3
Capacity At Speeds Of 300 To 2000 Rpm.
16. PH SENSOR
• All Types Of Fermenters Are Attached With A Ph Control Sensor Which Consists Of A Ph Sensor And
A Port To Maintain The Ph Inside Of The Fermenter. Ph Alteration Can Lead To Death Of The
Organism Which Leads To Product Loss. Therefore, It Is A Crucial Instrument For A Fermenter And
Needs To Be Checked Regularly.
Controlling Devices for Environmental Factors:
• In any microbial fermentation, it is necessary not only to measure growth and product formation
but also to control the process by altering environmental parameters as the process proceeds. For
this purpose, various devices are used in a fermenter. Environmental factors that are frequently
controlled includes temperature, oxygen concentration, pH, cells mass, levels of key nutrients, and
product concentration.
18. INTRODUCTION
• In A Fermentation Process, The Choice Of The Most Optimum Micro-organisms And Fermentation
Media Is Very Important For High Yield Of Product. The Quality Of Fermentation Media Is Important
As It Provides Nutrients And Energy For Growth Of Micro-organisms. This Medium Provides
Substrate For Product Synthesis In A Fermenter.
• Detailed Investigations Are Required To Establish The Most Suitable Medium For An Individual
Fermentation. Most Fermentations Require Liquid Media, Often Referred To As Broth; Although
Some Solid Substrate Fermentations (SSF) Are Operated. Fermentation Media Must Satisfy All The
Nutritional Requirements Of The Microorganism And Fulfil The Technical Objectives Of The Process.
• Fermentation media consists of major and minor components.Major components include Carbon
and Nitrogen source. Minor components include inorganic salts, vitamins, growth factors, anti-
foaming agents, buffers, dissolved oxygen, other dissolved gases, growth inhibitors and enzymes.
Nutrients required for fermentation media also depend upon the type of fermentation organisms as
well as the type of fermentation process to be used. Poor choice of fermentation media might result
in poor yield of output. Types of nutrients present in the fermentation media always determine the
yield of the product.
19. • There Are Two Uses Of Fermentation Media
• Growth Media
• Fermentation Media
GROWTH Medium Contains Low Amounts Of Nutrients. It Is Useful In Creating Raw Material For
Further Fermentation Processes.
Fermentation Media Contains High Amounts Of Nutrients. It Is Used In Creating Final Products Using
Fermentation.
For Example, Growth Of Yeast Requires 1% Carbon. But During Fermentation Of Alcohol, Yeast
Requires 12 To 13 % Carbon In The Medium.
During the fermentation process, media contains high amounts of nutrients, micro-organism and
optimum conditions. When these micro-organisms are incubated at the desired optimum conditions,
they enjoy luxurious metabolism. Here, the fermentation organisms become hyperactive due to
presence of high quantities of nutrients, thus it results in consumption of excess nutrients and partial
degradation of fermentation media. The waste effluents excreted by the microbes could be the desired
output product of the fermentation process.
20. • The Amount Of Substrate Given To Microbes Should Not Reach Inhibitory Concentration Levels Because
Excess Substrate Inhibits Vital Enzymes And May Results In Death Of Cells. Also, Water Present In
Cytoplasm Is Important For Metabolism Process. If Excess Sugar Or Salt Is Available In The Fermentation
Media, It Would Tie Up Cytoplasm Water And May Result In Lack Of Water For Metabolism And Cause
Death Of Microbes, Thus Affecting Fermentation Output.
• Excess Substrate May Increase Osmotic Pressure And Effect Enzyme Activities In A Cell. Microbes Excrete
This Excess Substrate In The Form Of Partially Digested Fermentation Media. It Is Converted To An
Insoluble Inert Compound In The Form Of Reserve Food Material And This Reserve Food Material Is
Harmless To Cells.
• On a large scale one must use nutrient sources to create a medium which will meet as many of the
following criteria:
1 Produce the maximum yield of product or biomass per gram substrate used.
2 Produce the maximum concentration of product or biomass.
3 Permit the maximum rate of product formation.
4 Minimum yield of undesired product.
5 Consistent in quality and readily available throughout the year.
6 Cause minimal problems during media making and sterilization.
21. • 7 Cause Minimal Problems During Other Aspects Of The Production Process, Especially Aeration And
Agitation, Extraction, Purification And Waste Treatment.
• The Initial Step In Media Formulation Is The Examination Of The Overall Process Based On The Stoichiometry
For Growth And Product Formation. Thus For An Aerobic Fermentation:
CARBON & ENERGY + NITROGEN + O2 + OTHER REQUIREMENTS = BIOMASS + PRODUCTS +
CO2 + H2O + HEAT
TYPES OF MEDIA
There Are Two Types Of Fermentation Media Used In Industries.
1. Synthetic Media
2. Crude Media
22. SYNTHETIC MEDIA
• Synthetic Media Is Useful In The Field Of Research As Each And Every Component Is Chemically
Known And The Exact Composition Of Nutrients Is Predetermined. So, In Case Of Synthetic Media,
Variation In Levels And Concentration Of Nutrients Can Be Controlled. Here, By Experimentation
With Synthetic Media, The Effect Of Nutrients On Growth And Yield Of Product Can Be Analysed. We
Can Redesign The Synthetic Media As Per Our Needs. It Is Very Useful In Controlling The Growth
And Yield Of Product In A Lab Environment. We Can Also Use It To Determine The Metabolic
Pathway Used In The Synthesis Of Products.
• The Use Of Synthetic Media Allows Us To Experiment With Various Sources Of Fermentation Media
In The Lab As The Results Are Accurately Reproducible For A Given Composition. An Advantage Of A
Well Designed Synthetic Media Is That It Lacks Sources Of Protein And Peptides. Hence, There Is No
Foam Formation, And Chances Of Contamination Are Very Less. Product Recovery Is Easier Because
Synthetic Media Contains Pure Components.
• The most important aspect of fermentation is that it should be economic and profitable. Synthetic
media is never used on industrial scale because it is expensive, the major disadvantage .This process
in only suitable for experimentation in a lab on a small scale
23. CRUDE MEDIA
• Crude Media Is Generally Used On An Industrial Scale For Fermentation Process. Crude Media
Contains A Rough Composition Of Media Required For Fermentation. It Gives High Yield Of Product
And Contains Undefined Sources Of Ingredients. Crude Media Contains High Level Of Nutrients,
Vitamins, Proteins, Growth Factors, Anti-foaming Agents And Precursors. It Is Important To Ensure
That Crude Media Should Not Contain Toxic Substances That Could Effect The Growth Of Bacteria
And Yield Of Product.
• Crude substrates may provide initial cost savings, but their higher levels of impurities could
necessitate more costly and complex recovery and purification steps downstream as well as
increased waste treatment costs. The physical and chemical properties of the formulated medium
can also influence the sterilization operations employed. A medium that is easily sterilized with
minimal thermal damage is vitally important.
• Ingredients of Crude Media
1) Inorganic nutrients - Crude media contains inorganic salts containing cations and anion along
with a carbon source. Sometimes, fermentation micro-organisms have a specific requirement of ions
like magnesium ions, phosphates or sulphates. These requirements are fulfilled by addition of these
ions to balance the crude media.
24. • Carbon Sources - A Carbon Source Is Required For All Biosynthesis Leading To Reproduction,
Product Formation And Cell Maintenance. In Most Fermentations It Also Serves As The Energy
Source. Simple To Complex Carbohydrates Can Be Added To Media As A Source Of Carbon. The
Selection Of Carbon Source Depends Upon The Availability As Well As The Cost Of Raw Material. In
Most Of The Fermentation Media, Crude Source Of Carbon Is Added.
• Substrates Used As Carbon Sources: Carbohydrates Constitute The Most Predominant Source Of
Energy In Fermentation Industry. Refined And Pure Carbohydrates Such As Glucose Or Sucrose
Are Rarely Used For Economic Reasons.
• Molasses: Molasses Is A Byproduct Of Sugar Industry And Is One Of The Cheapest Sources Of
Carbohydrates. Sugar Cane Molasses (Sucrose Around 48%) Sugar Beet Molasses (Sucrose Around
33%) Are Commonly Used. Besides Being Rich In Sugar, Molasses Also Contain Nitrogenous
Substances, Vitamins And Trace Elements. There Occurs Variation In The Composition Of The
Molasses Which Mostly Depends On The Climatic Conditions And Production Process. Hydrol
Molasses, A Byproduct In Glucose Production From Corn, Is Also Used As A Fermentation
Substrate.
25. • Malt Extract: Malt Extract, An Aqueous Extract Of Malted Barley, Contains About 80% Carbohydrates
(Glucose, Fructose, Sucrose, And Maltose). Nitrogen Compounds Constitute Around 4.5% (Proteins, Peptides,
Amino Acids, Purines, Pyrimidine’s). Aqueous extracts of malted barley can be concentrated to form syrups
that are particularly useful carbon sources for the cultivation of filamentous fungi, yeast and actinomycetes.
• Starch, Dextrin And Cellulose: The Polysaccharides-starch, Dextrin And Cellulose Can Be Metabolised By
Microorganisms. They Are Frequently Used For The Industrial Production Of Alcohol. Due To Its Wide
Availability And Low Cost, The Use Of Cellulose For Alcohol Production Is Extensively Studied.
• Whey: Whey is a byproduct of dairy industry and is produced worldwide. Most of it is consumed by- humans
and animals. Whey is a reasonably good source of carbon for the production of alcohol, single-cell protein,
vitamin B12, lactic acid and gibberellic acid. Storage of whey is a limiting factor for its widespread use in
fermentation industry.
• Cellulose : Cellulose is predominantly found as lignocellulose in plant cell walls, which is composed of three
polymers: cellulose, hemicellulose and lignin. Lignocellulose is available from agricultural, forestry, industrial
and domestic wastes. Relatively few microorganisms can utilize it directly, as it is difficult to hydrolyze. The
cellulose component is in part crystalline, encrusted with lignin and provides little surface area for enzyme
attack. At present it is mainly used in solid-substrate fermentations to produce various mushrooms.
However, it is potentially a very valuable renewable source of fermentable sugars once hydrolyzed,
particularly in the bioconversion to ethanol for fuel use.
26. • Fats And Oils : Hard Animal Fats That Are Mostly Composed Of Glycerides Of Palmitic And Stearic
Acids Are Rarely Used In Fermentations. However, Plant Oils (Primarily From Cotton Seed, Linseed,
Maize, Olive, Palm, Rape Seed And Soya) And Occasionally Fish Oil, May Be Used As The Primary Or
Supplementary Carbon Source, Especially In Antibiotic Production. Plant Oils Are Mostly Composed
Of Oleic And Linoleic Acids, But Linseed And Soya Oil Also Have A Substantial Amount Of Linolenic
Acid. The Oils Contain More Energy Per Unit Weight Than Carbohydrates.
• Methanol And Ethanol: Some Of The Microorganisms Are Capable Of Utilizing Methanol And Or
Ethanol As Carbon Source. Methanol Is The Cheapest Substrate For Fermentation. However, It Can
Be Utilized By Only A Few Bacteria And Yeasts. Methanol Is Commonly Used For The Production Of
Single-cell Protein. Ethanol Is Rather Expensive. However, At Present It Is Used For The Production
Of Acetic Acid.
27. • Nitrogen Source - Salts Of Urea, Ammonia, And Nitrate Can Be Used As A Nitrogen Source. When
Fermentation Organisms Are Non-proteolytic In Nature, Pure Form Of Urea, Ammonia And Nitrate
Are Used As A Source Of Nitrogen. When Fermentation Organisms Are Proteolytic In Nature, Animal
And Plant Raw Material Is Used; Like Distillery Dried Solubles, Casein, Cereal Grains, Peptones,
Yeast Extract, Hydrolysate, And Soybean Meal Etc.
• Substrates Used As Nitrogen Sources: The Nitrogen Supply To The Fermentation Microorganisms
May Come From Inorganic Or Organic Sources.
• Inorganic Nitrogen Sources: Ammonium Salts And Free Ammonia Are Cheap Inorganic Nitrogen
Sources, Particularly In Industrialised Countries. However, Not All The Microorganisms Are Capable
Of Utilizing Them, Hence Their Use Is Limited.
• Organic Nitrogen Sources: Urea Is Fairly A Good Source Of Nitrogen. However, Other Cheaper
Organic Forms Of Nitrogen Sources Are Preferred.
28. • Yeast Extracts: They Contain About 8% Nitrogen And Are Rich In Amino Acids, Peptides And
Vitamins. Glucose Formed From Glycogen And Trehalose During Yeast Extraction Is A Good Carbon
Source. Yeast Extracts Are Produced From Baker’s Yeast Through Autolysis (At 50-55°C) Or Through
Plasmolysis (High Concentration Of Nacl). Yeast Extracts Are Very Good Sources For Many
Industrially Important Microorganisms
• Corn Steep Liquor: This Is Formed During Starch Production From Corn. Corn Steep Liquor Is Rich
In Nitrogen (About 4%) And Is Very Efficiently Utilized By Microorganisms. It Is Rich In Several
Amino Acids (Alanine, Valine, Methionine, Arginine, Threonine, Glutamate).
• Peptones: The Protein Hydro-lysates Are Collectively Referred To As Peptones, And They Are Good
Sources For Many Microorganisms. The Sources Of Peptones Include Meat, Soy Meal, Peanut Seeds,
Cotton Seeds And Sunflower Seeds. The Proteins Namely Casein, Gelatin And Keratin Can Also Be
Hydrolysed To Yield Peptones. In General, Peptones Derived From Animal Sources Have More
Nitrogen Content While Those From Plant Sources Have More Carbohydrate Content. Peptones Are
Relatively More Expensive, Hence Not Widely Used In Industries.
29. • Soya Bean Meal - Residues Remaining After Soya Beans Have Been Processed To Extract The Bulk
Of Their Oil Are Composed Of 50% Protein, 8% Non-protein Nitrogenous Compound, 30%
Carbohydrates And 1% Oil. This Residual Soya Meal Is Often Used In Antibiotic Fermentations
Because The Components Are Only Slowly Metabolized, Thereby Eliminating The Possibility Of
Repression Of Product Formation.
• Water - All Fermentation Processes, Except SSF, Require Vast Quantities Of Water. Not Only Is Water
A Major Component Of All Media, But It Is Important For Ancillary Services Like Heating, Cooling,
Cleaning And Rinsing. A Reliable Source Of Large Quantities Of Clean Water, Of Consistent
Composition, Is Therefore Essential. Important Factors To Consider When Assessing Suitability Of A
Water Supply Are: Ph, Dissolved Salts And Effluent Contamination. The Mineral Content Is Important
In Brewing (Mashing Step) And Historically Influenced The Siting Of Breweries And Types Of Beer
Produced. Before Use, Removal Of Suspended Solids, Colloids And Microorganisms Is Usually
Required. When The Water Supply Is “Hard”, It Is Treated To Remove Salts Such As Calcium
Carbonate. Iron And Chlorine May Also Require Removal. For Some Fermentations, Notably Plant
And Animal Cell Culture, The Water Must Be Highly Purified. Water Is Becoming Increasingly
Expensive, Necessitating Its Recycling/Re-usage Wherever Possible. This Minimizes Water Costs And
Reduces The Volume Requiring Waste-water Treatment.
30. • Minerals: All Microorganisms Require Certain Mineral Elements For Growth And Metabolism. In
Many Media, Magnesium, Phosphorous, Potassium, Sulphur, Calcium And Chlorine Are Essential
Components And Must Be Added. Others Such As Cobalt, Copper, Iron, Manganese, Molybdenum
And Zinc Are Present In Sufficient Quantities In The Water Supplies And As Impurities In Other
Media Ingredients. For Example, Corn Steep Liquor Contains A Wide Range Of Minerals That Will
Usually Satisfy The Minor And Trace Mineral Needs. Occasionally, Levels Of Calcium, Magnesium,
Phosphorous, Potassium, Sulphur And Chloride Ions Are Too Low To Fulfil Requirements And
These May Be Added As Specific Salts.
• Growth Factors :Crude Media Constituents Provides Enough Amount Of Growth Factors So No
Extra Addition Of Growth Factor Is Required. If There Is A Lack Of Any Kind If Vitamins Or
Nutrients, Growth Factors Can Be Added To Media. Examples Are Yeast Extract, And Beef Extract.
• Precursors: Precursors are generally present in the media as crude constituents. Precursors are
added in the fermentation media at time of fermentation as it get incorporated in the molecules of
product without bringing any kind of change to the final product. This helps in improving yield and
quality of product. Sometimes, precursors are added in pure form depending upon the need of
product. For example, Cobalt chloride is added less than 10 ppm in fermentation of vitamin B12.
31. • Buffers :The Control Of Ph May Be Extremely Important If Optimal Productivity Is To Be Achieved. A
Compound Be Added To The Medium To Serve Specifically As Buffer, Or May Also Be Used As A
Nutrient Source. Many Media Are Buffered At About Ph 7.0 By The Incorporation Of Calcium
Carbonate (As Chalk). If The Ph Decreases The Carbonate Is Decomposed. Obviously, Phosphates
Which Are Part Of Many Media Also Play An Important Role In Buffering. However, High Phosphate
Concentrations Are Critical In The Production Of Many Secondary Metabolites . The Balanced Use Of
The Metabolic Is Carbon And Nitrogen Sources will Also form A Basis For Ph Control As Buffering
Capacity Can Be Provided By The Proteins, Peptides And AMINO Acids, Such As In Corn-steep
Liquor. The Ph May ALSO Be Controlled Externally By Addition Of Ammonia Or Sodium Hydroxide
And Sulphuric Acid .
• Precursors: Precursors are defined as “substances added prior to or simultaneously with the
fermentation which are incorporated without any major change into the molecule of the fermentation
product and which generally serve to increase the yield or improve the quality of the product”. They
are required in certain industrial fermentations and are provided through crude nutritive
constituents. Some fermentations must be supplemented with specific precursors, notably for
secondary metabolite production. When required, they are often added in controlled quantities and
in a relatively pure form, examples include, D-threonine is used as a precursor in L-isoleucine
production . The use of corn steep liquor as side-chain precursors in penicillin fermentations results
in six different Penicillin as opposed to the use of phenylacetic acid which results in mainly Penicillin
G formation.
32. • Inhibitors :A Specific Product Or Metabolic Intermediate Is Formed By The Addition Of Specific
Inhibitors To The Fermentation Earliest Substrate Includes Glycerol, Which Is Produced Due To The
Microorganisms. Glycerol Production Is Possible After Modification Of Ethanol By Removing
Acetaldehyde. Acetaldehyde Is Formed As Sodium Bisulfite Is Added To Broth. As Acetaldehyde Is
Replaced By Dihydro Acetone Phosphate As It Is No Longer Available For The Reoxidation Of
NADH2, Which Is Produced In Glycolysis Process. Product Of This Reaction(glycerol-3-phosphate) Is
Transformed Into Glycerol.
• Inducers And Elicitors :If Product Formation Is Dependent Upon The Presence Of A Specific
Inducer Compound Or A Structural Analogue, It Must Be Incorporated Into The Culture Medium Or
Added At A Specific Point During The Fermentation. The Majority Of Enzymes Of Industrial Interest
Are Inducible. Inducers Are Often Substrates Such As Starches Or Dextrins For Amylase. In Plant
Cell Culture The Production Of Secondary Metabolites, Such As Flavanoids And Terpenoids Can Be
Triggered By Adding Elicitors. These May Be Isolated From Various Microorganisms, Particularly
Plant Pathogens. Inducers Are Often Necessary In Fermentations Of Genetically Modified
Microorganisms. This Is Because The Growth Of Genetically Modified Microorganisms (Gmms) Can
Be Impaired When The Cloned Genes Are “Switched On”, Due To The Very High Levels Of Their
Transcription And Translation.
33. • Antifoams : Antifoams Are Necessary To Reduce Foam Formation During Fermentation. Foaming Is Largely Due To
Media Proteins That Become Attached To The Air-broth Interface Where They Denature To Form A Stable Foam
“Skin” That Is Not Easily Disrupted. If Uncontrolled The Foam May Block Air Filters, Resulting In The Loss Of
Aseptic Conditions; The Fermenter Becomes Contaminated And Microorganisms Are Released Into The
Environment. Of Possibly The Most Importance Is The Need To Allow “Freeboard” In Fermenters To Provide Space
For The Foam Generated. If Foaming Is Minimized, Then Throughputs Can Be Increased.
• Natural Antifoams Include Plant Oils (E.G., From Soya, Sunflower And Rapeseed), Deodorized Fish Oil, Mineral Oils
And Tallow. The Synthetic Antifoams Are Mostly Silicon Oils, Poly Alcohols And Alkylated Glycols. Since Antifoams
Are Of Low Solubility, They Need A Carrier, E.G., Lard Oil, Liquid Paraffin Or Castor Oil, Which May Be Metabolised
And Therefore Affect The Fermentation Process. Many Of The Surface-active Agents, Particularly The Oils, Are
Added As Emulsions Of Suspended Oil Droplets Which Can Destabilise The Foams By Acting As Hydrophobic
Bridges Between The Two Film Surfaces Or By Displacing The Stabilising Adsorbed Material, E.G. Protein, At The
Bubble–liquid Interface. However, Those Conditions, Which Cause Collapse Of The Foam Structure, Can Also Favor
The Coalescence Of Bubbles In The Body Of The Liquid.
34. • This Results In An Increase In The Mean Bubble Diameter And A Reduction In Gas Hold-up. Both
Of These Effects Will Tend To Reduce The Specific Interfacial Area Available For Mass Transfer. The
Concentrations Of Many Antifoams Which Are Necessary To Control Foaming May Reduce The
Oxygen Transfer Rate By As Much As 50%. Thus, Antifoam Addition Should Be Kept To An Absolute
Minimum. Some Antifoams May Reduce The Oxygen Transfer Rate As Well As Adversely Affect
Downstream Processing Steps, Especially Membrane Filtration. If The Oxygen Transfer Rate Is Too
Severely Affected Mechanical Foam Breakers May Have To Be Considered.