The document discusses fermenters, also known as bioreactors, which are devices used for fermentation processes involving microorganisms. It defines fermenters as closed vessels that support biochemical reactions to convert raw materials into useful products. The key components of fermenters include basic elements like impellers for mixing and spargers for oxygen supply, as well as controlling elements that monitor temperature, pH, and dissolved oxygen levels. Common types of fermenters are stirred tank, airlift, fluidized bed, and packed bed fermenters. Photo fermenters also use solar energy and are suited for growing photosynthetic microorganisms. Maintaining optimal conditions inside fermenters is important for efficient and controlled fermentation

1. Reaccredited with A+ grade with a CGPA of 3.39 in the III cycle of NAAC
Affiliated to Manomanium sundaranar university, Tirunelveli.
Post graduate & Research Centre – Department of
Microbiology
(government aided)
ACADEMIC YEAR 2022-2023
IV SEM CORE: FERMETATION AND INDUSTRIAL
MICROBIOLOGT
UNIT-2
FERMENTER OR BIOREACTOR
K.PRAKASH
REG NO:20211232516120
IIM.SC MICROBIOLOGY
ASSIGNED ON:
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ASSISTANT
PROFFESSOR&HEAD
SPKC - ALWARKURUCHI

2. FERMENTER
A Fermentor is a device used to accomplish the
fermentation process by using microorganisms, and
for this reason, it is also called
“Biofermentor or Bioreactor“. It is equipped with
all the elements that are necessary to carry out the
commercial production of substances like
antibiotics, enzymes, beverages etc. in many
industries.

3. DEFINITION
Fermentor can define as a closed cylindrical vessel
which supports the biochemical and chemical activity
of the microorganisms to carry the conversion of raw
material into some useful product. It is also called a
bioreactor, as it makes the use of microbial biomass
to accomplish the fermentation process. Depending
upon the use of stock culture, a fermentation process
is subdivided into surface and submersion
techniques. In surface fermentation, the biomass is
cultivated on the surface of the raw substrate, while
the microorganisms grow in the raw substrate during

4. OBJECTIVES OF A FERMENTOR
The objectives include the production of metabolites,
enzymes, microbial biomass and recombinant
product.

5. DESIGN OF A FERMENTOR
The construction of fermentor includes the
following components:
Basic elements
Controlling elements

7. BASIC ELEMENTS
Basic components are necessary for the
construction of fermentor, which involves:
Top-plate: It is the cover that is generally made of
stainless steel.
Inoculation pipe: It helps to port the inoculum inside
the fermentor.
Drive motor: It drives the impeller shaft.
Impeller shaft: Holds the agitator centrally.
Impeller: Acts as an agitating device for mixing up
the nutrients and microorganisms uniformly.

8. Stirrer: Mixes the gas bubbles throughout the liquid
culture medium.
Baffle: Prevents the counterflow or vortex formation
by breaking down the gas bubbles to improve
aeration efficiency.
Sparger: It supplies oxygen into the culture medium
through the perforated tubes.
Drain point: Withdraws cells or medium for the
continuous fermentation.
Cooling jacket: It is fitted externally to the
fermentation vessel which allows the passage of
steam or cold water to balance the heat generated
during the process.

9. CONTROLLING ELEMENTS
Controlling elements monitor the parameters like
(temperature, pH, acid, bases, oxygen supply,
pressure etc.) that are necessary for the product
formation and it includes:
Foam probe: It senses foam formation.
pH electrode: Monitors the pH in the culture vessel.
Oxygen sensor: Maintains the dissolved oxygen
content level.
Heating pad: Provides heat to the medium.

10. Heating pad: Provides heat to the medium.
Cold finger: It is a pipe that passes cold
water inside a vessel to cool the contents.
Rotameter: Provides variable airflow into the
culture vessel.
Pressure valve: Maintains the pressure.
Air pump: Supplies air throughout the
medium.
Peristaltic pump: It pumps acid, base and
antifoam into the medium.

11. TYPES OF FERMENTOR
A fermentor is mainly of five
types:

12. STIRRED TANK FERMENTOR
Its basic functions include:
Homogenization
Suspension of solid
material
Aeration to the medium
Heat exchange
Advantages
It is easy to operate and easy to
clean.
Provides a good temperature
control.

14. Disadvantages
It cannot be used for immobilized cells
or enzymes.
It has low volumetric productivity.
AIRLIFT FERMENTOR
This type of bioreactor lacks the mechanical stirring
arrangements for agitation. As from the name airlift, it
is clear that the air lifts the medium upwards. There
are internal liquid circulation channels, which enable
continuous circulatory motion of the medium. Here,
the fermentation occurs at a fixed rate of volume and
circulation.

16. Advantages
It ensures adequate mixing.
Consumes less energy.
It favours the growth of aerobic
cultures.
Disadvantages
Lacks mechanical stirring
arrangements.

17. FLUIDISED BED FERMENTOR
An adequate amount of gas introduces into the
medium to form a suitable gas-liquid-solid fluidised
bed. By using this kind of biofermentor one should
note that the suspended particles should not be too
light or too heavy and secondly, there should be
continuous recycling of the medium for good
bioprocessing.
Advantages
Mixes the contents uniformly.
Maintains the uniform temperature
gradient.

19. PACKED BED FERMENTOR
In this kind of biofermentor, a nutrient broth
continuously flows over the immobilized biocatalyst.
After that, a product releases into the fluid at the
bottom of the culture vessel and finally, it can be
removed. Here, the flow of fluid can be upward or
downward.
Advantages
It has a low operation cost.
Provides continuous operation.
Disadvantages
There are undesired heat
gradients.
Poor temperature control.

21. Photo fermentor consists of:
A single container
Number of tubes or panels
Tubes act as “Solar light receivers or trappers”. In
this, culture transfers through solar trappers with the
help of a centrifugal pump. Inside photo fermentor,
adequate penetration of sunlight is maintained and
after that, it is cooled when there is a rise in
temperature. Here, the microalgae and
cyanobacteria are the common microorganisms that
are used. These microorganisms grow in the
presence of solar light and then product forms during
PHOTO FERMENTOR

23. Advantages
It gives higher productivity.
Provides a large surface and volume
ratio.
Disadvantages
Expensive method to carry out.
There is a technical difficulty in the
process of sterilization.

24. REFERENCE
•Book Name : CASIDA
•Authors: Peter Stanbury, Allan Whitaker, Stephen J. Hall
eBook ISBN: 9780444634085
Paperback ISBN: 9780080999531
Principles of Fermentation Technology - Peter F. Stanbury,
Allan Whitaker, Stephen J. Hall

25. THANK YOU
The Chairman.
The secretory.
Management committee.
The principal, Sri paramakalyani college.
The head-Department of microbiology.
The staff members- Department of microbiology.