Fermenters come in two main glass designs - a flat-bottomed glass vessel with a glass top plate that is autoclaved for sterilization, or a vessel with stainless steel plates on the top and bottom allowing for in-situ sterilization but at a higher cost. Temperature control is needed during fermentation to manage heat produced from microbial reactions and agitation, and components like impellers, baffles, spargers, and pH sensors help control aeration, mixing, and chemical levels in the fermenter.

1. Fermenter designs and setup

2. Design of a Fermenter

3. Construction Material
There are mainly two types of glass fermenters-
1. A glass vessel with a flat bottom and a top plate with a diameter of
60 cm (approximately). Sterilization of this type of vessel is
performed by general autoclaving. Borosilicate battery jars were
used as large glass vessels.

4. Construction Material
2. The second glass vessel contains stainless steel plates at the top and
bottom of the glass vessel. In situ sterilization is possible for this
type of glass vessel. However, it is more expensive than the glass
top vessels due to the use of stainless steel plates.

5. Temperature Control
During the fermentation process heat can be produced mainly in two
ways, firstly microbial biochemical reactions and secondly mechanical
agitation.

6. Agitator (Impeller)

7. Stirrer glands and bearings
• The Stuffing Box
• The Mechanical Seal
• Magnetic Drives

8. Baffles

9. The aeration system (sparger)
• Porous Sparger
• Orifice Sparger
• Nozzle Sparger

10. pH control sensors