This document discusses different types of fermentation processes used in industrial fermentation. It describes three main types: continuous fermentation, batch fermentation, and fed-batch fermentation. Continuous fermentation involves continuously removing and replacing culture medium to keep the volume constant and microbes in exponential growth. Batch fermentation is a closed system where nothing is added or removed until harvesting. Fed-batch fermentation periodically adds substrates to prolong the growth phase without removing cells. The document provides details on the characteristics, advantages, and disadvantages of each fermentation method.

1. PRESENTED BY , SAYANDIP SANTRA (UG 3rd year,roll:275)
RAMAKRISHNA MISSION VIDYAMANDIRA
TYPES OF FERMENTATION

2. what is fermentation?
 Fermentation is metabolic process which convert carbohydrates to
alcohols,organic acids or gases by the activity of enzymes of microbial origin.
 Actually,fermentation is the production of ATP by the degradation of organic
nutrients anaerobically
 EXAMPLE: a) production of alchoholic beverages,organic acids,anibiotics.

3. INDUSTRIAL FERMENTATION
 The intentional use of fermentation technology for large scale production of
microbial metabolites is called industrial fermentation.
 Modern indusrial fermentation units use genetically engineered microbes for
the rapid production of desired metabolites.
 Three types of industrial fermentation occurs
1. CONTINUOUS FERMENTATION
2. BATCH FERMENTATION
3. FED BATCH FERMENTATION

4. what is fermenter ?
 The heart of industrial fermentation is a fermenter
 It is type of bioreactor
 here fermentation takes place
 It is a system provided with controlled environmental condition for the growth
of microbes in liquid culture
 It is the device where microbes are cultivated and motivated to form desired
product
 Fermenter prevents the entry and growth of contaminating microbes from
outside.

6. continuous fermentation
 It is an open system
 It involves the removal of culture medium continuously and replace of this
with a fresh sterile medium in fermenter
 Both removal and addition are done in same rate ,so working volume remain
constant.
 Under these condition(addition and removal) the cells remain in logarithimic
phase of growth
 Then microbes reach the exponential growth rate and continue till due to
availability of nutrients.
 This exponential growth rate continue untill the fermenter filled with cells.

7. Continuous Fermentation
 When overflow happen from the vessel then the metabolite or the product of
fermentation is extracted by downstream process
 This kind of fermentation process in between and continues to run for a long
period of time with the addition of nutrients and hervesting the metabolite at
reguler interval.

8. Advantages of Continuous Fermentation
 Productivity in faster rate
 The ability to start the process automaticaly, makes this process more cost
efficient and less sensitive to the impact of human error.
 More continuty of product due to continuous adding of nutrients.
 Less labour require due to automation
 Quality of product is better than other process due to maintain steady state
in this fermentation
 Can use smallest vessel and here microbes maintain optimal growth
 This fermentation maintain higher degree of control than other and here
growth rate can be regulated and extended for long period of microbes.

9. Disadvantages of Continuous Fermentation
 Hard to achieve constant sterility
 If contaminated, more is loss and wasted
 Fermenter only suitable for one process
 Cell aggregation also cause to wash out or prevent optimal steady state
growth
 The original product stain could be lost over time if a faster growing one
overtakes it
 Due to longer growth period, the risk of contamination more
 The heterogenous nature of mixture can also make it difficult to maintain
filamentious microorganisms .

10. BATCH FERMENTATION
 Batch fermentation is a discontinuous process, the fermenter has to be
cleaned after each process and a fresh batch started
 It includes five steps
1. Medium added
2. Fermenter sterilised
3. Inoculam added
4. Fermentation followed to completion
5. Culture harvested

11. BATCH FERMENTATION

12. BATCH FERMENTATION
 A batch fermentation is a closed system
 A sterilised nutrient solution is inoculated with microorganism into fermenter
and incubation is allowed proceed at a suitable temperature and gaseous
environment for a particular period of time
 In the course of entire fermentation nothing is added except oxygen (in case
of aerobic microorganisms) and add antifoam agent ,acid or base to control
pH.
 As the growth takes place, nutrients are consumed and product of growth
accumulates into the fermenter.
 The nutrient environment is continuously changed into the fermenter. For the
changing of the environment fermenter will enforce to change in metabolism
of the cell.
 When the microbes reached stationary, they start to accumulate metabolite.
 Metabolites are extracted from the fermenter by downstream process and
then fermenter clean and sterilised for next batch .

13. growth phase in batch fermentation
 Growth is a result of consumption of nutrients
 Here this type of fermentation, we see 6 types of growth phase
1. Lag phase
2. Transient accelaration phase
3. Exponential/log phase
4. Decelaration phase
5. Stationary phase
6. Death phase

14. Growth Phase in Batch Fermentation

15. Advantages of Batch Fermentation
 Reduced risk of contamination or cell mutation as growth period is short.
 Low capital investment when compared to continuous process for the same
bioreactor volume
 Easier to set up and run than continuous fermentation
 Can use organism that are unstable in continuous fermentation
 This type of fermentation used in variety of processes
 Higher raw material conversion level

16. Disadvantages of Batch Fermentation
 Environment changes in fermenter slow growth rate (nutrient level decline
with time).
 Higher labour cost
 Higher the chances of contamination due to potential contact with pathogenic
microorganisms
 Lower productivity level due to time for filling ,heating,sterilization,cooling
and cleaning of bioreactor

17. Batch fermentation vs continuous..

18. Fed Batch Fermentation
 It is modified version of batch fermentation
 Here substrate is added at different times thoughout the fermentation and no
medium is removed untill the end of the process
 Periodical added of substrate keeps prolonged log and stationary phase of
microbes in fermenter
 This result in the rapid increase in biomass.
 In Fed batch fermentation,the medium added first in small concentration and
then add these substance in a small doses during process
 As cell not removed this fermentation ,so in fed batch the production of
compound is well suited in zero growth or no growth stage
 Unlike the continuous fermentation is followed growth and removal process ,
here it is followed growth and dilution process to accumulate biomass
 The reacter followed batch fed batch batch,here fed= nitrogen
source,to manipulate maximum product formation
 Example; vinegar,amylase production, antibiotic production.

19. ADVANTAGES OF FED BATCH FERMENTATION
 Here we get high yielding at low substate concentration
 Fed batch fermentation can increase product yield compare to batch
 Well defined cultivation period which no cell are added or removed
 Here we optimising environmental condition of microorganisms in regard to
age and growth of culture
 High flexibility to maintain

20. DISADVANTAGES OF FED BATCH FERMENTATION
 High cost in labour
 Here low production yield during filling ,heating,sterilisation,cooling,
 Here steady state can not maintain like continuous because here cannot
maintain specific growth rate

21. THANK YOU