This document discusses tower fermenters, which are elongated fermentation vessels with a height to width aspect ratio of 6:1 or more that allow for the unidirectional flow of gases. There are several types of tower fermenters including bubble columns, vertical tower beer fermenters, and multistage fermenter systems. Tower fermenters have been used for the production of products such as citric acid, tetracycline, beer, and to cultivate organisms like yeast and E. coli. They provide a simple design for aerobic fermentation of cells and enzymes.

1. TOWER FERMENTER
PRESENTED BY
S.KIRUTHIKA,
III BIOTECHNOLOGY.

2.  Bioprocess technology is the sub-discipline
within biotechnology that combines living
matter in the form of organisms or enzymes
with nutrients under specific optimal
conditions to make a desired product.

3.  Latin word “Fervere , to boil “.
 Pasteurs “life without air”.
 Fermenter refers to growth of large quantities
of cells under anaerobic or aerobic conditions
within a vessel called “FERMENTER” or
“BIOREACTOR”.
 Similar vessels are used in processes involving
cell free and immobilized enzyme
transformation.

5.  An elongated non mechanically stirred
fermenter having the aspect ratio 6:1 for
tubular section and 10:1 for overall , through
which there is a unidirectional flow of gases.
 Simple tower fermenter are those with are
sparger at the base used for citric acid
production.
 Humid sterile air was supplied through the
base.

7.  They are several different types of tower
fermenter, which are as grouped follows on the
basis of their design:
 Bubble columns
 Vertical tower beer fermenter
 Multistage fermenter system

8.  These are the simplest type of tower fermenters; they
consist of glass or metal tubes into which air is introduced
at the base
 Fermenter volumes from 3 / to up to 950 / have been used,
and the aspect ratio may be up to 16 : 1.
 These tower fermenters have been used for citric acid and
tetracycline production, and for a range of other
fermentations based on mycelial fungi.

10.  These fermenters were designed for beer production
and to maximise yeast biomass yields.
 A series of perforated plates are placed at intervals
to maximise yeast yields. It has a settling zone free
of gas.
 In this zone, yeast cells settle down to the bottom
and return to the main body of the tower fermenter,
and clear beer could be removed from the fermenter.
 Tower of up to 20,000 / capacity and capable of
producing up to 90,000 I beer per day have been
installed.

11. MULTISTAGE FERMENTER SYSTEM:
 In these fermenters, a column forms the body of
vessel, which is divided into compartments by
placing perforated plates across the fermenter.
 About 10% of the horizontal area of plates
perforated.
 These fermenters have been used for continuous
culture of E.coli , S. cerevisiae (yeast) and activated
sludge.

12. FERMENTATION BIOTECHNOLOGY:
 Dairy industries- curd / yogurt , butter , cheese
 Alcohol based industries – beer / wine , toddy ,
vinegar.
ENVIROMENTAL BIOTECHNOLOGY:
 Water and waste water treatment
 Bioremediation
 Solid waste management industries
composting biogas.

13. AGRICULTURAL BIOTECHNOLOGY:
 Biofertilizers
 Biopesticides
 Composting
PHARMACEUTICALS INDUSTRIES:
 Antibiotics
 Steroids
 Vaccines
 Probiotics
 Food supplements