Fermenters
A FERMENTER OR BIOREACTOR
MICROBE INPUT :-
The microorganisms that will carry out the fermentation process are cultured separately until they are growing well. These are introduced into the fermenter through the microbe input.
NUTRIENT INPUT :-
The microorganisms require an energy source to carry out fermentation. The energy source is usually a carbohydrate. Growth materials like amino acids for protein synthesis are also added through the nutrient input.
STERILE CONDITIONS:-
It is necessary that sterile conditions are maintained while preparing the culture. The culture must be pure. This is necessary to avoid competition for expensive nutrients and to limit the danger of disease causing organisms contaminating the product. For the same reasons it is also necessary to ensure sterility of the equipment.
PADDLE STIRRER:-
It continuously mixes the contents of the fermenter. This ensures that the microorganisms are always in contact with the nutrient sand that an even temperature is maintained throughout the fermentation mixture.
For aerobic fermentation the mixing may be carried out using air stream.
GAS OUTLET :-
Gas may be released during fermentation. This must be released to avoid pressure build up. The gas evolved may be a valuable by-product e.g. carbon –dioxide may collected and sold for use in fizzy drinks.
CONSTANT TEMPERATURE WATER JACKET :-
This controls the temperature in the fermenter so that the temperature is high enough to promote enzyme activity but not so high that the enzymes and other proteins in the microbes are denatured.
PROBES :-
It monitors conditions such as pH, temperature and oxygen concentration. Information is sent to computer control systems to maintain optimum conditions for fermentation.
PRODUCT PROCESSING :-
This is necessary to separate the microorganism from the product. Processing often involves drying or crystallization. The product is then ready for sale or distribution.
MICROBE INPUT :-
The microorganisms that will carry out the fermentation process are cultured separately until they are growing well. These are introduced into the fermenter through the microbe input.
NUTRIENT INPUT :-
The microorganisms require an energy source to carry out fermentation. The energy source is usually a carbohydrate. Growth materials like amino acids for protein synthesis are also added through the nutrient input.
STERILE CONDITIONS:-
It is necessary that sterile conditions are maintained while preparing the culture. The culture must be pure. This is necessary to avoid competition for expensive nutrients and to limit the danger of disease causing organisms contaminating the product. For the same reasons it is also necessary to ensure sterility of the equipment.
PADDLE STIRRER:-
It continuously mixes the contents of the fermenter. This ensures that the microorganisms are always in contact with the nutrient sand that an even temperature is maintained throughout the fermentation mixture.
For aerobic fermentation the mixing may be carried out using air stream.
GAS OUTLET :-
Gas may be released during fermentation. This must be released to avoid pressure build up. The gas evolved may be a valuable by-product e.g. carbon –dioxide may collected and sold for use in fizzy drinks.
CONSTANT TEMPERATURE WATER JACKET :-
This controls the temperature in the fermenter so that the temperature is high enough to promote enzyme activity but not so high that the enzymes and other proteins in the microbes are denatured.
PROBES :-
It monitors conditions such as pH, temperature and oxygen concentration. Information is sent to computer control systems to maintain optimum conditions for fermentation.
PRODUCT PROCESSING :-
This is necessary to separate the microorganism from the product. Processing often involves drying or crystallization. The product is then ready for sale or distribution.