1 / 19

FERMENTATION

fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old.

abubakar786786
Download Presentation

FERMENTATION

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. FERMENTOR ASSEMBLY AND CULTIVATION CONDITIONS

  2. Fermentation is an energy-yielding anaerobic metabolic process in which organisms convert nutrients (typically carbohydrates) into alcohol and acids (such as lactic acid and acetic acid). • Fermentation is perhaps the most ancient biotechnological discovery known to man. • A Fermentor is a device that accomplishes the fermentation process by the help of certain microorganisms, and that is the reason why it also refers as “Biofermentor or Bioreactor“. • Fermentor is designed in such a way so that a higher value of product could form by the microorganisms by utilizing a small amount of media.

  3. Objectives of Fermentors:

  4. Basic functions of a fermentor: • It should be reliable for long-term operation. • A fermentor should be capable of being operated aseptically or should provide sterile conditions. • The bioreactor provides adequate aeration and agitation for uniform mixing of the contents in the vessel. • It should consume less power. • A fermentor equipped with controlling probesthat maintain the temperature, pH, oxygen level etc. • It facilitates the passage of inoculum and media into the vessel. • A bioreactor does not allow excessive evaporation loss. • It minimizes the labour input for the operation, harvesting, cleaning and maintenance.

  5. Types of Fermentation techniques : • A batch culture is a closed culture where microorganisms ferment a given amount of nutrients within a defined time period. The fermentation takes place in batches. That means the products are removed at the end of one fermenting session and the fermenter is filled with the nutrients for the second fermenting session. • The advantages of batch culture are the easy setup and control of the cultures and the ability to carry out different cultures at different times.

  6. Cont... • A continuous cultureis an open culture in which the supply of nutrients, as well as the removal of the products, is continuous. Here, the microorganisms maintain an exponential growth since fresh media is added continuously. Hence, most of the bacteria are in their log phase. • The advantages of continuous culture are continuous fermentation and high productivity. But, different cultures cannot be fermented in the same fermenter. Also, continuous cultures are more prone to be contaminated.

  7. Assembly of fermenter: • Components of fermenter are as follow:

  8. Body: • Depend on the type of fermenter we are dealing with. • Glass lining small scale. • Coated with stainless steel large scale. • Seal: • Separate top plate from body. • To prevent contamination and to prevent air leakage. • Depending on the body of fermenter, it is classified into three types: • Gasket seal. • Lip seal. • O ring seal. In case of stainless steel. • Material must be inert react and contaminate (if not). In case of glass body

  9. Spargers: • Introduce sterile air into mixture with the help of pores. • Present at the bottom of the tank. • It is of three types: • Porous sparger: • Firstly invented, small scale, small pore size-blocked by microbial growth. • Pressure drop across sparger. • Orifice sparger: • Pore size=6mm(large), not blocked. • Both in small and large scale. • Nozzle sparger: • Advanced form, mostly used. • larger pore size.

  10. Agitator(impeller): • Attached to motor at the centre of mixture. • Used for mixing purposes(nutrients, oxygen, micro-organism), make the mixture or vessel environment homogenized. • Agitators also evolve from simple to complex. • It is classified as: simple turbines, disc turbines, closed turbines and propellers.

  11. Another type called double helical agitators used for mixing of materials from top to bottom. • Some times agitators and spargers can be used in combination. • Baffles: • Metal strips, 1/10th of vessel diameter . • Attach to the walls. • As impeller mix or rotate the media, vortex created. • It prevent vortex to cause. • If vortex not stop then media moves out of the tank. • As a result mess and contamination cause. • It also help agitator. • It help agitator by creating pressure as a result proper mixing.

  12. With out baffles good mix at the bottom of vessel but not at top. • Thus by creating pressure, baffles make mixture homogenized. • With out baffles • With baffles

  13. Valve and steam trap: • Valve attached to fermenters are used for controlling the flow of liquids and gases in variety of ways. • Valves are of many types. • Simple ON/OFF valves which are either fully open or closed . • Valves which provide coarse control of flow rates.

  14. Safety valves which are constructed in such a way that liquids or gases will flow in only one direction. There are two main types of valves.. • Pressure reduction valve are incorporated into pipelines when it is necessary to reduce from higher to lower pressure, and be able to maintain the lower pressure in the downstream side . • Pressure retaining valvewill maintain pressure in the pipeline .

  15. Steam trap: • Steam trap is used to remove any steam condensate which accumulates in the pipping to ensure optimum process conditions. Sensor Probes: • PH Sensor; sense PH , maintain PH levels. • Temperature sensor; which sense temp . • Foam probe; to sense foam formation . • Oxygen sensor ; monitor dissolve oxygen level.

  16. Role of fermentation media: • During fermentation process organisms enjoy luxurious metabolism with high amount of nutrients, optimum conditions. • Due to presence of large amount of nutrients the micro-organisms become hyperactive and consume excess nutrients and results in partial degradation of fermentation media. • The waste product excreted by microbes may be the desired product. • The substrate given to microbes should not reach inhibitory conc. levels as it may result death of cells. • Excess substrate may increase osmotic pressure and effect enzyme activities in a cell. • Microbes excrete this excess substrate in the form of partially digested fermentation media. • Fermentation media: it contains large amount of nutrients this media is used in fermentation industries for production economically important products.

  17. A fermenter should be constructed in such a way that It can make provisions of the below activities: 3. pH control 7. Inoculation points for micr-organisms, Media and supplements Sterilization 5. Aeration and agitation 2. Temperature control 6. Sampling point 4. Foam control

  18. Diagrammatic representation of fermenter:

More Related