Difference between revisions of "Industrial fermentation"
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Industrial fermentation is a chemical engineering term used to describe the processes that utilize a chemical change induced by a living organism or enzyme, in particular bacteria, yeasts, molds, or fungi, that produces a specific product. | Industrial fermentation is a chemical engineering term used to describe the processes that utilize a chemical change induced by a living organism or enzyme, in particular bacteria, yeasts, molds, or fungi, that produces a specific product. | ||
Fermentation is the breaking down of sugar molecules into simpler compounds to produce substances that can be used in making chemical energy. Chemical energy, typically in the form of ATP, is important as it drives various biological processes. Fermentation does not use oxygen; thus, it is ''“anaerobic”''. | |||
=== Fermentation Schemes === | === Fermentation Schemes === | ||
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Typically, a pure starter culture (or seed), maintained under carefully controlled conditions, is used to inoculate sterile Petri dishes or liquid medium in the shake flasks. After sufficient growth, the preculture is used to inoculate the seed fermenter. Because industrial fermentations tend to be large (typically 150–250 m<sup>3</sup>), the inoculum is built up through several successively larger stages, to 5–10% of the working volume of the production fermenter. | Typically, a pure starter culture (or seed), maintained under carefully controlled conditions, is used to inoculate sterile Petri dishes or liquid medium in the shake flasks. After sufficient growth, the preculture is used to inoculate the seed fermenter. Because industrial fermentations tend to be large (typically 150–250 m<sup>3</sup>), the inoculum is built up through several successively larger stages, to 5–10% of the working volume of the production fermenter. | ||
=== Types of fermentation<ref>{{Cite web|year=2021|title=5 Main Types of Fermentations|e-pub date=30/08/2021|date accessed=30/08/2021|url=https://www.biologydiscussion.com/organism/metabolism-organism/5-main-types-of-fermentations/50854}}</ref> === | |||
1. Alcoholic Fermentation | |||
2. Lactic Acid Fermentation | |||
3. Propionic Acid Fermentation | |||
4. Butyric Acid — Butanol Fermentation | |||
5. Mixed Acid Fermentation | |||
Revision as of 12:45, 30 August 2021
Industrial fermentation is a chemical engineering term used to describe the processes that utilize a chemical change induced by a living organism or enzyme, in particular bacteria, yeasts, molds, or fungi, that produces a specific product.
Fermentation is the breaking down of sugar molecules into simpler compounds to produce substances that can be used in making chemical energy. Chemical energy, typically in the form of ATP, is important as it drives various biological processes. Fermentation does not use oxygen; thus, it is “anaerobic”.
Fermentation Schemes
Industrial fermentations may be carried out batchwise, as fed-batch operations, or as continuous cultures (Figure 1). Batch and fed-batch operations are quite common, continuous fermentations being relatively rare. For example, continuous brewing is used commercially, but most beer breweries use batch processes. [1]
Typically, a pure starter culture (or seed), maintained under carefully controlled conditions, is used to inoculate sterile Petri dishes or liquid medium in the shake flasks. After sufficient growth, the preculture is used to inoculate the seed fermenter. Because industrial fermentations tend to be large (typically 150–250 m3), the inoculum is built up through several successively larger stages, to 5–10% of the working volume of the production fermenter.
Types of fermentation[2]
1. Alcoholic Fermentation
2. Lactic Acid Fermentation
3. Propionic Acid Fermentation
4. Butyric Acid — Butanol Fermentation
5. Mixed Acid Fermentation
- ↑ Y. Chisti, 2014: Encyclopedia of Food Microbiology (Second Edition). Science Direct, {{{place}}}.
- ↑ , 2021: 5 Main Types of Fermentations 30/08/2021, Last access 30/08/2021. https://www.biologydiscussion.com/organism/metabolism-organism/5-main-types-of-fermentations/50854