174
edits
Difference between revisions of "Industrial fermentation"
Jump to navigation
Jump to search
no edit summary
Tanja Meyer (talk | contribs) |
Tanja Meyer (talk | contribs) |
||
| Line 2: | Line 2: | ||
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 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”''. | ||
==Feedstock== | |||
=== | First and second generation feedstocks | ||
Industrial fermentations may be carried out batchwise, as fed-batch operations, or as continuous cultures | ==Process and technologies== | ||
Industrial fermentations may be carried out batchwise, as fed-batch operations, or as continuous cultures. Batch and fed-batch operations are quite common, continuous fermentations being relatively rare <ref>{{Cite book|author=Y. Chisti|year=2014|book_title=Encyclopedia of Food Microbiology (Second Edition)|publisher=Science Direct}}</ref> 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 1–250 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 | |||
=== 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> === | === 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> === | ||
| Line 18: | Line 17: | ||
5. Mixed Acid Fermentation | 5. Mixed Acid Fermentation | ||
==Product== | |||
Several products possible, examples | |||
* Speciality carbohydrates, | |||
* Industrial enzymes | |||
* surfactants | |||
* organic acids | |||
* solvents | |||
* flavours and fragrances | |||
* biostimulants | |||
* polymers | |||
* protein concentrates | |||
* nutraceuticals | |||
* advanced fuels | |||
== Technology providers == | |||
==Patents== | |||
==References== | |||