Difference between revisions of "Industrial fermentation"

Whey, the liquid by-product of cheese manufacturing, typically contains 4% lactose, 1%

 

protein, 1% ash, and some lactic acid as shown in table 12. Whey is used as a source of

 

fermentable carbohydrate and nitrogen.

In practice, well-known, productive and harmless production organisms are used that, equipped with the new genetic information, will produce the desired products in high yield and efficiency. These are the so-called GRAS organisms (Generally Regarded As Safe) and belong to the genera ''Bacillus, Aspergillus, Penicillium, Saccharomyces'', etc. A major advantage is that these genetically modified microorganisms do their work under controlled conditions in a fermenter or bio-reactor, carefully contained and separated from the outside world (contained environment). They cannot escape from the factory so that ecological problems or concerns regarding the release of genetically modified organisms in the environment are avoided.

Industrial production fermenters are mostly made of stainless steel, while labfermenters are made from glass.

Single cell protein (SCP) can be used as food or feed.

* '''Lactic acid''' had widespread applications in a range of industries: cleaning agents, personal care, food preservative, medical use, etc. It is also the precursor for polylactic acid (PLA), a biodegradable plastic.

* '''Citric acid''' a food additive

==== Vitamins ====

 

 

* organic acids