Difference between revisions of "Industrial fermentation"

{{Infobox technology}}

{{Infobox technology}}

Lignocellulose is present in [[garden and park waste]]. Cellulose is present in [[food waste]] such as fruit and vegetable waste. Via [[hydrolysis]], which is usually performed through enzymatic or thermal treatment, fermentable sugars can be obtained from lignocellulose and cellulose.  

Lignocellulose is present in [[garden and park waste]]. Cellulose is present in [[food waste]] such as fruit and vegetable waste. Via [[hydrolysis]], which is usually performed through enzymatic or thermal treatment, fermentable sugars can be obtained from lignocellulose and cellulose.  

Starch is present in [[food waste]] such as potatoes, corn, wheat or cassava. Starch can directly be utilized by amylase-producing microorganisms, particularly filamentous fungi. However, to allow its use in a wider range of fermentations, starch is usually converted into glucose or dextrins by enzymatic hydrolysis.

Starch is present in [[food waste]] such as potatoes, corn, wheat or cassava. Starch can directly be utilized by amylase-producing microorganisms, particularly filamentous fungi. However, to allow its use in a wider range of fermentations, starch is usually converted into glucose or dextrins by enzymatic hydrolysis.

Oils and fats are present in [[food waste]] such as gravy, used cooking oil and grease. They can directly be used as fermentation substrate. As they are not water soluble, extensive mixing is required to allow a good contact between the liquid droplets and the fermentation water phase.

Oils and fats are present in [[food waste]] such as gravy, used cooking oil and grease. They can directly be used as fermentation substrate. As they are not water soluble, extensive mixing is required to allow a good contact between the liquid droplets and the fermentation water phase.

Whey, the liquid by-product of cheese manufacturing, is used as a source of fermentable carbohydrate and nitrogen.

Whey, the liquid by-product of cheese manufacturing, is used as a source of fermentable carbohydrate and nitrogen.

=== Pre-treatment ===

=== Pre-treatment ===

==Process and technologies==

==Process and technologies==

=== Microorganisms ===

=== Microorganisms ===

Microorganisms used in industrial fermentations include: bacteria, yeast, fungi or algae. In practice, these are well-known, productive and harmless (GRAS - Generally Regarded As Safe) production organisms, equipped with the new genetic information, that are used to produce the desired products in high yield and efficiency.  A major advantage is that these often 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.

Microorganisms used in industrial fermentations include: bacteria, yeast, fungi or algae. In practice, these are well-known, productive and harmless (GRAS - Generally Regarded As Safe) production organisms, equipped with the new genetic information, that are used to produce the desired products in high yield and efficiency.  A major advantage is that these often 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.

=== Equipment ===

=== Equipment ===

* addition ports

* addition ports

* a cleaning and sterilization system: to avoid contamination with other, undesired microorganism

* a cleaning and sterilization system: to avoid contamination with other, undesired microorganism

=== Operating conditions ===

=== Operating conditions ===

As it involves living organisms, a fermentation process is typically conducted under mild conditions (pH and temperature). As a result, the energy consumption is relatively low as well as the capital and operating costs. However, fermentation technologies are complex and sensitive requiring careful control of quality and safety of the raw materials, process parameters, contamination, etc.  

As it involves living organisms, a fermentation process is typically conducted under mild conditions (pH and temperature). As a result, the energy consumption is relatively low as well as the capital and operating costs. However, fermentation technologies are complex and sensitive requiring careful control of quality and safety of the raw materials, process parameters, contamination, etc.  

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 m³), the inoculum is built up through several successively larger stages, to 5–10% of the working volume of the production fermenter. However, scale-up of a fermentation process is not straightforward as an increase in fermenter size affects the various process parameters in different ways. Therefore, ample expertise is required to find a compromise between all process parameters.

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 m³), the inoculum is built up through several successively larger stages, to 5–10% of the working volume of the production fermenter. However, scale-up of a fermentation process is not straightforward as an increase in fermenter size affects the various process parameters in different ways. Therefore, ample expertise is required to find a compromise between all process parameters.

==Products==

==Products==

=== Biomass ===

=== Biomass ===

* Single Cell Protein

* Single Cell Protein

* Baker's yeast

* Baker's yeast

* Lactic acid bacteria

* Lactic acid bacteria

==== Enzymes ====

==== Enzymes ====

==== Biopolymers ====

==== Biopolymers ====

* Polysaccharides: xanthan gum, dextran

* Polysaccharides: xanthan gum, dextran

==== Organic acids ====

==== Organic acids ====

* Acetone

* Acetone

==== Pharmaceuticals ====

==== Pharmaceuticals ====

*Hormones

*Hormones

==== Amino-acids ====

==== Amino-acids ====

== Post-treatment ==

== Post-treatment ==