Question

What is fermenter? What are the two types of fermentation carried out in fermenters?

Answer 1

Ans:Fermenter
The fermenter constitutes the heart of any industrial fermentation process.
Fermenter is a device that provides optimum environment to microorganisms to grow into a biomass, so that they can interact with a substrate, forming the product. Fermentation is carried out in fermenters, in the following two ways:
Batch Fermentation
In this process, the tank of fermenter is filled with the raw materials to be fermented. The temperature and pH for microbial fermentation is properly adjusted, and nutritive supplements are added. All the material is steam sterilized. The pure culture of microorganisms is added to fermenter from a separate vessel. Fermentation proceeds and after the proper time the contents of fermenter are taken out. Fermenter is cleaned and the process is repeated. Thus, fermentation is a discontinuous process divided into batches. Figure 17.3
Continuous Fermentation
In this process, the substrate is added to fermenter continuously at a fixed rate. This maintains the microorganisms in growth phase. Fermentation products are taken out continuously. The design and arrangements for continuous fermentation are more complex. Figure 17.4

Answer 2

Fermenter
The fermenter constitutes the heart of any industrial fermentation process.
Fermenter is a device that provides optimum environment to microorganisms to grow into a biomass, so that they can interact with a substrate, forming the product. Fermentation is carried out in fermenters, in the following two ways:
Batch Fermentation
In this process, the tank of fermenter is filled with the raw materials to be fermented. The temperature and pH for microbial fermentation is properly adjusted, and nutritive supplements are added. All the material is steam sterilized. The pure culture of microorganisms is added to fermenter from a separate vessel. Fermentation proceeds and after the proper time the contents of fermenter are taken out. Fermenter is cleaned and the process is repeated. Thus, fermentation is a discontinuous process divided into batches. Figure 17.3
Continuous Fermentation
In this process, the substrate is added to fermenter continuously at a fixed rate. This maintains the microorganisms in growth phase. Fermentation products are taken out continuously. The design and arrangements for continuous fermentation are more complex. Figure 17.4