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Title: Fermentation Technology
Description: Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. Fermentation is very important in biochemistry. these notes have complete detail about fermentation, what is fermentation, what are the types of fermentation (solid state fermentation, submerged fermentation), classification of fermentation according to process engineering and on the basis of culture.
Description: Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. Fermentation is very important in biochemistry. these notes have complete detail about fermentation, what is fermentation, what are the types of fermentation (solid state fermentation, submerged fermentation), classification of fermentation according to process engineering and on the basis of culture.
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Fermentation
Technology
Definition
Latin word “ferver” means Effervescence
...
Any energy-releasing metabolic process that takes
place only under anaerobic conditions (old
definition)
Use of microbes to convert the waste products
into useful product, (Microbiologist)
Any metabolic process that releases energy from a
sugar or other organic molecules, does not require
oxygen or an electron transport system, and uses
an organic molecule as the final electron acceptor
...
Bioreactors- adequate supply of sterile air
...
eg
...
Anaerobic fermentation
In anaerobic fermentation, a provision for
aeration is usually not needed
...
g
...
g
...
Solid-state fermentation is the cultivation of microorganisms
on a solid substrate
...
Submerged Fermentation
Cont…
Advantages:
Measure of process parameters is easier than with solid-state
fermentation
...
There is a high water content which is ideal for bacteria
...
2
...
In solid state, water content is 40~ 80%
...
Solid State Fermentation
Cont…
Advantages:
SSF has many advantages over submerged fermentation
...
High volumetric productivity
2
...
Less effluent generated
4
...
Classification of fermentation according to
culture system
1
...
• The only material added and removed during the course of a batch
fermentation is the gas exchange and pH control solutions
...
The principal disadvantage of batch processing is the high proportion
of unproductive time (down-time) between batches, comprising the
charge and discharge of the fermenter vessel, the cleaning, sterilization
and re-start process
2
...
Basic modes of operations of a
fermenter
3
...
The problem was then solved by a controlled feeding
regime, so that yeast growth remained substrate limited
...
3
...
At this point, the reactor is fed with a solution of substrates,
without the removal of culture fluid
...
By products may lead to cell death
A fed batch is useful in achieving high concentration of
product as a result of high concentration of cells for
relative large span of time
...
In the first case, it is desirable to
extend the growth phase as much as possible, minimizing
the changes in the fermenter as far as specific growth rate,
production of the product of interest and avoiding the
production of by-products
...
This case is also of particular interest of recombinant
inducible systems: the cells are grown to high
concentration and induced to express the recombinant
product
Title: Fermentation Technology
Description: Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. Fermentation is very important in biochemistry. these notes have complete detail about fermentation, what is fermentation, what are the types of fermentation (solid state fermentation, submerged fermentation), classification of fermentation according to process engineering and on the basis of culture.
Description: Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. Fermentation is very important in biochemistry. these notes have complete detail about fermentation, what is fermentation, what are the types of fermentation (solid state fermentation, submerged fermentation), classification of fermentation according to process engineering and on the basis of culture.