ABSTRACT
Microbial cell or biomass production, e.g., bakers yeast and single cell proteins• Microbial enzymes production, e.g., amylase and lactase• Microbial metabolite production, e.g., ethanol and vitamins• Recombinant products production, e.g., somatostatin and human serum • albumin Modi cation of a compound added to the fermentation process, i.e., transfor-• mation, e.g., production of vinegar
production vessel Maintenance of optimum conditions for product formation• Ef uent disposal•
6) There are various factors affecting the design of a fermentor, which are as follows: Aseptic operation of the reaction vessel and reliability in long-term operations • in accordance with the containment regulations Adequate provisions to meet the metabolic requirements of the microorganisms• A system of pH and temperature control must be provided• The vessel should be designed such that labor is minimized in operation, main-• tenance, and cleaning operations Cheap materials that enable satisfactory results should be used• The vessel should be constructed to ensure smooth internal surfaces• The vessel must be designed so that it can be used for a variety of operations• Vessels must be of similar geometry to suit both small and larger vessels in the • pilot plant to facilitate scaleup operations Losses due to evaporation must be minimized• Power consumption should be as low as possible •
Fermentation may be carried out as batch, fed-batch, or continuous processes or variations of these procedures.
