By Fermenters
Fermentation is a chemical process that produces metabolites from microbial cells. It is used to produce a range of compounds, including alcohol, proteins, fats, vitamins, antibiotics, and biomaterials. These products often have a unique flavor. Historically, fermentation has been used to preserve and add nutritional value to foods. However, over the past century, this process has expanded to include many other applications.
The first mention of fermenters came in the late 14th century. Alchemists tried to isolate an enzyme that could be responsible for the process, but they failed. Since then, scientists have studied the effects of fermentation on organic substrates. Over the past few decades, this process has evolved to include many new characterization tools and technologies. As a result, the fermentation industry is poised to become a dynamic player in the food industry.
Precision fermentation is a process that enables the manufacture of virtually any ingredient. Using microbial cells as “cell factories”, the fermentation process can produce a wide variety of molecules, including proteins, fats, vitamins, natural pigments, and enzymes. This technology can also provide a means of integrating traditional protein sources into microbial formulations to create new proteins with improved functional properties.
What Are Fermenters Used For?
During the process, the pH of the culture medium changes as metabolic products of the microorganisms are produced. Enzymes are denatured when the pH is too low and the growth of the cells slows. In addition, nutrient levels are usually insufficient for further growth.
Precision fermentation is a method that utilizes microbial hosts as “cell factories”. Unlike animal cells, microbial strains have enhanced nutritional characteristics and microbial populations that are more efficient in producing the desired metabolite. Because of this, microbial ingredients can be used as alternative feedstocks, allowing for dramatic cost reductions.
Microbial fermentation encompasses a variety of species. Typically, a solid nutrient medium is placed in a fermenter and the microorganisms inoculated onto it. They then grow and increase their weight. At regular intervals, the cells are removed from the fermenter. Some microbial cells are able to produce toxins, and their growth and activity must be carefully controlled.
When selecting a fermenter, it is important to keep in mind that there are three main types. Among the most common are a stirred tank with internal loop, an air-lift fermenter, and a bubble column. Each type is suited to specific applications and can be either aerobic or anaerobic.
A bubble column is a long tube with a sparging device at the bottom that creates rising bubbles. However, bubbles cannot pass through the entire length of the tube. While this design allows for mixing, it does not work well for algae with a high specific density. Therefore, a higher density algal strain should be cultivated in a closed anaerobic fermenter.
Closed fermenters are often used in red wine fermentation, as they complete the process. A closed fermenter is also used for fining and clarifying. Other applications for closed fermenters are pharmaceuticals and industrial fermentation.
Stainless steel is an attractive choice for fermenters, as it is easy to clean. Stainless steel kegs are also highly suitable for larger ferments. Alternatively, food-grade plastic barrels are also available and can be easily fitted with a bung or airlock.