Fermenter

Fermenter

1. SRI PARAMAKALYANI COLLEGE , Reaccredited with A + grade with a CGPA of 3.39 in the III cycle of NAAC Affiliated to Manomanium sundaranar university, Tirunelveli. ALWARKURICHI-627412. Post graduate & Research Centre – Department of Microbiology (government aided) ACADEMIC YEAR 2022-2023 Iv sem core: FERMETATION AND INDUSTRIAL MICROBIOLOGT UnIT-2 FERMENTER or BIOREACTOR K.Prakash ReG no:20211232516120 IIM.Sc microbiology Assigned on : SUBMITTED TO GUIDE:DR.S.VISWANATHAN ASSISTANT PROFFESSOR&HEAD SPKC - ALWARKURUCHI

2. FERMENTER A Fermentor is a device used to accomplish the fermentation process by using microorganisms, and for this reason, it is also called “ Biofermentor  or  Bioreactor “. It is equipped with all the elements that are necessary to carry out the commercial production of substances like antibiotics, enzymes, beverages etc. in many industries.

3. DEFINITION Fermentor can define as a closed cylindrical vessel which supports the biochemical and chemical activity of the microorganisms to carry the conversion of raw material into some useful product. It is also called a bioreactor, as it makes the use of microbial biomass to accomplish the fermentation process. Depending upon the use of stock culture, a fermentation process is subdivided into surface and submersion techniques. In surface fermentation, the biomass is cultivated on the surface of the raw substrate, while the microorganisms grow in the raw substrate during submersion fermentation.

4. OBJECTIVES OF A FERMENTOR The objectives include the production of metabolites, enzymes, microbial biomass and recombinant product.

5. DESIGN OF A FERMENTOR The construction of fermentor includes the following components : Basic elements Controlling elements

6. BASIC ELEMENTS Basic components are necessary for the construction of fermentor , which involves : Top-plate : It is the cover that is generally made of stainless steel. Inoculation pipe : It helps to port the inoculum inside the fermentor . Drive motor : It drives the impeller shaft. Impeller shaft : Holds the agitator centrally. Impeller : Acts as an agitating device for mixing up the nutrients and microorganisms uniformly.

7. Stirrer : Mixes the gas bubbles throughout the liquid culture medium. Baffle : Prevents the counterflow or vortex formation by breaking down the gas bubbles to improve aeration efficiency. Sparger : It supplies oxygen into the culture medium through the perforated tubes. Drain point : Withdraws cells or medium for the continuous fermentation. Cooling jacket : It is fitted externally to the fermentation vessel which allows the passage of steam or cold water to balance the heat generated during the process.

8. CONTROLLING ELEMENTS Controlling elements monitor the parameters like (temperature, pH, acid, bases, oxygen supply, pressure etc.) that are necessary for the product formation and it includes: Foam probe : It senses foam formation. pH electrode : Monitors the pH in the culture vessel. Oxygen sensor : Maintains the dissolved oxygen content level. Heating pad : Provides heat to the medium.

9. Heating pad : Provides heat to the medium. Cold finger : It is a pipe that passes cold water inside a vessel to cool the contents. Rotameter : Provides variable airflow into the culture vessel. Pressure valve : Maintains the pressure. Air pump : Supplies air throughout the medium. Peristaltic pump : It pumps acid, base and antifoam into the medium.

10. TYPES OF FERMENTOR A fermentor is mainly of five types:

11. STIRRED TANK FERMENTOR  Its basic functions include: Homogenization Suspension of solid material Aeration to the medium Heat exchange Advantages It is easy to operate and easy to clean. Provides a good temperature control.

12. Disadvantages It cannot be used for immobilized cells or enzymes. It has low volumetric productivity . AIRLIFT FERMENTOR This type of bioreactor lacks the mechanical stirring arrangements for agitation. As from the name airlift, it is clear that the air lifts the medium upwards. There are internal liquid circulation channels, which enable continuous circulatory motion of the medium. Here, the fermentation occurs at a fixed rate of volume and circulation.

13. Advantages It ensures adequate mixing. Consumes less energy. It favours the growth of aerobic cultures. Disadvantages Lacks mechanical stirring arrangements.

14. FLUIDISED BED FERMENTOR An adequate amount of gas introduces into the medium to form a suitable gas-liquid-solid fluidised bed. By using this kind of biofermentor one should note that the suspended particles should not be too light or too heavy and secondly, there should be continuous recycling of the medium for good bioprocessing. Advantages Mixes the contents uniformly. Maintains the uniform temperature gradient .

15. PACKED BED FERMENTOR In this kind of biofermentor , a nutrient broth continuously flows over the immobilized biocatalyst. After that, a product releases into the fluid at the bottom of the culture vessel and finally, it can be removed. Here, the flow of fluid can be upward or downward. Advantages It has a low operation cost. Provides continuous operation. Disadvantages There are undesired heat gradients. Poor temperature control .

16. Photo fermentor consists of: A single container Number of tubes or panels Tubes act as “Solar light receivers or  trappers ”. In this, culture transfers through solar trappers with the help of a centrifugal pump. Inside photo fermentor , adequate penetration of sunlight is maintained and after that, it is cooled when there is a rise in temperature. Here, the microalgae and cyanobacteria are the common microorganisms that are used. These microorganisms grow in the presence of solar light and then product forms during the night. PHOTO FERMENTOR

17. Advantages It gives higher productivity. Provides a large surface and volume ratio. Disadvantages Expensive method to carry out. There is a technical difficulty in the process of sterilization.

18. REFERENCE Book Name : CASIDA Authors: Peter Stanbury , Allan Whitaker, Stephen J. Hall eBook ISBN: 9780444634085 Paperback ISBN: 9780080999531 Principles of Fermentation Technology  - Peter F. Stanbury , Allan Whitaker, Stephen J. Hall

19. THANK YOU The Chairman. The secretory. Management committee. The principal, Sri paramakalyani college. The head-Department of microbiology. The staff members- Department of microbiology.