Basic Design and Functions of a Fermenter

Hello everyone.
Henceforth this is the new subject that we all will be discussing. I know Foodustrial Microbiology is something you haven't heard of but you must have definitely heard of Food Microbiology and Industrial Microbiology. Since this the first post I will be discussing something very basic and primary to Foodustrial Microbiology.


The Fermenters and what do we expect from them.
Let's go.
An ideal fermenter is a one which can provide a controlled atmosphere for the micro - organisms or animal cells. How do we achieve that?

1. Adequate agitation and aeration should be available in the fermenter which aids in oxygen supply and distribution and also to meet the metabolic requirement of the cells.
2. Sampling port should be present in the fermenter to aseptically collect the samples between the fermentation process.
3. Evaporation losses from the fermenter should be kept to minimum.
4. pH control system should be present.
5. Temperature control system should be present.
6. Cheapest material which provides satisfactory results should be chosen for building a fermenter.
7. The fermenter should have a smooth internal surface to facilitate easy cleaning and maintenance.
8. Low power consumption by the fermenter.
9. Minimal labour requirements for operation, harvesting, cleaning and maintenance. No requirement of any expertise.
10. Should be capable of being operated aseptically for long duration.

If at all there is any problem for you to remember all the points, here's a mnemonic for it :D

  

I hope this helps.

Lots of love and high six.

-Staph :D