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Fermentation of the Food products in history

? Aerobic
? Anaerobic
FERMENTATION

? Adequate aeration
? In addition, these fermenters may have a
mechanism for stirring and mixing of the
medium and cells
? Eg: Antibiotics, enzymes, vitamins

? In anaerobic fermentation, a provision for
aeration is usually not needed.
? Eg: Lactic acid, ethanol, wine

? Fermentation could be:
? Batch
? Continuous

? Most fermentations are batch processes.
? Nutrients and the inoculum are added to the sterile
fermenter and left to get on with it.
? Anti-foaming agent may be added.
? Once the desired amount of product is present in the
fermenter the contents are drained off and the product is
extracted.
? After emptying, the tank is cleaned & prepared for a new
batch.

? Some products are made by a continuous
culture system.
? Sterile medium is added to the fermentation
with a balancing withdrawal of broth for
product extraction.

? Fed-batch fermentation is a production
technique in between batch and continuous
fermentation.
? A proper feed rate, with the right component
constitution is required during the process.
? Fed-batch offers many advantages over batch
and continuous cultures.

? What it is?
? In contrast to Submerged (liquid state) Fermentation, Solid
State Fermentation (SSF) is the cultivation of micro organisms
under controlled conditions in the absence of free water.
? Examples of products of Solid State Fermentation include
industrial enzymes, fuels and nutrient enriched animal feeds.
The application of modern biotechnical knowledge and
process control technologies can lead to significant
productivity increases from this ancient process.

? Higher volumetric productivity
? Usually simpler with lower energy
requirements
? Might be easier to meet aeration
requirements
? Resembles the natural habitat of some fungi
and bacteria
? Easier downstream processing

Techniques for large-scale production of microbial products. It
must both provide an optimum environment for the microbial
synthesis of the desired product and be economically feasible
on a large scale. They can be divided into surface (emersion)
and submersion techniques. The latter may be run in batch, fed
batch, continuous reactors.
In the surface techniques, the microorganisms are cultivated on
the surface of a liquid or solid substrate. These techniques are
very complicated and rarely used in industry.

? Upstream processing encompasses any
technology that leads to the synthesis of a
product. Upstream includes the exploration,
development and production.

?The media is the feed solution
? It must contain the essential nutrients needed for
the microbe to grow
?Factors of consideration when choosing
media
-Quality consistence and availability
-Ensure there are no problems with Media Prep
or other aspects of production process
Ex. Cane molasses, beet molasses, cereal grains

? The type: complex and synthetic medium
(mineral medium)
? Even small modifications in the medium
could change cell line stability, product
quality, yield, operational parameters, and
downstream processing.

? Fermentation medium consists of:
? Macronutrients (C, H, N, S, P, Mg sources ?
water, sugars, lipid, amino acids, salt
minerals)
? Micronutrients (trace elements/ metals,
vitamins)
? Additional factors: growth factors,
attachment proteins, transport proteins, etc)
? For aerobic culture, oxygen is sparged.

? CARBON SOURCES:
Lactose, glucose & sucrose may be used.
NITROGEN SOURCES:
? Corn steep liquor (CSL), ammonium sulphate and ammonium
acetate can be used as nitrogenous sources.
MINERAL SOURCES:
Elements namely potassium, phosphorus, magnesium,
sulphur, zinc and copper are essential for penicillin
production. Some of these are applied by corn steep liquor.
? Calcium can be added in the form of chalk to counter the
natural acidity of some media.

? Incoculum is the substance/ cell culture that
is introduced to the medium. The cell then
grow in the medium, conducting
metabolisms.
? Inoculum is prepared for the inoculation
before the fermentation starts.
? It needs to be optimized for better
performance

?The inoculum is the starter culture that is
injected into the fermenter
? It must be of sufficient size for optimal growth
kinetics
?Since the production fermenter in industrial
fermentations is so large, the inoculum
volume has to be quite large
- A seed fermenter is usually required to produce
the inoculum volume
-The seed fermenter’s purpose is not to
produce product but to prepare inoculum

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Fermentation of the Food products in history

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