Abstract for Fermentation Technology

Ensymm Abstract for Fermentation Technology 1 INTRODUCTION

INVERTThe term SUGARbiotechnology ABSTRACTcame into processes. The term derives from provide energy required for various Thegeneral food useand drinkin the industrymid 1970 s, the Latin verb fevere, to boil the chemical reactions. The production dependsgradually heavilysuperseding on enzymes.the more appearance of fruit extracts or of a specific compound needs very ambiguous `bioengineering', which malted grain acted upon by yeast, precise cultural conditions for Enzymes produced by yeast have was variously used, to describe during the production of alcohol. specific growth rate. Many systems beenchemical used forengineering thousandsprocesses of years Fermentation is a process of now operate under computer inusing brewingorganisms and baking.and/or Inverttheir chemical change caused by control. sugarproducts, (IS) containsparticularly fructosefermenter and organisms or their products, usually glucosedesign, incontrol, roughlyproduct equal recovery producing effervescence and heat. and purification. In biotechnology, the microbio- Soybean meal, Corn steep proportions. The Invert sugar is Protein greaterIn simpler in demandwords, thanbiotechnology pure logical concept is widely used. liquor, Distillers soluble means the industry-scale use of glucose as food and drink Pure ammonia or ammonium organisms and/or their products. Microbial Growth Ammonia sweeteners,Nowadays, biotechnology because fructosevirtually is Requirements for artificial culture salts sweeterincludes thanthe scientific, glucose.technological The growth of organisms involves Nitrate Nitrate salts Mainand commercialconsumers aspectsof Invertof Sugaralmost complex energy based processes. Nitrogen Air areevery thearea baking,of human beverages,welfare from The rate of growth of micro- Phosphorous canning,agricultural confectioneryproduction to andpollution dairy organisms depends on several Phosphate Salts source industries.control. In addition, high culture conditions which should Fermentation fructose syrup is used in Fermentation technology is the oldest of all biotechnological 2 PHASES OF MICROBIAL GROWTH

Main phases cells (chemolysis). Unless other The chemical compounds synthesized micro-organisms contaminate the by these cultured cells, such as Inoculation: Medium is inoculated culture, the chemical constitution therapeutic agents, can be extracted with the particular organism. remains unchanged. Mutation of easily from cell biomass. the organism in the culture can also Lag phase: The period of adaptation be a source of contamination, considering that the inoculum does called internal contamination. not grow immediately. Fermenters and Bioreactors Log or exponential phase: The rate A fermenter is the set-up to carry of growth of the organism steadily out the process of fermentation. increases, for a certain period. Fermenters vary from laboratory experimental models of one or two Design of Industrial Fermentation Deceleration phase: After a certain liters capacity, to industrial models Process time of exponential phase, the rate of several hundred liters capacity, The fermentation process requires of growth slows down. which refers to the volume of the the following: main fermenting vessel. A a) A pure culture of the chosen Stationary phase or a steady state. bioreactor differs from a fermenter organism, in sufficient quantity and in The biomass remains constant, relating to the culture of plant or the correct physiological state except when certain accumulated animal cells, instead of b) Sterilized, carefully composed chemicals in the culture lyse the microorganism. medium for growth of the organism 3 DESIGN OF INDUSTRIAL FERMENTATION PROCESS

c) A seed fermenter, a mini-model stirrer to keep the concentration of b) Continuous Processing or Culture of production fermenter to develop the medium constant, and a The culture medium may be designed an inoculum to initiate the process thermostat to regulate such that growth is limited by the in the main fermenter temperature, a pH detector and availability of one or two components similar control devices. of the medium. Since the initial d) A production fermenter, the quantity of this component is functional large model Types of Cultural System exhausted, a certain amount of the a) Batch Processing or Culture whole culture medium (aliquot) can e) Equipment for (i) drawing the At the onset of the stationary also be added periodically at the time culture medium in steady state, (ii) phase, the culture is disbanded for when the steady state sets in. cell separation, (iii) collection of the recovery of its biomass (cells) or cell free supernatant, (iv) product the compounds that accumulated in purification, and (v) effluent the medium (alcohol, amino acids), treatment. Items (a) to (c) above and a new batch is set up. The best constitute the upstream and (e) advantage of batch processing is constitutes the downstream, of the the optimum levels of product fermentation process. recovery. The disadvantages are the Fermenters and bioreactors are wastage of unused nutrients, the equipped with an aerator to supply peaked input of labour and the time Commercial adaptation of continuous oxygen in aerobic processes, a lost between batches. processing is confined to biomass 4 CONTINOUS PROCESSING OR CULTURE production, and to a limited extent d) Products of Fermentation • Modification of compounds to the production of potable and Processes (through the mediation of industrial alcohol. The growth of microorganisms or elicitors or through The steady state of continuous other cells results in a wide range of biotransformation) processing is advantageous as the products. Each culture operation has system is far easier to control. one or few sets of objectives. The • Production of recombinant process has to be monitored carefully products c) Fed-batch Culture or Processing and continuously, to maintain the In the fed-batch system, a fresh precise conditions needed and recover • Production of biopolymers such aliquot of the medium is optimum levels of products. as polysaccharides, polyesters, continuously or periodically added Accordingly, fermentation processes and polyamides, are produced without the removal of the culture aim at one or more of the following: by microorganisms fluid. Production of baker's yeast is mostly appears by fed-batch • Production of cells (biomass) such cultures, at which biomass is the as yeasts desired product. Diluting the culture with a batch of fresh • Extraction of metabolic products medium prevents the production of such amino acids, proteins ethanol at the expense of biomass (including enzymes), vitamins, at the moment traces of ethanol alcohol, etc., for human and/or were detected in the exhausted gas. animal consumption or industrial use such as fertilizer production. 5 GENETIC IMPROVEMENT OF FERMENTATION, MUTATION AND RECOMBINATION Genetic Improvement of Mutation Recombination Fermentation A certain amount of mutational Recombination is defined as any The genome of the organism change in the genome occurs as a process that brings together genes ultimately controls its metabolism. natural process though the from different sources. Although improved fermenter probability is low. Exposing a A number of human proteins, such as engineering design and optimal culture of microorganisms to UV , human growth , cultural conditions can light, ionising radiation or certain , blood clotting quantitatively enhance the chemicals, enhances the rate of factor VIII, , microbial products, this process is mutations. But it is a tremendous granulocyte colony stimulating factor, limited. Genetic improvement of task for the industrial geneticist to , etc., are being the organism is fundamental to the screen the very large number of produced through recombinant success of fermentation technology. randomly produced mutants and to microorganisms. Mutation and recombination are select the ones with the desired the two ways to bypass genetic qualities. limitations. 6 DNA MANIPULATION AND CONCLUSION

DNA Manipulation Conclusion In vitro DNA technology was used to Fermentation technology is a very vibrant increase the number of copies of a and fast growing area of biotechnology, critical pathway gene as for example absorbing an ever-increasing number of the production of threonine in processes and products. With a longer Escherichia coli at rates 40 to 50-fold history than any area of biological higher than usual. sciences, fermentation technology has a bright future in the service of mankind, covering such important areas as food and medicine. ensymm is a German based premier project consulting company for Life Sciences, serving biotech companies, pharmaceutical industry and food ingredient companies. We provide clients with a variety of business and technology consulting services as well as with specialized teams in various areas of our competence.

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