1973/1/1/ · FUNDAMENTALS OF FERMENTER DESIGN N. BLAKEBROUGH Department of Chemical Engineering, University of Birmingham, UK ABSTRACT The influences of environmental (macro) conditions and those on the cell level are treated from the point of view of heat- and mass-transfer in microbial systems. The effects considered
The tower fermenter is an elongated non-mechanically stirred fermenter with aspect ratio of at least 6:1 for tubular section or 10:1 overall, through which there is unidirectional flow of gases. The tower fermenter used for citric acid production on a laboratory scale having height: diameter ratio of 16:1.
2023/3/30/ · The bioeconomy concept is a path from a fossil-based system to a bio-based one using renewable biological resources with a holistic approach. This concept aims for sustainable economic development by producing value-added products. The utilization of agro-industrial wastes for value-added end products focused on microbial fermentation.
The fermenter consisted of a large cylindrical tank with air introduced at the base via network of perforated pipes. In later modifications, mechanical impellers were used to increase the rate of mixing and to break up and disperse the air bubbles (Fig. 20.1). This process led to the compressed air requirements.
A wide range of pharmaceutical products is produced using two complex fermentation processes. Anaerobic fermentation takes place in the absence of oxygen, and aerobic fermentation requires oxygen, supplied via blower and compressor systems, to yield microorganisms and produce the desired product. This article examines the role of
2023/8/3/ · In a pilot-scale fermenter normally the steel contains around 10-13% of chromium. In many cases nickel is also mixed in high concentration with the chromium to make the steel more corrosion resistant and it also provides engineering advantages. In this modern-day, stainless steel fermenters are mostly used for industrial production.
11th International Symposium on Process Systems Engineering. Emily Liew Wan Teng, Yudi Samyudia, in Computer Aided Chemical Engineering, 2012. 1 Introduction. A micro-aerobic fermentation process for ethanol production is a complex multi-scale process constituting the dynamic interactions between the microbial cells and the governing
2020/10/13/ · DO-stat fed-batch fermentation. We conducted DO-stat fed-batch fermentation to increase the yield of β-carotene (Fig. 2).This strategy is based on online feedback of DO value, which tends to
In case of aerobic submerged fermentation, the tank should be equipped with the aerating device. 10. Provision for controlling temperature and pH of fermentation medium. mechanical engineering and costing. Fermenter Design What should be the basic points of consideration while designing a fermenter? ... innovative solution for this mixing ...
2015/1/1/ · Fermentation processes have in common many of the familiar chemical engineering unit operations. For example, aerobic fermentations involve the “mixing” of three heterogeneous phases— microorganisms, medium, and air. The 1980s witnessed some innovative bioreactor designs and applications, largely stimulated by the need to ...
2020/1/1/ · Industrial fermentation is a chemical engineering term used to describe the processes that utilize a chemical change induced by a living organism or enzyme, in particular bacteria, yeasts, molds, or fungi, that produces a specific product [1].Although in the biochemical context the word “fermentation” describes the anaerobic metabolic
2023/12/1/ · 2.1.1. Hydrogenotrophs. The polyphyly (i.e., a group of organisms with the same traits but different evolutionary origins) of aerobic hydrogen-oxidizing bacteria ("Knallgas bacteria") is physiologically defined by the ability to use hydrogen as an energy source and electron donor with oxygen as the oxidizing equivalent (terminal electron
2017/1/1/ · Introduction. Solid state fermentation (SSF) is a process in which microorganisms grow in an environment without free water, or with very low content of free water. Its historical importance for humankind date from thousands of years ago, mainly for food processing, both in western (bread and cheese) and eastern (Koji) countries.
FUNDAMENTALS OF FERMENTER DESIGN N. BLAKEBROUGH Department of Chemical Engineering, University of Birmingham, UK ABSTRACT The influences of environmental (macro) conditions and those on the cell level are treated from the point of view of heat- and mass-transfer in microbial systems. The effects considered are (i) consumption of
Aerobic fermentation is ubiquitous among bacteria, where it goes under the more common name of overflow metabolism. A review by JW Foster in 1947 highlights early literature with reports of overflow metabolism in bacteria [19]. Overflow metabolism in bacteria was later attributed to a limitation in the oxidative phosphorylation capacity [20
