For studying purposes

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DAVANGERE UNIVERSITY
Department of Studies in Biochemistry
Shivagangothri
DAVANAGERE – 577 007
Seminar on
FERMENTATION TECHNIQUES
Submitted by
SANTHOSHA B C
Research scholar
Seminar guide
DR. SANTOSH KUMAR M
Assistant Professor
Department of Studies in Biochemistry
Davangere University, Shivagangothri
DAVANAGERE – 577 007

2. CONTENTS
I. Introduction
II. General aspects of fermentation processes
III. Types of fermentation
a) Batch fermentation
b) Continuous fermentation
c) Fed batch fermentation
d) Anaerobic fermentat
e) Aerobic fermentation
f) Surface fermentations
g) Submerged fermentations
h) Solid substrate/state fermentation
IV. Conclusion
V. Reference
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3. INTRODUCTION
What is fermentation?
• Pasteur’s definition: “life without air”, anaerobe red ox reactions in
organisms
• New definition: a form of metabolism in which the end products could
be further oxidized
For example: a yeast cell obtains 2 molecules of ATP per molecule of
glucose when it ferments it to ethanol
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4. What is fermentation techniques ?
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.
The latter may be run in batch, fed batch, continuous reactors and
etc,.
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
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5. In the submersion processes, the microorganisms grow in a
liquid medium.
Except in traditional beer and wine fermentation, the medium
is held in fermenters and stirred to obtain a homogeneous
distribution of cells and medium.
Most processes are aerobic, and for these the medium must be
vigorously aerated.
All important industrial processes (production of biomass and
protein, antibiotics, enzymes and sewage treatment) are
carried out by submersion processes.
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6. SOME IMPORTANT FERMENTATION
PRODUCTS
Product Organism Use
Ethanol Saccharomyces
cerevisiae
Industrial solvents,
beverages
Glycerol Saccharomyces
cerevisiae
Production of
explosives
Lactic acid Lactobacillus
bulgaricus
Food and
pharmaceutical
Acetone and
butanol
Clostridium
acetobutylicum
Solvents
-amylase Bacillus subtilis Starch hydrolysis
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7. SOME IMPORTANT FERMENTATION
PRODUCTS
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8. GENERALASPECTS OF FERMENTATION
PROCESSES
FERMENTER
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The heart of the fermentation process is the fermenter.
In general:
• Stirred vessel, H/D  3
• Volume 1-1000 m3 (80 % filled)
• Biomass up to 100 kg dry weight/m3
• Product 10 mg/l –200 g/l

9. CROSS SECTION OF A FERMENTER FOR PENICILLIN
PRODUCTION
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10. FERMENTATION MEDIUM
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• Define medium  nutritional, hormonal, and
substratum requirement of cells
• In most cases, the medium is independent of the
bioreactor design and process parameters
• 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.

11. MEDIUM COMPOSITION
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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

12. INOCULUMS
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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:
• Adaptation in the medium
• Mutation (DNA recombinant, radiation, chemical
addition)

13. Required value generation in fermenters as a
function of size and productivity
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14. Microbial rates of consumption or production
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C, N, P, S source
H2O
H+
O2
heat
product
CO2
biomass

15. BATCH FERMENTATION
• A batch fermentation is a closed culture system, because initial and
limited amount of sterilized nutrient medium is introduced into the
fermenter.
• The medium is inoculated with a suitable microorganism and
incubated for a definite period for fermentation to proceed under
optimal physiological conditions.
• Oxygen in the form of air, an antifoam agent and acid or base, to
control the ph, are being added during the course of fermentation
process.
• Batch fermentation may be used to produce biomass, primary
metabolites and secondary metabolites under cultural conditions
supporting the fastest growth rate and maximum growth would be
used for biomass production.
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It is used to extract secondary metabolites
such as antibiotics.

16. MERITS AND DEMERITS
Merits:
• The possibility of contamination and mutation is very less.
• Simplicity of operation and reduced risk of contamination.
Demerits:
• For every fermentation process, the fermenter and other equipment are to be
cleaned and sterilized.
• only fraction of each batch fermentation cycle is productive.
• Running costs are greater for preparing and maintaining stock cultures.
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17. CONTINUOUS
FERMENTATION
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• It is a closed system of fermentation, run for indefinite period. In this
method, fresh nutrient medium is added continuously to the fermenter
and equivalent amount of used medium with microorganisms is
withdrawn continuously for the recovery of cells or fermentation
products.
A continuous fermentation is generally carried
out in the following ways:
(a) Single stage fermentation
(b) Recycle fermentation
(c) Multiple stage fermentation
It is used to extract primary metabolites
such as amino acids and proteins.

18. MERITS AND DEMERITS
Merits:
• The fermenter is continuously used with little or no shutdown time.
• Only little quantity of initial inoculum is needed and there is no need of
additional inoculum.
• There is optimum utilization of even slow utilizable substances like
hydrocarbons.
Demerits:
• Possibility of contamination and mutation because of prolonged incubation
and continuous fermentation, are more.
• Possibility of wastage of nutrient medium because of continuous
withdrawal for product isolation.
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19. FED BATCH FERMENTATION
• It is a modification to the batch fermentation. In this process substrate is
added periodically in instalments as the fermentation progresses, due to
which the substratum is always at an optimal concentration.
• This is essential as some secondary metabolites are subjected to
catabolite repression by high concentration of either glucose, or other
carbohydrate or nitrogen compounds present in the medium.
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20. • At present following products are being produced under fed batch
culture:
1. Production of baker’s yeast.
2. Penicillin production.
3. Production of industrial enzymes, histidine, glutathione (brevibacterium
flavum), lysine (corynebacterium glutamicum)
Applications:
• It facilitates in avoidance of repressive effect.
• It has control over organisms growth rate and O2 requirement.
• Shift in growth rate may provide an opportunity to optimum product synthesis.
• It facilitates to overcome viscosity problems or its toxicity at higher
concentration.
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21. ANAEROBIC FERMENTATION
• A fermentation process carried out in the absence of
oxygen is called as anaerobic fermentation.
• There are two types of anaerobic microorganisms viz,
obligate anaerobic microorganisms and facultative
anaerobic microorganisms.
• The former like clostridium sp. Cannot withstand oxygen
or remain active only in the absence of oxygen.
• They remain active in the absence of oxygen and produce
optimum amount of the desired product.
• It is used to produced from alcohol, bioethanol, etc
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22. SURFACE FERMENTATIONS
Surface fermentations are those where the substratum may be solid or
liquid.
The organism grows on the substratum and draws the nutrients from
the substratum.
These types of fermentations are desirable where the products are
based on sporulation.
But it has several disadvantages such as it exposes the organism to
unequal conditions, both oxygen and nutrients.
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23. SUBMERGED
FERMENTATIONS
Submerged fermentations are those in which the nutrient substratum is
liquid and the organism grows inside the substratum.
The culture conditions are made uniform with the help of spargers and
impeller blades.
Most of the industrial fermentations are of this type.
The substratum which is in a liquid state and such medium is also called as
broth.
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24. SOLID SUBSTRATE/STATE
FERMENTATION
Solid state (substratum) fermentation (SSF) is generally defined as the growth of
the microorganism on moist solid materials in the absence or near the absence of
free water.
In recent years SSF has shown much promise in the development of several
bioprocesses and products, SSF has been ambiguously used as solid-state
fermentation or solid-substrate fermentation.
Recently developed products, such as bioactive compounds and organic acids, new trends
regarding bioethanol and biodiesel as sources of alternative energy
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25. CONCLUSION
Traditional fermentation are likely to remain important part
of global food production.
Further research should be directed towards identifying the
benefits and risks associated with specific indigenous
product.
Thus alcohol production is important in fermentation.
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26. REFERENCE
• Bhargav S, panda BP, ali M, javed S(2008). Solid-state fermentation: an
overview. Chem biochem eng. ;22(1):49–70.
• Dashmeeth (2018). Fermentation types: 8 types of fermentations|
industrial biotechnology. Bio technology
• How to preserve industrially useful microorganisms: top 7 methods and
techniques
• Future of industrial biotechnology.
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