Fermentation technology

In fermentation processes, microorganisms are used to convert a substrate into some products.In fact, fermentation processes are biological transformations that are created in laboratoryconditions through the action of animal and plant cells. Since the substrates, microorganismsand products are very diverse, fermentation processes can also be very diverse. Examples ofdifferent types of products produced by fermentation are: bread, cheese, wine, beer, coffee,pharmaceutical and industrial enzymes, amino acids, antibiotics, soy sauce, compost,biopolymers, bioplastics, oils Microbials, flavors, colors, specialty chemicals, vaccines,therapeutic proteins and many other products. Fermentation begins by inoculating a substratewith the desired microorganism.The inoculated substrate is kept under special environmentalconditions in order to transform it into the desired product. The crude product may be useddirectly, or it may be further processed to isolate specific molecular organisms from it.Fermentations can be very diverse depending on the type of substrate, microorganism andproduct. Most industrial fermentations are carried out in batch or as fed-batch operations, butother modes of operation are also used. A successful fermentation requires careful design andpretreatment of the fermentation environment, inoculum production, and environmentalconditions that are essential for product growth and formation. In industrial and controlledfermentations, it is important to pay attention to the prevention of microbial contamination.Industrial fermentation processes are considered an important technological asset to reduce ourdependence on chemicals and products produced from fossil fuels. However, despite theirgrowing popularity, fermentation processes have not yet reached the maturity of traditionalchemical processes, especially when it comes to the use of engineering tools such asmathematical models and optimization techniques. In describing some of the most importantengineering challenges, we can mention the increase and decrease of the scale of fermentationprocesses, the influence of morphology on broth rheology and mass transfer, and the creationof new sensors to measure and control process parameters. A suitable fermenter should beselected according to the nature of a particular fermenter, scale of operation, and relatedengineering and operational issues.

کلیدواژه ها:

Fermentation ، Engineering ، Microorganism”.