Media For Industrial Fermentation Peer-review Journals
Industrial
fermentation is that the intentional use of
fermentation by microorganisms like bacteria and fungi also as eukaryotic
cells like CHO
cells and bug cells, to form products useful to humans. Fermented products have applications as food also as generally industry. The ‘trickling’ or ‘German’ process may be a surface
fermentation during which the
microbial population is attached to an appropriate support (usually beechwood shavings) and therefore the wine is trickled down while a large volume of air is sparged up through the bottom of the tank. Some commodity chemicals, like ethanoic acid , acid , and ethanol are made by fermentation. The rate of
fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes also as temperature, pH and for aerobic
fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, like lipase, invertase and rennet, are made by
fermentation with genetically modified microbes. In some cases, production of
biomass itself is that the objective, as within the case of brewer's yeast and carboxylic acid bacteria starter cultures for cheesemaking. In general, fermentations are often divided into four types:
• Production of
biomass (viable cellular material)
• Production of extracellular metabolites (chemical compounds)
• Production of intracellular components (enzymes and other proteins)
• Transformation of substrate (in which the transformed substrate is itself the product)
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