Fermenters types

Organism Fermentation type poly(3HB) poly(3HAMCL) ... 

Bauer, W., Der Wirbelschichtfermenter - Entwicklung eines neuen Fermentertyps [Fluid bed fermentation - development of a new fermenter type], Int. Z. Lebensmittel Tech. Verfahrenstechnik, 3 (1985) 154-161. 

Another way to classify fermenters is based on how the fermenter contents are mixed by compressed air,by a mechanical internal moving part, or by external liquid pumping. Representative fermenters in each category are listed in Table 6.2 and the advantages and disadvantages of three basic fermenter types are listed in Table 6.3. 

Figure 4.5 Fermenter types used in the production of SCP from sugar sources, (a) Stirred baffied system, (b) and (c) air iift systems... 

Fermentation and broth treatment. Only an outline will be given here details may be found in references 3 cind 4. Bench-scale fermentations were carried out in approximately 10-liter batches in a 14-liter Chemapec fermenter, type GF0014, sparged by air at a rate of one volume per volume of broth/mlnute. Mechanical agitation was at 300 rpm, and at ambient temperature. The organisms used were Salerot-Cum rolfsii 15206 or a production culture provided by Ceca, S.A. The medium contained per liter,... 

GABA tea made using these four varieties with an anaerobic fermentation-withering repeating process was greater than 150 mg%, for partial fermentation type of tea also reaches the commercial level of GABA. 

Chapter 3 is devoted to the topic of pervaporation membrane reactors. These are unique systems in that they use a liquid feed and a vacuum on the permeate side they also mostly utilize polymeric membranes. Chapter 4 presents a survey of membrane bioreactor processes these couple a biological reactor with a membrane process. Reactions studied in such systems include the broad class of fermentation-type or enzymatic processes, widely used in the biotechnology industry for the production of amino acids, antibiotics, and other fine chemicals. Similar membrane bioreactor systems are also fin-... 

The quality and quantity of chitosan extracted from the fungal mycelia (Tables 4 and 5) depend on the fungal strain Absidia, Gongronells, Rhizopus, etc. fermentation type SSF and SMF (batch fermentation, fed batch fermentation and continuous fermentation) fermentation medium composition carbon source and concentration, nitrogen source and concentration, and metal ions and their concentration pH of the fermentation medium fermentation conditions inoculum size, harvesting time, fermentation temperature, inlet air flow rate and chitosan extraction procedure [5, 7, 8, 50, 54, 58, 61]. Chitosans obtained from different species of fungi have been tested in various applications (Table 6). 

Organisms of fermentative type metabolism produce CO2 and H2. Some bacteria can produce oxygen. Some bacteria can convert nitrates to nitrogen dioxide or ammonia. Some of these gases are corrosive (52). 

The calcium and the protein in the shell waste were dissolved mainly by organic acids and proteases produced by microorganisms (Table 4.1). The efficiency of fermentation depends on factors such as inoculum levels shell content in medium, shell size carbon sources such as glucose, sucrose, malt, cassava, molasses, and date juice initial pH and pH during fermentation the fermentation type including liquid phase and solid phase cultures aerobic and anaerobic conditions and the order in case of successive fermentation consisting of DM and DP processes. Shirai et al. (2001) reported that an increase in the inoculum concentration resulted in improved DM. 

In bacterial fermentation for chitin and chitosan production, the most often applied strains are Lactobacillus sp., Bacillus sp., Pseudomonas sp and S. marcescens. The microbial DP process is little efficient, ranging between 50% and 85% DP rate depending on materials, used microorganism, fermentation type, and time. Rao et al. (2000) cultured shrimp biowaste with L. plantarum and achieved 75% DP. Bautista et al. (2001) achieved 81.5% DP from crayfish using Lactobacillus pentosus 4023. Fermentation of crab shell wastes with 10% S. marcescens FS-3 inoculum resulted in DP of 84% and DM of 47% at 7 days culture (Jo et al. 2008). Squid pen for the preparation of P-chitin were deproteinized by 73% for 3 days with Bacillus sp. TKU004 (Wang et al. 2006). Also, the shrimp shells were deproteinized by 75% and 87% at 30°C for 6 days with Candida parapsilosis and Pseudomonas maltophilia, respectively (Chen 2001). 

Fermenter Type of traditional bioreactor (involving either stirred or nonstirred tanks) in which cell fermentation takes place in continuous-culture fermenters, nutrients are continuously fed into the fermentation vessel so that cells can ferment indehnitely, whereas in batch fermenters, nutrients are added in batches. 

Fermenter Type of traditional hioreactor (stirred or nonstirred tanks) where ceU fermentation takes place. Fermenters can he operated as continuous or batch-culture systems. In a continuous culture, nutrients are continuously fed into the fermenta-... 

Culture conditions Batch fermentations were performed in a 2 1 fermenter, type LH-500, LH Fermentation Ltd., UK, with mechanically driven impellers. The fungus was cultivated at 50 C with a working volume of 1.8 1, an air flow rate of 1 VVM, and a rotational speed of the impeller of 600 to 1000 rpm. The dissolved oxygen concentration of the medium, which was followed during growth, did not fall below 20% saturation. 

Fermentation types Obligate homofermentative L. acidophilus, L. delbrueckii Obligate heterofermentative L. brevis, L.fermentum Facultative heterofermentative L. casei, L. rhamnosus ... 

The metabolism of carbohydrate utilization depends both on the kind of the sugar (e.g. hexoses, pentoses) and from the type of fermentation by the LAB. General, the fermentation types differ in the utilization of hexoses and pentoses. 

For the selection of strains for the LA production, the fermentation type, the fermented carbohydrates and the temperature of growth are very important. These typical facts for the most used LA producers in the genus Lactobacillus are summarized separately in Tables 2, 3 and 4 after the formation of the various LA enantiomer. 

Species Fermentation type Growth (°C) Relevant fermented carbohydrates ... 

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