Microorganisms fermentation technique

Microbial chitin and chitosan productions are affected by different factors such as medium composition, temperature, pH, aeration, agitation, size and age of the producing microbial cells, and growth time. Each factor can have various effects on chitin/chitosan production depending on fermentation technique and microorganism under examination. 

Fermentation a form of metabolism producing incompletely oxidized end products. Per unit of substrate, F. yields far less energy than respiration, e.g. a yeast cell obtains 2 molecules ATP per molecule of glucose when it ferments glucose to ethanol, whereas complete respiration would yield 38 molecules of ATP (see Alcoholic fermentation). Strictly speaking, F. is an anaerobic process (Pasteur defined F. as life without air ) but the term is also widely and loosely applied to certain aerobic processes, such as acetic acid F., and to any industrial production process employing microorganisms in a fermentor (see Fermentation techniques). 

Fermentation techniques, microbial production techniques techniques for large-scale production of microbial products. F. t. must both provide an optimal environment for the microbial synthesis of the desired product and be economically feasible on a large scale (see Cultivation of microorganisms). They can be divided into surfaee (emersion) and submersion techniques. The latter may be run in batches or continuously. 

Growth an irreversible increase in the mass of living material, usually accompanied by an increase in the size of a cell or organism, as well as an increase in the number of cells. Bacterial G. is measured as the increase of total cell material, or the increase of cell numbers, or both (see Cultivation of microorganisms) a strict relationship between cell numbers and cell mass does not necessarily exist (see Fermentation techniques). 

Fermentation Technique Microorganism Substrate Butyrate (g/L) References... 

MacroHdes are obtained by controUed submerged aerobic fermentations of soil microorganisms. Although species of Streptomjces have dominated, species of Saccharopoljspora Micromonospora and Streptoverticillium are also weU represented. New techniques such as enzyme-linked immunosorbent assay (ELISA) based assays may prove beneficial for discovering new stmctures (464). 

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