Seed fermenters

The contents of the seed fermenter were used to inoculate 1,500 liters of steam sterilized medium of the following composition in tap water. 

The seed flash was incubated for 24 hours at 32°C on a reciprocating shaker after which it was used as an inoculum for a 20 liter seed fermenter in the amount of approximately 5%. the 20 liter seed fermenter contained a sterile medium consisting of ... 

Independent of the method of storage, the revitalization of the microorganisms requires several steps. Starting from the test-tube or agar plate scale, the scale up proceeds stepwise via laboratory inoculums to seed fermenters, which produce enough cells to feed production fermenters. 

Seed preparation The primary seed fermentation is performed using shaking-flask culture techniques. Once grown, the suspension is then transferred to further seed stages. The purpose of the seed preparation is to generate enough inoculums for the production of a fermenter. 

Commercial Production The commercial production of ARA-rich SCO starts with the thawing of a cryovial of a certified stock culture of the production strain of Mart, alpina. The thawed cryovial is used to inoculate a series of shake-flask cultures and seed fermenters of increasing volume to maintain a 5-10% inoculum for each successive stage of the seed train. Final production scale is typically 50 to 200 m (see Figure 2) (50). 

After the culture is grown, the flask (fitted with a hose and tank coupling device) is used to inoculate the seed fermenter. However, some transfer the culture from the seed flask to a sterile metal container (in the laboratory) which has a special attachment for the seed fermenter. This technique is usually abandoned in time. Ingenuity for the minimum transfers in the simplest manner will usually give the best results. 

The operation of fermenters is basically the same regardless of size, but seed fermenters usually do not have sterile anti-foam and nutrient feeds piped to the tanks as the main fermenters have. Therefore, foaming in the seed fermenters can lead to infection, which is one of the reasons they need more attention. Careful inoculation procedures, sampling and sterilizing the transfer lines from the seed fermenter require alert personnel. Careful attention to these details is more important than the proximity of the seed and main fermenters. 

Apart from continuous sterilizers, pumps are a minor concern in the fermentation department. A simple way to transfer inoculum from a large laboratory flask to a seed fermenter, without removing the back pressure on the vessel, is to use a peristaltic pump. Connect the sterile adapter (which is attached to the flask) to the seed fermenter by sterile technique. Install the gum rubber tubing in the pump, open the hose clamp and start the pump. 

Inoculum from seed fermenters and sterile feeds are transferred to the fermenter by air pressure. Centrifugal pumps (316 S/S) are used to pump non-sterile raw materials, slurries, harvested broth, etc. The centrifugal pumps and piping should be cleaned immediately after a transfer has been completed. Occasionally a specialty pump may be required. 

There should be a basic operating manual for each process. That is, if a plant makes antibiotics A, B, and C, there should be three manuals detailing all the steps necessary from seed fermenter media preparation to fermenter harvesting, with what to do if certain variables get out of control, and when a supervisor has to be notified for a decision. No deviations from standard procedures should be allowed except those in writing from the supervisor. 

Crude extracts of enzymes are also obtained from macerated tissues, germination seeds, fermented bran, or the "beer" from the submerged fermentation of selected strains of microorganisms. After extraction and prefiltration to remove suspended solids and particulates, UF is applied as above. 

Parkouda, C., Thorsen, L., Compaore, C. S., Nielsen, D. S., Tano-Debrah, K., Jensen, J. S., et al. (2010). Microorganisms associated with Maari, a Baobab seed fermented product International Journal of Food Microbiology, 142, 292-301. 

A typical fermentation sequence employs growing cultures in 1-liter vessels. These may be inoculated with working cultures consisting of either spore suspensions derived from slants or froren vegetative cultures. Typically, primary seed cultures arc incubated until growth occurs then, they are used to inoculate 2500-7500-liter seed fermenters. After maturation, the seed cultures are transferred to 50,000- to 150,000-liter fermenters at an inoculum level of 1-15% (v/v). Gonzalez and Miller (21) have reported other details for a typical antibiotic fermentation process,... 

Industrial amino acid fermentations are usually done in batch, fed-batch, or continuous modes of fermentation. The batch fermentation is the simplest of all where the fermentation starts with inoculation from the seed fermenter and ends after fixed interval of time, when the nutrients deplete. The major disadvantages of batch fermentation are the low substrate concentration of the medium and prolonged lag phases and decreased productivity and longer unproductive downtime. The batch fermentation has simpler operations for sterilization, inoculation and external connections, ability to run successive phases in the same vessel, and low contamination risk. 

Constitution op Oils and Fats, and their Saponification. Researches of Chevreul and Berthelot—Mixed Glycerides—Modem Theories of Saponification—Hydrolysis accelerated by (1) Heat or Electricity, (2) Ferments, Castor-seed Ferment, Steapsin, Emul-sin, and (3) Chemical Reagents, Sulphuric Acid, Twitchell s Reagent, Hydrochloric Acid, Lime, Magnesia, Zinc Oxide, Soda and Potash. 

Air for process input will include aeration of liquids, seed fermentation and laboratory applications. Air for mixing into the preparatory chemicals or the ultimate product requires to be as clean and sterile as the material with which it mixes, so there can be no question of fouling by solids, liquids or micro-organisms. 

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