Difference between fermenters and bioreactors

The difference between fermentors and bioreactors is bioreactors and fermentors are the same. we will cover in this lesson

 

 What is a fermenter?

The fermenter is a special bioreactor.  Thus, it performs only fermentation reactions.  Fermentation is the process of producing acids and alcohol from sugar sources under anaerobic conditions.   Most industries, such as the wine industry, commonly use the fermentation of sugars to produce lactic acid and ethanol. Fermenters, therefore, use microbial sources that can ferment.

It contains fungi such as Saccharomyces cerevisiae and bacteria such as Acetobacter.

 

Fermentation takes place under anaerobic conditions and under the adjustment of the temperature and pH value of the   system. The fermenter therefore has an inlet and outlet, respectively, to add raw materials and to subtract the product.  

    Within the fermenters, two main types of fermentation can be carried out , such as; 

a) submerged fermentation  

b) and surface fermentation. 

    Accordingly, submerged fermentation in which cells are immersed in the medium, and surface fermentation, in which microbial cultures are loosely located on the surface of the fermenter medium.

 

 What is a bioreactor?

Bioreactor: are closed tanks in which organisms are developed for the production of organisms or products by controlled methods or, in some special cases, specific reactions are carried out.  The bioreactor must have conditions such as pH, oxygen, salt substrate supply that will guarantee cell enumeration and growth, that is, metabolic production. it has the ability to process and facilitate not only fermentation but all kinds of biochemical reactions. Therefore, these bioreactors are important in various cell culturing techniques to facilitate cellular growth.  The cells that grow inside bioreactors can range from single-celled microorganisms to  multicellular  plant and animal  cells.   

    At the end of the process, the desired products can be easily extracted or separated. Therefore, these bioreactors are routinely used in industries to produce secondary metabolites such as pharmaceuticals, vitamins, and proteins.  Suitable physical conditions to facilitate the maximum growth and efficient production of nutrients and other media components in a bioreactor system and metabolites in a bioreactor should be optimized.   

 

Summary: The main difference between the bioreactor and the fermenter is the type of biochemical reaction that takes place inside closed containers. A bioreactor performs all kinds of biochemical reactions, i.e.  bioprocesses, but a fermenter only performs the fermentation.

 

Bioprocessing: They are processes for making large-scale productions using biological or materials of biological origin. This is where its superiority over chemical processes is concerned. Intracellular components such as the microorganism itself or an enzyme are used. At the same time, antibiotics, vitamins, enzymes, etc. complex molecules can only be produced through bioprocesses.

 

 

PROPERTIES REQUIRED IN FERMENTERS AND BIOREACTORS

 

1.      It should be sterilizable, with bodies and parts suitable for sterile operation

2.    Ensure proper mixing of homogeneous and flowing substances for oxygen (for the bioreactor)  and heat transfer

3.     Sterile additives should include appropriate inputs and additive systems.

4.      It should be equipped with control tools.

5.      Simple to use and maintain 

6.      Changing processes must be measurable

 

what is the solution in chemistry |definition of solution

What is the solution in chemistry and definition of the solution? How many types of solutions are presents etc. 

SOLUTIONS 

Chemical: 

Any substance that is present in the lab shelf, in its original container & not involved in any reaction or process.

Reagent: 

Chemical solution of a certain concentration (%age Normal, Molar, etc.) that is present in the lab, being used directly in the reaction or process

Solution: 

A homogeneous mixture that has the same chemical composition and physical properties everywhere is called a solution. The solution has two main parts;

Solvent: 

Larger amount in solution e.g. Water in sugar solution     

Solute: 

Lesser amount in solution e.g. sugar in sugar solution

Solvation/Hydration: 

Interaction between solvent and solute in a solution called solvation. If H₂O is used as a solvent then the solvation process will be termed Hydration.

STRENGTH OF SOLUTIONS:

Parts per million (ppm): 

The number of milligrams in one liter of solution is the number of ppm solution, as 10mg in 1000ml of distilled water will be 10ppm solution

Normality:  

Gram equivalent weight of the substance in 1L of the solution is 1 Normal (1N) solution

Molarity:   

1 molar weight in one-liter solution is 1 Molar (1M) solution.

Molality:  

1 molar weight in one liter of solvent is 1 Molal (1m) solution.

Percent solution: the amount of solute in 100 ml solution.

Types of percent solutions

1. Volume/volume

2. Weight/volume

3. Weight/weight

VARIOUS FORMULAE USED DURING SOLUTION PREPARATION:

1.     N1V1=N2V2

2.     Volume = weight /specific gravity   

3.     Actual volume = volume x 100 / purity 

What is fermentation’s simple definition | what is fermentation in food

what is fermentation’s simple definition? what is fermentation in food? We will cover these in this topic 

Fermentation:

In a biotechnological production environment, it is usually desirable to have microorganisms that are responsible alone.  Because other organisms can cause unwanted by-products.  Therefore, it is ideal to have only the relevant organism in the fermentation medium. Therefore, the air to be supplied to the fermentation medium must be sterilized. For this, sterilization is very important.

 

 Machines where the fermentation process is carried out are defined as fermenters.  Sterilization of the fermentation medium can be done thermally or chemically.  Thermal sterilization is the most widely used technique and there are 2 forms.  

·         It is direct

·         and indirect.

In direct sterilization, steam is introduced directly into the substrate.  It is applied by heat transfer through the serpentine pipes generally around 120°C. In choosing the sterilization method and technique, it is important to determine whether the substrates are dissolved in water or not.  

 

Technical applications such as disinfection, pasteurization and sterilization are used to reduce foreign microorganism activity in microorganism killing.