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. 

 

BIOLOGICAL PROPERTIES OF WHEY PROTEINS

β-lactoglobulin

β-lactoglobulin is the major protein present in whey protein. It is about 50% of the whey protein. It has a numerous binding sites, which binds minerals, fat soluble vitamins and lipids, and act as a transport protein for desirable lipophilic compounds (tocopherol and vitamin A).

Modifications are made in the β-lactoglobulin and made many products which have the strong antiviral activity against HIV strains 1 and 2.

ɑ-Lactalbumin

Also it is major protein in milk which constitute about 20-25% of the total whey protein in milk. This protein comprises of an excellent amino acid profile, which is rich in lysine, leucine, threonine, tryptophan and cystine.

The main known biological function of ɑ-lactalbunim is to modulate the synthesis of lactose in the mammary gland, also protein is strongly advocated in the formulation of “humanized” infant formulas and to create other products for people with limited or restricted protein intakes.

Work on ɑ-lactalbumin shows that it may be effective as an anti-cancer agent in several different types of cancer.

Immunoglobulins

These are the complex group of proteins that make a significant contribution to the protein content and also take part in exerting an important immunological function.

 They are well known to provide disease protection to newborns through passive immunity and there is well-known evidence the immunoglobulins taking high contribution in the disease control in adults. It is known that whey protein concentrates from mixed milk supplies generally contain sufficient antibody to E. coli K-99 to meet the requirements of the USDA to serve as a colostrum supplement.

Bovine serum albumin

The amino acid profile of bovine serum is very good and it is a good source of essential amino acid.

BSA has the capability to bind the free fatty acids, other lipids and flavor compounds. BSA's primary function has been associated with its lipid binding properties. It may play a role in mediating lipid oxidation. Denatured BSA might reduce the probability of a person acquiring certain diseases, such as insulin dependent diabetes or auto-immune disease.

Lactoferrin

It is an iron binding protein. It has a potential and has a good capability of acting as an antimicrobial agent related to its iron chelating ability, it deprive the microorganism of from iron. Most recently, it has been shown to have a number of other physiological and biological functions. The biological activities of lactoferrin include iron transport, antimicrobial activity, antifungal activity, antiviral activity, anticancer activity, toxin binding properties, immunomodulating effects, wound and wound healing, and anti-inflammatory activity.

Lactoperoxidase

Lactoperoxidase system is a good antimicrobial agent and has been identified in milk, saliva and tears. This system also have been proven to be both bacterial and bacteriostatic to a wide variety of microorganisms, while having no effect on the proteins and enzymes of the organisms producing it. Clinical studies have supported the possibility that plaque accumulation, gingivitis and early onset carries may be reduced by appropriate lactoperoxidase preparations.

Glycomacropeptide

Glycomacropeptide is the part of the whey when we precipitate the casein by the action of enzyme rennin, it is about 20% contributes in this whey. Usually GMP, the glycosylated portion of caseinomacropeptide (CMP), is present in sweet whey formed following the K-casein cleavage and casein precipitation by rennin; it is absent from acid whey.

The biological and physiological properties that have been attributed to GMP or peptides derived from it include: reduction in gastric secretion, dental plaque and dental caries inhibition, growth promoting activity for Bifidobacteria, product for control of phenylketunoria, inhibition of platelet aggregation and others. GMP cans suppress appetite via stimulation of the pancreatic hormone cholecystokinin (CCK) release. It alters pigment production in melanocytes, acts as prebiotic and has immunomodulatory actions. Physiologic activity of GMP depends on its glycosylation.

Whey Proteins

Whey is a byproduct which is obtained by acid, rennet or microbiological coagulation of milk proteins.

Milk contains protein 3.5-4%, there are two types of proteins i.e. casein and whey proteins in the ratio of 80% to 20% respectively in milk. Whey is obtained from milk in the cheese making up-to 90% and from casein production less than 10%. Whey is a liquid product, which is highly nutritious due to its high valued constituents. The composition of whey is given below: _

constituents	Percentage(detail)
TS	6%
Lactose	5.4%
Proteins	0.7% (B-lactoglobulin 55%, ɑ-lactalbumin 24%, Bovine Serum Albumin 5%,  immunoglobulin (Ig-G, Ig-A, Ig-M) 15%, many other minor proteins (lactorperoxidase,   Lactoferrin and lysosyme) and Glycomacropeptide 20% and plypeptides (proteose-peptone3, and proteose-peptone 5) in Rennet whey)
Fat	>0.06%
Ash	0.70%

Whey is a reliable source and consists of highly quality and bioactive especially proteins and also many other compounds like carbohydrates and minerals. Whey consists of the amino acids which are easily digested; also meet of all the essential amino acids requirements set by the Food and Agriculture Organization/World Health Organization (FAO/WHO). Whey proteins consist of a number of nutritional and functional properties, which mainly related to the structure and the biological functions of these proteins.

COMPOSITION OF MILK FROM DIFFERENT SPECIES

COMPOSITION OF MILK

Definition of Milk
Milk may be defined as the whole, fresh, clean lacteal secretion obtained by the complete milking of one or more healthy milchy animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum free, and containing the minimum prescribed percentage of milk fat and milk-solids- not fat. In India, the term ‘milk’ when unqualified, refers to cow or buffalo milk or a combination of the two.

The term market milk refers to fluid whole milk that is sold to individuals usually for direct consumption. It excludes milk consumed on the farm and that used for the manufacture of dairy products.

Water : 
Water constitutes the medium in which the other milk constituents are either dissolved or suspended. Most of it is free and only a very small portion is in the bound form, being firmly bounded by milk proteins, phospholipids etc.

Total Solids :
Total Solids constituents lipids (Fat) and solid not fat.

Milk Fat (Lipids) :
The bulk of the fat in the milk exists in the form of small globules, which average approximately 2 to 5 microns in size. This is an oil-in-water type emulsion. The surface of these fat globules is coated with an adsorbed layer of material commonly known as the fat globule membrane. This membrane contains phospholipids, and proteins in the form of a complex and stabilizes the fat emulsion. In other words, the membrane prevents the fat globules from coalescing and separating from one another. The emulsion may, however, be broken by agitation (at low temperature), heating, freezing etc.

Chemically, milk fat is composed of a number glyceride-esters of fatty acids Milk fat on hydrolysis gives a mixture of fatty acids and glycerol. (The milk fat is a mixture of true fats in established from the fact that it has no sharp melting point). The fatty acids are saturated or unsaturated fatty acids. Saturated fatty acids are relatively stable.
The fat associated substances are phospholipids,  cholesterol, carotene and fat soluble vitamins (A, D, E, K).
Phospholipids : 
Three types of phospholipids, ie. Lecithin, Cephalin and Sphingomylin. Lecithin, which forms an important constituent of the fat globule membrane, contributes to the richness of flavour of milk and other dairy products. It is highly sensitive to oxidative changes, giving rise to oxidized / metallic flavours. Phospholipids are excellent emulsifying agents, and no doubt serve to stabilize the milk fat emulsion. Cholesterol : This appears to be present in true solution in the fat, as a part of fat globule membrane complex and in complex formation with protein in the non-fat portion of milk.

Fat Soluble Pigments :
Carotene in fat soluble and responsible for the yellow colour of milk, cream, butter, ghee and other fat rich products. Carotene acts as antioxidant and also as a precursor of Vitamin A. One molecule of B – carotene gives two molecules of Vitamin A, where as α - carotene give one.

Fat Soluble Vitamins :
Milk is rich in Fat soluble vitamins ie. A, D, E and
Solid-not-fat content contains lactose, proteins and mineral contents.

Milk Sugar or Lactose :
This exists in milk only. It is in true solution in the milk serum. On crystallization from water, it forms hard gritty crystals. It is one-sixth as sweet as sucrose. Lactose is responsible for the defect known as sandiness in ice-cream or condensed milk. It is fermented by bacteria to yield lactic acid and other organic  acids and is important both in the production of cultured milk products and in the spoilage of milk and milk products by souring.
Milk Proteins :
The proteins in milk consists mainly of casein, lactaglobulin, lactalbumin, milk serum albumin, immuno globulins etc. Casein forms more than 80% of the total proteins of the milk. Casein exists only in milk and is found in the form of calcium caseinate phosphate complex. It is present in colloidal state. It may be precipitated by acid, rennet, alcohol, heat and concentration. Casein compose of α,β and gamma fraction. α - casein constitutes 75% of casein which is responsible for stabilization of casein micelle in milk.β and gamma forms constitutes 22 and 3 percent respectively. α - casein constitute two fractions. αs is calcium sensitive which is coagulated by calcium ions and another form is k-casein which is called calcium insensitive casein fraction, not precipitated by calcium Ion. K-casein is the richest repository of carbohydrates as against other casein fractions. It is the site for rennin action.
Lactalbumin and lactaglobulin are known as ‘Whey or serum proteins’. They are also present in colloidal state and are easily coagulated by heat. Milk serum albumin is same as blood serum albumin of the blood. Immunoglobulins are present only in colostrum and gives immunity to the calves.
Non protein nitrogenous Compounds : Eg: Ammonia, aminiacids, proteose-peptones, urea, uric acid etc.

Mineral Matter or Ash  :
The mineral matter or salts of milk although present in small quantities, exert considerable influence on the physico- chemical properties and nutritive value of milk. The major salt constituents i.e. those present in appreciable quantities, includes potassium, sodium, magnesium, calcium, phosphate, citrate, chloride, sulphate and bicarbonate.

The trace elements include all other minerals and salt compounds. The mineral salts of milk are usually determined after ashing.
Although milk is acidic, ash is distinctly basic. Part of the mineral salts occur in true solution, while a part are in colloidal state.

Other Constituents :

Pigments :
Water soluble pigments are Riboflevin and xanthophyll. Riboflavin  besides being a vitamin, is a greenish yellow pigment which gives characteristic colour to whey. Earlier it is known as lactoflavin or lactochrome.
Dissolved Gases :
Milk contains gases like O2, Co2, N2 etc.

Vitamins : Water soluble vitamins  B complex and vitamin ‘C’

Enzymes : These are biological catalysts. Milk contains Amylase, Lipase, Phosphatase, protease, peroxidase and catalase enzymes.

Detailed Composition of Milk 

Constituents or Group of Constituent    Approx. Conc. Wt  per Litre of milk

Water                                                    860 – 880 g

Lipids in emulsion phase
Milk fat                                                  30 – 50 g.
 Phospholipids                                        0.30 g.
 Sterols                                                   0.10 g.
Vitamin A  D  E  K -

Proteins in Colloidal Dispersion
Casein (α, β, γ)                                       25 g.
Lactalbumin                                             3 g.
Lactaglobulin                                           0.7 g.
Albumin,
pscudoglobulin etc

Dissolved Materials
Lactose                                                 45 – 50 g.

Inorganic and organic ions and salts
Calcium                                                   1.25 g.
Phosphate                                                 2.1 g.
Citrates                                                     2.0 g.
Chlorides                                                   1.0 g.

Trace Minerals
Cu, Fe, I Traces