Fermentation can be defined as an anaerobic process in which sugar get break down into a valuable product. The process is basically catalyzed by enzymes and microorganisms. The process which carries out of the living cell in absence of oxygen by anaerobic microorganism is called as fermentation whereas the process which is carried out inside the cell in absence of oxygen is called as anaerobic respiration.
By using the fermentation many economical products are produced such as wine, bread, medicine, antibiotic etc. The fermentation basically performed in large vessel which is called as a fermenter or bioreactor.
The fermentation occurs in a well stabilized conditions such as temperature, pH, oxygen, buffer etc. The condition within the fermenter is maintained by using various components of fermenter such as the temperature sensor, foam probe, pH sensor, oxygen sensor, heater pad, cooling jacket etc.
Temperature sensor works by controlling the temperature constant or the temperature suitable for the growing microorganism. pH sensor stabilizes the pH up to the optimal point by adding the acid or alkali. The oxygen sensor controls the level of oxygen in the fermenter, for facultative anaerobic bacteria or yeast less amount of oxygen is required whereas strictly anaerobic bacteria require no oxygen. The heater pad and cooling jacket controls the temperature if the temperature is decreased heater pad start circulating hot air or hot water and if the temperature is increasing, cooling jacket start circulating cold water.
To carry out fermentation, there are various parts of fermented such as vessel, baffles, sparger, condenser and valves. The construction of fermenter vessel is also important. It should be stand with such pressure and temperature
The fermentation are of two types batch fermentation and continuous fermentation. In batch fermentation carried out in batches in which nutrients and metabolites are added only once and no further addition of any other nutrient once batch it started.
In continuous fermentation, as the name itself suggest there is continuous addition of nutrients and other metabolites, therefore there is no unsuitable condition for microorganism.
Also See: Types of Fungi