TYPES OF FERMENTATION

1.Batch types fermentation

2.Fed batch fermentation
3.Continuous fermentation
4.Solid state fermentation
5.Anaerobic Fermentation
6.Aerobic Fermentation
BATCH FERMENTATION

Batch fermentation is a discontinuous process and

the fermenter has to be cleaned after each process and a
fresh batch started.
It includes the following 5 steps:
1.Medium added
2.Fermentor sterilized
3.Inoculum added
4.Fermentation followed to completion
5.Culture harvested.
• Characteristics of a batch fermentation system
Simplest fermentor operationSterilisation can be
performed in the reactor.All nutrients are added before
inoculation .Maximum levels of C and N are limited by
inhibition of cell growth.Biomass production limited by
C/N load and production of toxic waste products.
• AdvantagesUsed where end product required in more
quantities at a given period of time. Useful where the
shelf life of the end product is short.Useful specifically
for the product produced only at the stationary phase.
CONTINUOUS FERMENTATION
• The organisms are continuously maintained at
logarithmic stage.
CONTINUOUS FERMENTATION It is a continuous process
where the nutrient is continuously added to the
fermented at a fixed rate.The organisms are
continuously maintained at logarithmic stage.The
products are recovered continuously. The fomenters in
this type are called “ flow through’’ fermentation.
• Disadvantages of continuous fermentation
Complete sterilization is difficult. More prone to
contamination.
• FED BATCH FERMENTATION
This fermentation is intermediate of both batch and
continuous fermentation.Sterile nutrients are added in
increments .
• Characters of fed batch fermentation.
Initial medium concentration is relatively low. Medium
constituents are added continuously or in
increments.Controlled feed results in higher biomass
and product yields.Fermentation is still limited by
accumulation of toxic end products.Finally the products
are harvested in one stroke.
• SOLID STATE FERMENTATION
The growth of microorganisms on moist solid substrate
particles in the absence or mere absence of visible
liquid water between the particles.The moisture content
of solid substrate ranges between 12-80%.The water
content of a typical submentation is more than 95%.
SSF’s are usually used for the fermentation of
agricultural products or foods, such as rice, wheat,
barley, corn and soybeans.Some food fermentations
involving SSF: Wheat by Aspergillus Soybean by
Rhizopus Soybean by Aspergillus
• Phases of solid state fermentation .
The are 3 phases:1.Solid phase Solid phase of are two
type:(i) Natural solid materials(ii) An inert solid
support2. Liquid phase3.Gaseous phase
• Characteristics of solid state fermentation
1) The substrate may require preparation or pretreatment
like, Chopping or grinding-reduce particle
size.2)Microorganism is usually a filamentous fungus
requiring aerobic condition.3)The Inoculum is mixed into
substrate to fermentation.4)Cooking or chemical hydrolysis.
Pasteurization or sterilization-reduce contaminants.

• 14 Advantage of SSFA lower chance of contamination due

to low moisture levels.Ease of product separation.Energy
efficiency.Development of fully differentiated structures.
• Heterogeneous nature of the media,due to poor
mixing characteristics.
DisadvantageHeterogeneous nature of the media,due to
poor mixing characteristics.At high agitation speeds
mycelial cells may be damage.Rotary-tray or rotating-
drum fermenters are often used.
• Submerged fermentation is a method of
manufacturing biomolecules in which enzymes and
other reactive compounds are submerged in a liquid
such as alcohol, oil or a nutrient broth.
• Submerged Fermentation (SmF)/Liquid Fermentation
(LF) SmF utilizes free-flowing liquid substrates, such as
molasses and broths.
• The process is used for a variety of purposes, mostly in
industrial manufacturing.
Principle of Submerged Fermentation
Submerged fermentation involves the growth of the microorganism as a
suspension in a liquid medium in which various nutrients are either
dissolved or suspended as particulate solids in many commercial media.
•Submerged fermentation is a process involving the development of
microorganisms in a liquid broth.
•This liquid broth contains nutrients and it results in the production of
industrial enzymes, antibiotics or other products.
•The process involves taking a specific microorganism such as fungi and
placing it in a small closed flask containing the rich nutrient broth.
•A high volume of oxygen is also required for the process. The production
of enzymes then occurs when the microorganisms interact with the
nutrients on the broth resulting in them being broken down.
•The bioactive compounds are secreted into the fermentation broth.
• Applications of Submerged Fermentation
• SmF is primarily used in the extraction of secondary
metabolites that need to be used in liquid form.
• Submerged liquid fermentations are traditionally used
for the production of microbially derived enzymes.
• Advantages of Submerged Fermentation
• Submerged fermentation technology has the advantages of
short period, low cost and high yield.
• Purification of products is easier.
• In liquid culture the control of the fermentation is simpler
and consequently significant reductions in fermentation
times can be achieved.
• In the same way, the use of submerged culture can benefit
the production of many secondary metabolites and decrease
production costs by reducing the labour involved in solid-
state methods.
• Limitations of Submerged Fermentation
• In recent years, many researchers have demonstrated
that SSF has a large impact on productivity, leading to
higher yields and improved product characteristics
compared to SmF
• Low volumetric productivity
• Relatively lower concentration of the products
• More effluent generation
• Complex fermentation equipments
• Anaerobic Fermentation
In anaerobic fermentation, a provision for aeration is
usually not needed.The air present in the headspace of
the fermentor should be replaced by CO2, H2, N2 or a
suitable mixture of these.The fermentation usually
liberates CO2 and H2Recovery of products from
anaerobic fermenters does not require anaerobic
conditions. .
• Aerobic FermentationThe main feature of aerobic
fermentation is the provision for adequate aeration.In
addition, these fermenters may have a mechanism for
stirring and mixing of the medium and cells.Aerobic
fermenters may be either of the i) stirred tank type in
which mechanical motor driven stirrers are provided
or(ii) of air lift type in which no mechanical stirrers are
used and the agitation is achieved by the air bubbles
generated by the air supply.
Homo and heterofermentative
The key difference between homofermentative and
heterofermentative bacteria is that homofermentative
bacteria are a type of lactic acid bacteria that produce only
lactic acid as a primary by-product in glucose fermentation,
while heterofermentative bacteria are a type of lactic acid
bacteria that produce ethanol/acetic acid and CO2 other
than lactic acid as by-products in glucose fermentatio. There
is no any side product formed after the reaction.
Hetero-Lactic Fermentation: The Fermentation in which the lactic acid is
produced along with some by products like gases.