SOLID STATE FERMENTATION:
- WATER ACTIVITY = less
- NATURE OF SUBSTRATE = insoluble (molasses)
- GROWTH = Solid state microbes adhere at surface and grow on it.
- SUBSTRATE = Agricultural waste products are usually used (wheat, gram)
- MEASUREMENT AND CONTROL OF PARAMETERS = pH, aeration, temperature, agitation and foaming are difficult to measure and control.
- FLUCTATION IN RESULT = Result vary from batch to batch
- FERMENTATION TYPE = Only batch fermentation
- FOAMING = Not a major problem.
- TYPES OF PRODUCTS = Extracellular product
- PRODUCT YIELD = Higher concentration of products due to larger amount of substrate available.
- DOWNSTREAM PROCESSING = Difficult and tedious.
- STEARILIZATION = It may take long time.
- EXAMPLES = Harvested product compositing, ripening of cheese, mushroom cultivation, enzyme production etc.
SUBMERGED FERMENTATION:
- WATER ACTIVITY = more (main component)
- NATURE OF SUBSTRATE = soluble
- GROWTH = microbes grow in the suspended form of fungi form mat on the surface
- SUBSTRATE = make use of crude or synthetic substrates. (crude cheese- whey, molasses)(lactose ,starch growth etc)
- MEASUREMENT AND CONTROL OF PARAMETERS = pH, aeration, temperature, agitation and foaming are easy to measure and control.
- FLUCTATION IN RESULT = Result do not vary much from batch to batch
- FERMENTATION TYPE = Run on batch, fed-batch or continuous
- FOAMING = a major problem.
- TYPES OF PRODUCTS = can be used for both intracellular and Extracellular product
- PRODUCT YIELD = Yield is low as the product concentration gets diluted due to large volume of medium used.
- DOWNSTREAM PROCESSING = Easy recovery of the product
- STEARILIZATION = It is easy to sterilize. Autoclaving may also be used
- EXAMPLES = Vitamins production, Amino acids, ethanol, enzyme production.
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