Wednesday, September 26, 2018

Differences between solid-state and submerged fermentation:

SOLID STATE FERMENTATION:

  1. WATER ACTIVITY = less
  2. NATURE OF SUBSTRATE = insoluble (molasses)
  3. GROWTH = Solid state microbes adhere at surface and grow on it.
  4. SUBSTRATE = Agricultural waste products are usually used (wheat, gram)
  5. MEASUREMENT AND CONTROL OF PARAMETERS = pH, aeration, temperature, agitation and foaming are difficult to measure and control.
  6. FLUCTATION IN RESULT = Result vary from batch to batch
  7. FERMENTATION TYPE = Only batch fermentation
  8. FOAMING = Not a major problem.
  9. TYPES OF PRODUCTS = Extracellular product
  10. PRODUCT YIELD = Higher concentration of products due to larger amount of substrate available.
  11. DOWNSTREAM PROCESSING = Difficult and tedious.
  12. STEARILIZATION = It may take long time.
  13. EXAMPLES = Harvested product compositing, ripening of cheese, mushroom cultivation, enzyme production etc.

SUBMERGED FERMENTATION:

  1. WATER ACTIVITY = more (main component)
  2. NATURE OF SUBSTRATE = soluble
  3. GROWTH = microbes grow in the suspended form of fungi form mat on the surface
  4. SUBSTRATE = make use of crude or synthetic substrates. (crude cheese- whey, molasses)(lactose ,starch growth etc)
  5. MEASUREMENT AND CONTROL OF PARAMETERS = pH, aeration, temperature, agitation and foaming are easy to measure and control.
  6. FLUCTATION IN RESULT = Result do not vary much from batch to batch
  7. FERMENTATION TYPE = Run on batch, fed-batch or continuous 
  8. FOAMING =  a major problem.
  9. TYPES OF PRODUCTS = can be used for both intracellular and Extracellular product
  10. PRODUCT YIELD = Yield is low as the product concentration gets diluted due to large volume of medium used.
  11. DOWNSTREAM PROCESSING = Easy recovery of the product
  12. STEARILIZATION = It is easy to sterilize. Autoclaving may also be used
  13. EXAMPLES = Vitamins production, Amino acids, ethanol, enzyme production.

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