The function of the fermenter or bioreactor is to provide a suitable environment in which an organism can efficiently produce a target product—the target product might be cell biomass, metabolite and bioconversion Product. It must be so designed that it is able to provide the optimum environments or conditions that will allow supporting the growth of the microorganisms. The design and mode of operation of a fermenter mainly depends on the production organism, the optimal operating condition required for target product formation, product value and scale of production. The choice of microorganisms is diverse to be used in the fermentation studies. Bacteria, Unicellular fungi, Virus, Algal cells have all been cultivated in fermenters. Now more and more attempts are tried to cultivate single plant and animal cells in fermenters. It is very important for us to know the physical and physiological characteristics of the type of cells which we use in the fermentation. Before designing the vessel, the fermentation vessel must fulfill certain requirements that is needed that will ensure the fermentation process will occur efficiently. Some of the actuated parameters are: the agitation speed, the aeration rate, the heating intensity or cooling rate, and the nutrients feeding rate, acid or base valve. Precise environmental control is of considerable interest in fermentations since oscillations may lower the system efficiency, increase the plasmid instability and produce undesirable end products. This review gives the complete information about fermenter and parameters to be considered to enhance its productivity.
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This paper focuses on the batch stirred bioreactor design (fermenter) for production of Single Cell protein using Baker’s yeasts (Saccharomyces Cerevisiae) under aerobic conditions. The volume of the fermenter is 65m3 while the supposed operating volume is 50m3. Batch fermentation was performed with mass of glucose in the effluent stream to be 4063.25kg concentration. The yeast introduced into the culture medium was allowed to grow for 16 hrs at room temperature of 32oC with shaking. The graph which shows the plot of cell concentration versus time for Run A, B and C at a temperature of 32OC and PH of 4.6 with varing concentration of the medium per run respectively. There are different lag periods for different runs with lag period of 4.5 hrs before initiation of microbial growth commenced while the lag period for run B lasted for about 6.0 hrs and the lag period for Run C lasted for 7.5 hrs. On the whole, it was observed that the more concentrated the medium, the faster the rate at which the micronutrients in the medium diffuse into the cells, the shorter the lag period. The first order growth kinetic viz; r = μc was tested by plotting in C versus time for each of the Runs. The specific growth rate is as followed; Run A = μ = 0.0571hr-1 Run B = μ = 0.0689hr-1 Run C = μ = 0.1143hr-1 Therefore, the number of 65m3 fermenters required 4 bioreactors. Whole heat exchange and heat surface area estimated 338437 J/s and 35m2 respectively. The maximum yield of biomass on substrate (YX/S) and the maximum yield of product on substrate (YP/S) in batch fermentation were 95% and 50% respectively. The present research has shown that Baker’s yeast (Saccharomyces Cerevisiae) (75kg) in the batch stirred bioreactor successfully yielded high Single cell protein. The achieved results in batch stirred bioreactor with high substrate concentration are promising for scale up operation. The proposed model can be used to design a larger scale batch stirred bioreactor for production of high protein concentration. Keywords: Bioreactor, Fermenter, Saccharomyces Cerevisiae, Single-cell protein, Design
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