实践生物化学工学IntroductionIntroductionIntroduction.PDF

Introduction The term ‘‘fermentation,’’ as originally defined by biochemists, means ‘‘anaerobic microbial reactions’’; hence, according to this original definition, the microbial reaction for wine making is a fermentation. However, within the broader industrial sense of the term, fermentation is taken to mean anaerobic as well as aerobic microbial reactions for the production of a variety of useful substances. Introduction As with other industrial chemical processes, the types of laboratory apparatus used for basic research in fermentation or for seed culture, are often different from those of industrial fermentors. For microbial cultures with media volumes of up to 30 L, glass fermentors equipped with a stirrer (which often is magnetically driven to avoid contamination), and with an air sparger in the case of aerobic fermentation, are widely used. Introduction Visual observation is easy with such glass fermentors, the temperature can be controlled by immersing the fermentor in a water bath, and the sparging air can be sterilized using a membrane filter. Introduction Two major types of fermentor are widely used in industry. The stirred tank, with or without aeration (e.g., air sparging) is most widely used for aerobic and anaerobic fermentations, respectively. Introduction The bubble column (tower fermentor) are used only for aerobic fermentations. For the bubble column, it is the aeration rate that determines the degree of liquid mixing, as well as the rates of mass transfer. Mixing The main reasons for mixing the liquids in the fermentors with a rotating s