USE OF FERNMETERS IN CULTURING ( DIAGRAMS IMPORTANT) Fermenters are vessels used for growth of microorganisms in liquid media and

can be small scale laboratory fermenters and large scale industrial fermenters. Large fermenters are used for example, to grow yeast to use in the manufacture of beer and wine and to grow genetically modified bacteria. E.g.: those producing insulin. These are made of stainless steel. The culture medium inside the fermenters contains a carbon source (e.g. glucose). Source of Nitrogen (e.g. Nitrates), phosphates and vitamins dissolved in water. Fermenters are sterilized by passing steam under pressure. Sterilization is necessary to kill all existing microorganisms before the inoculums (organism of interest) is added, thereby preventing contamination by unwanted microorganisms. If contaminants were present, they will compete with the desired microorganisms for nutrients. We do not use disinfectant to sterilize the fermenters as the disinfectant will kill the desired organisms, and also cannot be removed. The effect of steam is temporary. Once steam is passed the liquid is allowed to cool before adding the organism you wish to grow. Sterilization is an example of an aseptic technique.This is the use of sterile media and equipment and the maintenance of sterile conditions to prevent the contamination of cultures by unwanted (undesirable) organisms. If cultures become contaminated, the cultured organism will compete for nutrients, with the one we are growing. Therefore the growth rate of the organism we are growing will be reduced. The contaminants may also produce toxic products.

The industrial fermenter is cooled by a cooling jacket through which cold water is passed to reduce excess heat produced by respiration of organisms. If the culture is not cooled or the cooling jacket fails, microbial enzymes would denature as the temperature will increase above the optimum. Therefore fewer products will be made (produced). Industrial fermenters have an aerator for more efficient aeration (oxygen is required for aerobic respiration of the organisms) and stirrer paddles for stirring. Stirring mixes the microorganisms with the medium. Stirring also ensures that nutrients and oxygen are distributed evenly so that they have access to nutrients. If the stirrer paddles fail some organisms will not have access to nutrients or oxygen. Some microorganisms may respire anaerobically and a different product may be produced. Microorganisms may also clump together and settle at the bottom, thus less product will be made. Air is sterilized by passing it through a filter to remove microorganisms. Fermenters are used to make Single Cell Proteins. There are proteins made from microorganisms even though the microorganisms need not be unicellular. The mould fungus Fusarium is grown in a liquid medium in a large, stainless steel fermenter to prevent the enzymes in the Fusarium from denaturing. Once the medium has been sterilized by passing steam and has cooled, the Fusarium is added. This is called inoculation. The liquid medium has glucose for the Fusarium to use for respiration, phosphates which the fungus uses for making ATP and DNA and also vitamins.

Ammonia (Nitrogen source) is bubbled through the Fermenter to provide Nitrogen for the synthesis of amino acids which are needed to make proteins for growth. The temperature is maintained for at 30 degrees C for optimum enzyme activity and the pH at 7. Once the Fusarium has completed growth, the fungal mycelium is separated from the liquid by filtration. The Hyphae are then passed together to make material resembling meat (mycoprotein). Advantages of mycoproteins / single cell proteins 1. Microorganisms grow rapidly 2. Microorganisms grow in a range of cheap substrates 3. Micoprotein has more fibre than beef so less chance of constipation Mycoprotein also has less fat that beef so less chance of coronary heart disease 4. Grows in limited space in a range of cheap substrates Disadvantage of using single cell protein 1. There may be consumer resistance to buying products made from microorganisms 2. Mycoprotein tastes bland and has to be flavored