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Fermentation
Aspergillus niger and Lactobacillus
Introduction to Fermentation
• Aspergillus niger and Lactobacillus Delbruckii are the
microbes used to commercially produce citric acid and
lactic acid, respectively. The production takes place in a
batch fermenter. This tutorial will introduce you to the
following areas regarding batch fermentation
– Microbial Growth Kinetics
– Media for Industrial Fermentations
– Sterilization
– The Development of Inocula for Industrial Fermentations
– Design of a Fermenter
– Instrumentation and Control
– Aeration and Agitation
Microbial Growth Kinetics
• Microbial Growth Kinetics
describe how the microbe
grows in the fermenter. This
information is important to
determine optimal batch times.
The growth of microbes in a
fermenter can be broken down
into four stages:
– Lag Phase
– Exponential Phase
– Stationary Phase
– Death Phase