1. FERMENTATION

2. FERMENTATION
Microbiologists consider fermentation as any process for the production of a product by means of mass culture of micro-organisms
Biochemists consider fermentation as an energy generating process in which organic compounds act as both electron donors and acceptors
Fermentation is any of a group of chemical reactions induced by living or non-living ferments that split complex organic compounds into relatively simple substances

3. FERMENTATION
The process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound End-products Obtained by Fermentation • Microbial cells • Microbial metabolites • Recombinant products

4. FERMENTATION

5. STERILIZATION loss of productivity Outgrow
contaminate the final product
contaminant may degrade the desired product
Contamination of a bacterial fermentation with phage could result in the lysis of the culture

6. STERILIZATION Sterilizing the medium to be employed
Sterilizing the fermenter vessel
Sterilizing all materials to be added to the fermentation during the process
Maintaining aseptic conditions during the fermentation

7. STERILIZATION MEDIUM STERILIZATION
filtration, radiation, ultrasonic treatment, chemical treatment or heat
STERILIZATION OF THE FERMENTER
heating jacket or coils with steam 15 psi

8. FACTORS INFLUENCING MICROBAL GROWTHpH
Optimum pH for bacteria is , yeasts 4-5, molds 4-7. The pH of the medium should be maintained at optimum level for the micro-organism being employed to ensure better product yield
Temperature
Optimum temperature for most of the bacteria is 370C and the optimum temperature for most fungi is 250C
Nutrients
Micro-organisms require optimum concentrations of nutrients like nitrogen, vitamins, and minerals for maximum growth rate. This will be different for each of the different types

9. FACTORS INFLUENCING MICROBAL GROWTH
Minerals
Calcium, chlorine, magnesium, phosphorous, potassium and sulfur are the essential minerals for all media. Other minerals like copper, cobalt, iron, manganese, molybdenum, and zinc
Growth Factors
Vitamins, amino acids, and fatty acids are used as growth factors in the fermentation

10. FACTORS INFLUENCING MICROBAL GROWTH
Chelating Agents
Chelating agents prevent formation of insoluble metal precipitates. They form complexes with the metal ions present in the medium and can be utilized by the microorganisms
EDTA (ethylene diamine tetraacetic acid) is able to form six bonds with a metal ion.
Other chelating agents are citric acid and pyrophosphates

11. FACTORS INFLUENCING MICROBAL GROWTH
Carbon Sources
Product formation is directly dependent on the rate at which the carbon source is metabolized; also the main product of fermentation determines the type of carbon source to be used.
Carbohydrates
These are the most commonly used carbon sources in the fermentation process.
Starch – maize, cereals, and potatoes
It is widely used in alcohol fermentation.
Malt and beer - barley grains contain high concentrations of different carbohydrates like starch, sucrose, cellulose and other sugars
Sucrose - sugar cane and molasses

12. FACTORS INFLUENCING MICROBAL GROWTH
Oils and Fats
They also have anti-foaming properties but are generally used as additives rather than as the sole carbon source. Examples are olive oil, cotton seed oil, soya bean oil, linseed oil, and lard (animal fat).
Hydrocarbons
C12-C18 alkanes can be used as carbon sources. They are cheap, and have more carbon and energy content per weight than sugars. They can be used in organic acids, amino acids, antibiotics, enzymes, and proteins fermentation.

13. FACTORS INFLUENCING MICROBAL GROWTH
Nitrogen Sources
Ammonia, ammonium salts, and urea are the most commonly used nitrogen sources in the fermentation process. Ammonia also serves the purpose of pH control.
Other substances used as nitrogen sources are corn-steep liquor, soya meal, peanut meal, cotton seed meal, amino acids, and proteins.

14. FACTORS INFLUENCING MICROBAL GROWTH
Buffers
Buffers are used to maintain the pH of the medium as microbial growth is affected by the pH changes. Optimum pH for most microorganisms is 7.0. Commonly used buffers are calcium carbonate, ammonia, and sodium hydroxide
Antifoaming Agents
Commonly used antifoaming agents are stearyl alcohol, cotton seed oil, linseed oil, olive oil, castor oil, soy bean oil, cod liver oil, silicones, and sulphonates