upstream processing
Certain organisms perform fermentation to obtain the energy they need to
carry on their life processes. (Most organisms obtain the energy for these processes
through aerobic respiration, in the presence of free oxygen.) Various
microorganisms, including yeasts and certain molds and bacteria, obtain their
energy through fermentation. Many of the fermentation processes result in
products that are important in medicine, food preparation, and other fields.
The specific product resulting from fermentation is determined by the type of microorganism carrying on the process and the substance in which the fermentation occurs. For example, wine is the product of yeast fermentation in fruit juice, while beer is the product of yeast fermentation in grain. Antibiotics (drugs used to fight infectious diseases) are obtained from both bacterial and mold fermentation.
Fermentation by various microorganisms is used to produce substances called enzymes, which are used in many medical and industrial processes to speed up chemical reactions.
Vinegar and cheese are products of bacterial fermentation.
Yeast fermentation is used to make leavened bread.[2]
In this stage, the laboratory work is carried out.
Micro-organisms that are most suitable for production of a particular compound are selected. Strains of the same are made so as to improve the yield as well as the quality.
Media preparation is done. Depending on the biomass chosen, the media is formulated such that it is best suited for the optimal growth of the micro-organisms used.
Then come the sterlisation procedures wherein the intruments that are to be used for fermentation and other stuff are ridden off contaminants like fungi, virus. bacteria etc. this ensures that the nutrients suplied in the medium are available to the desired microbes pnly and not to the other unnecessary microbes present, if any.
A particular amount of inoculum is prepared. That is the amount of microbes that are going to be used to start the fermentation in the fermentor. The amount should be sufficient enough to begin the fermantation.
The specific product resulting from fermentation is determined by the type of microorganism carrying on the process and the substance in which the fermentation occurs. For example, wine is the product of yeast fermentation in fruit juice, while beer is the product of yeast fermentation in grain. Antibiotics (drugs used to fight infectious diseases) are obtained from both bacterial and mold fermentation.
Fermentation by various microorganisms is used to produce substances called enzymes, which are used in many medical and industrial processes to speed up chemical reactions.
Vinegar and cheese are products of bacterial fermentation.
Yeast fermentation is used to make leavened bread.[2]
In this stage, the laboratory work is carried out.
Micro-organisms that are most suitable for production of a particular compound are selected. Strains of the same are made so as to improve the yield as well as the quality.
Media preparation is done. Depending on the biomass chosen, the media is formulated such that it is best suited for the optimal growth of the micro-organisms used.
Then come the sterlisation procedures wherein the intruments that are to be used for fermentation and other stuff are ridden off contaminants like fungi, virus. bacteria etc. this ensures that the nutrients suplied in the medium are available to the desired microbes pnly and not to the other unnecessary microbes present, if any.
A particular amount of inoculum is prepared. That is the amount of microbes that are going to be used to start the fermentation in the fermentor. The amount should be sufficient enough to begin the fermantation.