Explain in a concise manner:

(a) Factors affecting fermentation

(b) Types of fermentations

(c) Industrial uses of fermentation

(d) Isolation of microorganisms

(e) Component parts of fermentation

A) Factors affecting fermentation

Factors which influence the rate of fermentation are as follows-

1) Nutritional requirements-

The media plays a crucial role in the process. Adequate amount of nutrients like C, N, K, P, O2 etc are necessary for the growth and metabolic activity of the microorganisms.

2) Temperature - Optimum temperature is required for the apt growth of the biomass.

3) pH of the fermentation process - Microorganisms grow, multiply and produce active proteins in adequate physio-friendly environment.

4) Mechanical process and Oxygen Transfer - Agitation

The agitation in the reactor allows enough mixing and oxygen transfer which enhances the morphology of the microorganisms.

B) Types of Fermentation

1) Batch type fermentation - The necessary nutrients required are added before inoculation. It is a discontinuous process

2) Fed batch fermentation - Initial medium concentration is low.

3) Continuous fermentation - Fresh media is continuously added to the reactor

4) Solid state fermentation - It is the growth of microorganisms on solid material in the absence of water.

5) Anaerobic fermentation - In the presence of oxygen

6) Aerobic fermentation - in the absence of oxygen

C) Industrial uses of fermentation

Fermentation has multiple uses in various sectors like

1) Agriculture - Plant growth hormones

2) Industrial Fermentation - Enzyme production, antibiotic production, ethanol production etc.

3) Agro-food industry - Food additives

D) Isolation of microorganisms

Isolation is the separation of microorganisms from each other in a mixed culture.

Few techniques employed to isolate the culture are - Streaking, Plating, Dilution, Enriched Procedure and Single cell technique.

E) Components parts of fermentation

There are three parts of a fermentation process namely

-Upstream processes: Primary screening, preparation of pure culture and selection of production strain at lab scale level

-Production processes: Continuous monitoring the production process to maintain best possible conditions for maximum product formation

-Downstream processes:The extraction of the product and its purification and the disposal of effluents produced by the process.