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8 December, 14:02

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

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  1. 8 December, 16:07
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    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.
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