Principles and Applications of Fermentation Technology
Description
The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include:
* Modelling and kinetics of fermentation technology
* Sterilization techniques used in fermentation processes
* Design and types of bioreactors used in fermentation technology
* Recent advances and future prospect of fermentation technology
The second part subjects covered include:
* Lactic acid and ethanol production using fermentation technology
* Various industrial value-added product biosynthesis using fermentation technology
* Microbial cyp450 production and its industrial application
* Polyunsaturated fatty acid production through solid state fermentation
* Application of oleaginous yeast for lignocellulosic biomass based single cell oil production
* Utilization of micro-algal biomass for bioethanol production
* Poly-lactide production from lactic acid through fermentation technology
* Bacterial cellulose and its potential impact on industrial applications
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Arindam Kuila is an Assistant Professor at the Department of Bioscience & Biotechnology, Banasthali University, Rajasthan. He obtained his PhD from the Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, India in 2013. He is the co-editor of "Lignocellulosic Biomass Production and Industrial Applications" (Wiley-Scrivener 2017), co-author of at least 11 peer-reviewed journals papers and 5 patents.
Vinay Sharma is Dean, Faculty of Science & Technology and Chair, Department of Bioscience & Biotechnology at Banasthali University, India. He has over 30 years of teaching and research experience and has published more than 250 research papers (including 31 as conference proceedings/ book chapters). He has also authored/edited 6 books including "Lignocellulosic Biomass Production and Industrial Applications" (Wiley-Scrivener 2017).
Content
Part I: Principles of Fermentation Technology 1
1 Fermentation Technology: Current Status and Future Prospects 3
Ritika Joshi, Vinay Sharma and Arindam Kuila
1.1 Introduction 3
1.2 Types of Fermentation Processes 4
1.2.1 Solid-State Fermentation 4
1.2.2 Submerged Fermentation 5
1.2.2.1 Batch Cultivation 5
1.2.2.2 Substrates Used for Fermentation 5
1.3 Enzymes 6
1.3.1 Bacterial Enzymes 6
1.3.2 Fungal Enzymes 6
1.4 Antibiotics 7
1.5 Fed-Batch Cultivation 8
1.6 Application of SSF 9
1.6.1 Enzyme Production 9
1.6.2 Organic Acids 10
1.6.3 Secondary Metabolites 10
1.6.4 Antibiotic 10
1.6.5 Biofuel 10
1.6.6 Biocontrol Agents 11
1.6.7 Vitamin 11
1.7 Future Perspectives 11
References 12
2 Modeling and Kinetics of Fermentation Technology 15
Biva Ghosh, Debalina Bhattacharya and Mainak Mukhopadhyay
2.1 Introduction 16
2.2 Modeling 17
2.2.1 Importance of Modeling 18
2.2.2 Components of Modeling 20
2.2.2.1 Control Volume 20
2.2.2.2 Variables 22
2.2.2.3 Parameters 22
2.2.2.4 Mathematical Model 22
2.2.2.5 Automatization 23
2.3 Kinetics of Modeling 26
2.3.1 Thermodynamic 27
2.3.2 Phenomenological 27
2.3.3 Kinetic 27
2.3.3.1 Volumetric Rate and Specific Rate 28
2.3.3.2 Rate Expression for Microbial Culture 31
2.4 Conclusion 41
References 41
3 Sterilization Techniques used in Fermentation Processes 45
Shivani Sharma, Arindam Kuila and Vinay Sharma
3.1 Introduction 45
3.2 Rate of Microbial Death 46
3.3 How do Sterilants Work? 47
3.4 Types of Sterilization 47
3.4.1 Heat 48
3.4.2 Pressure 48
3.4.3 Radiation 48
3.4.4 Filtration 49
3.4.5 Steam Sterilization 49
3.5 Sterilization of the Culture Media 49
3.5.1 Batch Sterilization 49
3.5.2 Continuous Sterilization 50
3.6 Sterilization of the Additives 50
3.7 Sterilization of the Fermenter Vessel 51
3.8 Filter Sterilization 51
3.8.1 Diffusion 51
3.8.2 Inertial Impaction 51
3.8.3 Electrostatic Attraction 51
3.8.4 Interception 52
3.9 Sterilization of Air 52
References 52
4 Advances in Fermentation Technology: Principle and Their Relevant Applications 53
Monika Choudhary, Sunanda Joshi, Sameer Suresh Bhagyawant and Nidhi Srivastava
4.1 Introduction 53
4.2 Basic Principle of Fermentation 54
4.3 Biochemical Process 56
4.4 Fermentation Methodology 58
4.5 Biochemical Mechanism 59
4.6 Fermentation and its Industrial Applications 60
4.7 Relevance of Fermentation 61
4.8 Conclusion 62
References 63
5 Fermentation Technology Prospecting on Bioreactors/Fermenters: Design and Types 65
Gauri Singhal, Vartika Verma, Sameer Suresh Bhagyawant and Nidhi Srivastava
5.1 Introduction 65
5.2 Bioreactor and Fermenter 67
5.3 Types of Fermenter and Bioreactor 68
5.3.1 Laboratory Scale Fermenters 68
5.3.2 Pilot Scale Fermenters 69
5.3.3 Industrial Scale Fermenter 69
5.4 Design and Operation 69
5.4.1 Fermenter Vessel 72
5.4.2 Heating and Cooling Apparatus 72
5.4.3 Sealing Assembly 73
5.4.4 Baffles 73
5.4.5 Impeller 73
5.4.6 Sparger 74
5.4.7 Feed Ports 74
5.4.8 Foam Control 74
5.4.9 Valves 74
5.4.10 Safety Valves 75
5.5 Classification of Bioreactor 75
5.6 Types of Fermenter/Bioreactor 75
5.6.1 Stirred Tank Fermentor 75
5.6.2 Airlift Fermentor 76
5.6.3 Bubble Column Fermentor 78
5.6.4 Packed Bed Reactors 78
5.6.5 Fluidized Bed Bioreactor 80
5.6.6 Photobioreactor 80
5.6.7 Membrane Bioreactor 81
5.7 Conclusion 82
References 82
Part II: Applications of Fermentation Technology 85
6 Lactic Acid and Ethanol: Promising Bio-Based Chemicals from Fermentation 87
Andrea Komesu, Johnatt Oliveira, Luiza Helena da Silva Martins, Maria Regina Wolf Maciel and Rubens Maciel Filho
6.1 Introduction 88
6.2 Generalities about LA and Ethanol 89
6.3 Fermentation Methods to LA and Ethanol Production 93
6.4 Potential Raw Materials for Biotechnology Production 95
6.4.1 Potential Raw Materials for LA Production 95
6.4.2 Potential Raw Materials for Bioethanol Production 97
6.5 Challenges in LA and Ethanol Production 103
6.6 Integrated Ethanol and LA Production 105
6.7 Concluding Remarks 108
References 108
7 Application of Fermentation Strategies for Improved Laccase Production 117
Priyanka Ghosh, Arpan Das and Uma Ghosh
7.1 Introduction 117
7.1.1 What is Laccase? 119
7.2 Major Factors Influencing Fermentation Processes for Laccase Production 120
7.2.1 Influence of Carbon Source 120
7.2.2 Influence of Nitrogen Source 122
7.2.3 Influence of Temperature 123
7.2.4 Influence of pH 124
7.2.5 Influence of Inducer 124
7.3 Type of Cultivation 126
7.3.1 Submerged Fermentation 126
7.3.2 Solid-State Fermentation 126
7.4 Biotechnological Application of Laccases 129
7.4.1 Food Industry 129
7.4.2 Textile Industries 131
7.4.3 Paper Industry 131
7.4.4 Bioremediation 131
7.4.5 Pharmaceutical Industry 132
7.5 Conclusion 132
References 133
8 Use of Fermentation Technology for Value Added Industrial Research 141
Biva Ghosh, Debalina Bhattacharya and Mainak Mukhopadhyay
8.1 Introduction 142
8.2 Fermentation 143
8.3 Biofuel Production 144
8.3.1 Biohydrogen 144
8.3.2 Biodiesel 145
8.3.3 Bioethanol 146
8.4 1,3-Propanediol 146
8.5 Lactic Acid 147
8.6 Polyhydroxyalkanoates 149
8.7 Exopolysaccharides 150
8.8 Succinic Acid 151
8.9 Flavoring and Fragrance Substances 152
8.10 Hormones and Enzymes 153
8.11 Conclusion 156
References 157
9 Valorization of Lignin: Emerging Technologies and Limitations in Biorefineries 163
Gourav Dhiman, Nadeem Akhtar and Gunjan Mukherjee
9.1 Introduction 164
9.2 Lignocellulosic Material: Focus on Second Generation Biofuel 165
9.3 Composition and Biosynthesis of Lignin 166
9.3.1 Structure Analysis of Lignin 167
9.3.2 Degradative Analytical Techniques (Oxidation, Reduction, Hydrolysis, and Acidolysis) 167
9.3.3 Non-Degradative Analytical Techniques (Thioglycolic Acid-TGA and Acetyl Bromide-ACBR) 168
9.4 Bioengineering of Lignin 168
9.4.1 Reducing the Recalcitrance Nature of Biomass 168
9.4.2 Improving Lignin Content for Production of High Energy Feedstock 169
9.5 Lignin Separation and Recovery 170
9.5.1 Chemical- and Physical-Based Lignin Separations 171
9.5.2 Biological Degradation of Lignin 172
9.6 Lignin-Based Materials and Polymers 172
9.7 Lignin-Based Fuels and Chemicals 173
9.8 Concluding Remarks and Future Prospects 174
References 175
10 Exploring the Fermentation Technology for Biocatalysts Production 181
Ronivaldo Rodrigues da Silva
10.1 Introduction 181
10.2 Biotechnology Fermentation 182
10.2.1 Submerged Fermentation 182
10.2.2 Solid State Fermentation 183
10.3 Production of Enzymes 183
References 185
11 Microbial CYP450: An Insight into its Molecular/Catalytic Mechanism, Production and Industrial Application 189
Abhilek Kumar Nautiyal, Arijit Jana, Sourya Bhattacharya, Tripti Sharma, Neha Bansal, Sree Sai Ogetiammini, Debashish Ghosh, Saugata Hazra and Diptarka Dasgupta
11.1 Introduction 190
11.2 Microbial Cytochrome P450 191
11.3 Extent of P450s in Microbial Genome 193
11.4 Structure, Function and Catalytic Cycle 194
11.5 Strain Engineering for Improved Activity 197
11.6 Producion Strategies of CYP450 203
11.6.1 Bioreactor Consideration 203
11.6.2 Protein Recovery 204
11.7 Applications 205
11.7.1 Environmental Application 206
11.7.2 Medical Application 206
11.8 Conclusion 208
References 208
12 Production of Polyunsaturated Fatty Acids by Solid State Fermentation 217
Bruno Carlesso Aita, Stéfani Segato Spannemberg, Raquel Cristine Kuhn and Marcio Antonio Mazutti
12.1 Introduction 217
12.2 PUFAs Production by SSF 219
12.3 Microorganisms Used for PUFAs Production by SSF 221
12.4 Main Process Parameters 222
12.4.1 Moisture Content of the Substrate 223
12.4.2 Temperature 228
12.4.3 Substrate 228
12.4.4 Carbon to Nitrogen (C/N) Ratio 229
12.4.5 pH 230
12.4.6 Incubation Time 230
12.5 Bioreactors 231
12.6 Extraction of Microbial Oil 232
12.7 Concluding Remarks 232
References 233
13 Solid State Fermentation - A Stimulating Process for Valorization of Lignocellulosic Feedstocks to Biofuel 239
Arpan Das and Priyanka Ghosh
13.1 Introduction 240
13.2 Potential of Lignocellulosic Biomass for Biofuel Production 242
13.3 Structure of Lignocellulose 243
13.3.1 Cellulose 243
13.3.2 Hemicellulose 245
13.3.3 Lignin 245
13.4 Biomass Recalcitrance 245
13.5 Pre-Treatment of Lignocellulosic Biomass 246
13.5.1 Chemical Pre-Treatment 247
13.5.2 Physical Pre-Treatment 248
13.5.3 Biological Pre-Treatment 248
13.5.4 Inhibitors Released During Pre-Treatment 248
13.6 Hydrolysis 249
13.7 Limitations of Enzymatic Hydrolysis 250
13.8 Fermentation 252
13.8.1 Separate Hydrolysis and Fermentation (SHF) 252
13.8.2 Simultaneous Saccharification and Fermentation (SSF) 252
13.8.3 Consolidated Bioprocessing 255
13.9 Concluding Remarks 257
References 257
14 Oleaginous Yeasts: Lignocellulosic Biomass Derived Single Cell Oil as Biofuel Feedstock 263
Neha Bansal, Mahesh B Khot, Arijit Jana, Abhilek K Nautiyal, Tripti Sharma, Diptarka Dasgupta, Swati Mohapatra, Sanoj Kumar Yadav, Saugata Hazra and Debashish Ghosh
14.1 Introduction 264
14.2 Oleaginous Yeasts: A Brief Account 265
14.3 Lignocellulosic Biomass and its Deconstruction 267
14.4 Biochemistry of Lipid Biosynthesis 276
14.5 Genetic Modification for Enhancing Lipid Yield 278
14.5.1 Over-Expression of Key Metabolic Genes 278
14.5.2 Blocking Competing Pathways 281
14.5.3 Challenges in Genetic Engineering of Yeast 282
14.6 Fermentative Cultivation, Recovery of Yeast Lipids as SCO and Production of Biofuel 282
14.7 Characterization of Yeast SCO: Implications towards Biodiesel Properties 288
14.8 Concluding Remarks 289
References 294
15 Pre-Treatment of Lignocellulose for the Production of Biofuels 307
Biva Ghosh, Debalina Bhattacharya and Mainak Mukhopadhyay
15.1 Introduction 307
15.2 Lignocellulose 309
15.3 Parameters Effecting the Hydrolysis of Lignocellulose 310
15.3.1 Crystallinity of Cellulose 310
15.3.2 Cellulose Degree of Polymerization 311
15.3.3 Effect of Accessible Surface Area 311
15.3.4 Encapsulation by Lignin 311
15.3.5 Hemicellulose Content 312
15.3.6 Porosity 312
15.4 Pre-Treatment of Lignocellulose 312
15.4.1 Physical Pre-Treatment 313
15.4.1.1 Milling 313
15.4.1.2 Microwave 314
15.4.1.3 Ultrasound 315
15.4.1.4 Irradiation 315
15.4.1.5 Mechanical Extrusion 315
15.4.1.6 Pyrolysis 316
15.4.1.7 Pulse Electric Field (PEF) 317
15.4.2 Chemical Pre-Treatment 317
15.4.2.1 Alkaline Pre-Treatment 317
15.4.2.2 Dilute-Acid Pre-Treatment 318
15.4.2.3 Ionic Liquids 320
15.4.2.4 Deep Eutectic Solvents 320
15.4.2.5 Natural Deep Eutectic Solvents 321
15.4.2.6 Ozonolysis 321
15.4.2.7 Organosolv 322
15.4.3 Physicochemical Pre-Treatment 323
15.4.3.1 Ammonia Fiber Expansion (AFEX) 323
15.4.3.2 Ammonia Recycled Percolation (ARP) and Soaking in Aqueous Ammonia 323
15.4.3.3 Hot Water Pre-Treatment 324
15.4.3.4 Steam Explosion 325
15.4.3.5 SO2-Catalyzed Steam Explosion 326
15.4.3.6 Oxidation 326
15.4.3.7 Wet Oxidation 327
15.4.3.8 SPORL Treatment 327
15.4.3.9 Supercritical Fluid 327
15.4.4 Biological Pre-Treatment 328
15.4.4.1 White-Rot Fungi 328
15.4.4.2 Brown-Rot Fungi 329
15.4.4.3 Soft-Rot Fungi 329
15.4.4.4 Bacteria and Actinomycetes 329
15.4.5 Other Pre-Treatment Process 329
15.4.5.1 Hydrotrope Pre-Treatment 329
15.4.5.2 Photocatalytic Pre-Treatment 330
15.5 Case Studies of Biofuels 331
15.5.1 Ethanol Production 331
15.5.2 Butanol 333
15.5.3 Biohydrogen 334
15.5.4 Biogas 336
15.6 Conclusion 338
Reference 339
16 Microalgal Biomass as an Alternative Source of Sugars for the Production of Bioethanol 351
Maria Eugenia Sanz Smachetti, Lara Sanchez Rizza, Camila Denise Coronel, Mauro Do Nascimento and Leonardo Curatti
16.1 Overview 352
16.2 Aquatic Species as Alternative Feedstocks for Low-Cost-Sugars 353
16.2.1 Seaweed 353
16.2.1.1 Seaweed Biomass 353
16.2.1.2 Seaweed Cultivation 354
16.2.1.3 Seaweed as a Biofuels Feedstock 355
16.2.2 Microalgae 357
16.2.2.1 Microalgae Biomass as a Biofuel Feedstock 358
16.2.2.2 Microalgal Biomass Production Technology 362
16.2.2.3 Microalgae Productivity 364
16.2.2.4 Harvesting and Drying Algal Biomass 365
16.2.2.5 Microalgal Biomass Conversion into Biofuels 367
16.3 Environmental Sustainability of Microlgal-Based Biofuels 375
16.4 Prospects for Commercialization of Microalgal-Based Bioethanol 376
16.5 Conclusions and Perspectives 377
References 378
17 A Sustainable Process for Nutrient Enriched Fruit Juice Processing: An Enzymatic Venture 387
Debajyoti Kundu, Jagriti Singh, Mohan Das, Akanksha Rastogi and Rintu Banerjee
17.1 Introduction 388
17.2 Conventional Methods for Juice Processing and Their Drawbacks 389
17.3 Enzyme Technology in Different Step of Juice Processing 390
17.3.1 Peeling and Extraction 391
17.3.2 Clarification 393
17.3.3 Debittering 395
17.4 Conclusion 396
References 396
18 Biotechnological Exploitation of Poly-Lactide Produced from Cost Effective Lactic Acid 401
Mohan Das, Debajyoti Kundu, Akanksha Rastogi, Jagriti Singh and Rintu Banerjee
18.1 Introduction 402
18.2 Need for Ideal Substrates for Lactic Acid Production 403
18.3 Role of Microbes and Biochemical Pathways in Lactic Acid Production 405
18.4 Purification of Lactic Acid 406
18.5 Methods of Synthesis of PLA 408
18.5.1 Direct Poly Condensation 408
18.5.2 Ring Opening Poly Condensation 409
18.6 Applications of PLA 411
18.7 Conclusion 413
References 413
19 A New Perspective on Fermented Protein Rich Food and its Health Benefits 417
Jagriti Singh, Akanksha Rastogi, Debajyoti Kundu, Mohan Das and Rintu Banerjee
19.1 Introduction 418
19.2 Sources of Fermented Protein 420
19.3 Protein in Biological System 420
19.4 Bioabsorbability of Protein 423
19.4.1 Absorption of Peptides and Amino Acids 423
19.5 Fermented Protein-Rich Food Products 424
19.5.1 Soyabean (Gycine max) 424
19.5.2 DDGS (Distillers Dried Grain with Solubles) 426
19.5.3 Tempe 426
19.5.4 Red Bean (Phaseolus Vulgaris) 427
19.5.5 Fermented Peanuts (Arachis Hypogae) 428
19.5.6 Sufu 428
19.5.7 Kefir 429
19.5.8 Fermented Whey Beverage 430
19.5.9 Salami 431
19.6 Conclusion 431
References 432
20 An Understanding of Bacterial Cellulose and its Potential Impact on Industrial Applications 437
Akanksha Rastogi, Jagriti Singh, Mohan Das, Debajyoti Kundu and Rintu Banerjee
20.1 Introduction 438
20.2 Cultivation Conditions for Production of Bacterial Cellulose 439
20.2.1 Fermentation Process 439
20.2.2 Composition of Culture Media 440
20.2.2.1 Carbon Source 440
20.2.2.2 pH for Bacterial Cellulose Production 440
20.2.2.3 Temperature for BC Production 441
20.2.2.4 Dissolved Oxygen on BC Production 441
20.3 Bioreactor System for Bacterial Cellulose 441
20.3.1 Stirred Tank Reactor 442
20.3.2 Trickling Bed Reactor 442
20.3.3 Airlift Bioreactors 442
20.3.4 Aerosol Bioreactor 443
20.3.5 Rotary Bioreactor 443
20.3.6 Horizontal Lift Reactor 444
20.3.7 Other Type of Bioreactor 444
20.4 Plant Cellulose vs. Bacterial Cellulose 444
20.4.1 Morphology 446
20.4.2 Crystallinity 447
20.4.3 Degree of Polymerization 447
20.4.4 Thermal Properties 447
20.4.5 Mechanical Properties 447
20.4.6 Water Absorption Properties 448
20.4.7 Optical Properties 448
20.5 Compositional View of Bacterial Cellulose 448
20.6 Molecular Biology of Bacterial Cellulose 449
20.7 Importance of Genetically Modified Bacteria in Bacterial Cellulose Production 450
20.8 Applications of Bacterial Cellulose in Different Industrial Sector 451
20.8.1 Skin and Wound Healing 451
20.8.2 Bacterial Cellulose Composites 452
20.8.3 Artificial Blood Vessels 452
20.8.4 In Paper Industry 452
20.8.5 In Food Industry 453
20.8.6 Applications of Bacterial Cellulose in Other Fields 453
20.9 Conclusion 454
References 454
Index 459
Chapter 1
Fermentation Technology: Current Status and Future Prospects
Ritika Joshi, Vinay Sharma and Arindam Kuila*
Bioscience & Biotechnology Department, Banasthali University, Rajasthan, India
*Corresponding author: arindammcb@gmail.com
Abstract
This chapter deals with the current status and future prospects of the fermentation technology (FT). It discusses the different types of fermentation processes (solid-state and submerged fermentation) as well as the different types of enzyme and antibiotics production by FT. In addition, various industrial applications (enzyme production, organic acid production, biofuel production, etc.) of solid-state fermentation are also discussed. Also discussed are the future prospects of FT with regard to enhanced value product development.
Keywords: Fermentation technology, solid-state fermentation, enzyme production, biofuel production
1.1 Introduction
Fermentation technology is defined as field that involves the use of microbial enzymes for production of compounds that have application within the energy production, material, pharmaceutical industries, chemical, and food industries [1].
It appears naturally in various foods. The human beings are using it from the ancient times for preservation and organoleptic properties of food. It is a well-established technology of the ancient time used for food preservation, production of bread, beer, vinegar, yogurt, cheese, and wine. From time to time, it has got refined and diversified [2].
It is the biological process in which various microorganisms such as yeast, bacteria, and fungi are involved in the conversion of complex substrate into simple compounds which are useful to humans (enzymes production, metabolites, biomass, recombinant technology, and biotransformation product) on industrial scale. Organic acid and alcohol are the main products of fermentation. In this process, there is liberation of secondary metabolites like antibiotics, enzymes, and growth factors [3, 4].
They acquire biological activity so they are also known as bioactive compounds. These compounds contain plant and food constituents in small amount which are very nutritional. Various bioactive compounds consist of secondary metabolites, for example phenolic compounds, growth factors, food pigments, antibiotics, mycotoxins, and alkaloids [5, 6]. The constituent of phenolic compounds are flavonoids, tannins, and phenolic acids. Flavanones, flavonols, flavones, anthocyanidins, and isoflavones are some major classes of flavonoids. Flavonoid comprises largest collection of plant phenolics where most of them are naturally occurring compounds [7].
According to their diverse perspectives, food and beverage are used in modern industrial fermentation processes. On the bases on different parameters such as environmental parameters and organisms required for fermentation, these techniques have become more advanced.
Generally, bioreactor is required in the middle of this process which can be arranged on the basis of their feeding of the batch, continuous and fed-batch fermentation, immobilization process. In the presence of the available amount of oxygen, mixing of substrate take place in single and mixed culture in submerged fermentation (SmF) [8].
1.2 Types of Fermentation Processes
1.2.1 Solid-State Fermentation
Solid-state (or substrate) fermentation (SSF) are define as fermentation that place in solid supporting, non-specific, natural state, and low moisture content. In this process, substrates such as nutrient rich waste can be reused. Bran, bagasses, and paper pulp are the solid substrates used in SSF. Since the process is slow the fermentation of substrate takes long time. So, the discharge of the nutrients is in controlled manner. It requires less moisture content so it is the best fermentation technology used for fungi and microorganism. However, this process is not applicable for bacteria because this fermentation cannot be used for organism that requires high water condition [9].
1.2.2 Submerged Fermentation
In SmF, microorganism required a controlled atmosphere for proficient manufacture of good quality end products; attain optimum productivity and high yield.
Batch, fed-batch, or continuous modes are used in industrial bioreactors for the production of different type of microorganism in broad range [8].
For the manufacture of alcoholic beverages (whisky, beer, brandy, rum, and wine), preservatives or acidifiers (lactic acids, citric, and vinegar) are used in food industry and for flavor enhancers (monosodium glutamate) or sweeteners (aspartate) amino acid are used in submerged batch cultivation.
In this part, there are different ways of submerged cultivation using microorganisms in bioreactors. Here we have discussed briefly about typical features and advantages and faults of each fermentation methods are displayed. Lastly, the production of microorganism in liquid medium in various type of food industrial product has been determined as the most important application for continuous, batch, and fed-batch cultivation.
1.2.2.1 Batch Cultivation
Batch culture is a closed system which works under aseptic condition. In these cultivations, inoculums, nutrients, and medium are mixed in the bioreactor in which the volume of the culture broth remains constant.
1.2.2.2 Substrates Used for Fermentation
It is very important to select a good substrate as the product of fermentation extremely varies. This technique is used for optimization of every substrate. This is mainly due to the cause that microorganism reacts in different way in every substrate.
The rate of consumption of different nutrient vary in every substrate, and so that their productivity. Some commonly used substrates in SSF are rice straw, vegetable waste, wheat bran, fruit bagasse, synthetic media, and paper pulp. Liquid media, molasses, waste water, vegetable juices, and soluble sugar are common substrates used in SmF to extract bioactive compounds.
Enzymes [10], antioxidants [11], antibiotics [12], biosurfactants [13], and pigments [14] are variety of bioactive compounds which are extracted using fermentation.
1.3 Enzymes
Enzyme cultivation is the most important technique for the manufacturing of different enzymes.
When fermentation on appropriate substrates is done, both fungus and bacterial microbes are required for the precious collection of enzyme. Enzyme production can be together performed by submerged and SSF. Bacterial enzyme production commonly implies SmF method because it requires high water potential [15]. In fungus, where less water potential is required, SSF method is applied [16].
In the world, 75% of the industries are using SmF for the production of enzymes. The major reason of using SSF is that it does not support genetically modified organisms (gmo) to the extent to which SmF does, so we prefer SmF rather than SSF.
One more reason of using SmF is that it has lack of paraphernalia as related to the cultivation of variety of enzymes using SSF. The microorganism is dissimilar in SmF and SSF by the detailed metabolism display that's way this is highly critical process. Here, influx of nutrients and efflux of waste substance is carried out in different metabolic parameters of cultivation. Some small variation from the particular parameters will affect the undesirable product.
1.3.1 Bacterial Enzymes
Cellulose, amylase, xylanase, and L-asparaginase are some well know enzymes produced from bacteria. Previously we have thought that SmF is one of the best ways to produce enzyme from bacteria. Current studies have shown that for bacterial enzyme production SSF is more capable than SmF. The most important explanation can be given by metabolic differences. In SmF system, lowering of enzyme activity and production efficiency is done by gathering of different intermediate metabolites.
1.3.2 Fungal Enzymes
Numerous genus of fungus, Aspergillus, has been isolated from this process which is industrially important for the production of enzyme. This fungus has been a well-known model of microorganism for the production of fungus enzyme [17]. Aspergillus is one of the largest sources of fungal enzyme. The common difference between SSF and SmF are straight lying on the productivity of the fungus [17]. Using SmF, phytase is extracted from Thermoascusauranticus [18].
1.4 Antibiotics
The most important extract from microorganism using fermentation technology is antibiotics. It is a bioactive compound. Penicillin from Penicillium notatum is the first antibiotic produced from fermentation. It was completed in 1940s using SSF and SmF but today P. chrysogenum isolates are higher yielding producers [19]. Aminocillins, Carbapencins, Monobactams, Cephalosporins and Penicillins together they are known as ß-lactam antibiotics [19]. Some other antibiotics like Tetracyclin, Streptomycin, Cyclosporin, Cephalosporin and Surfactin are manufactured from this process. Streptomyces clavuligerus, Nocardialactamdurans, and Streptomyces cattleya produces Cephamycin C from sunflower cake and cotton-de-oiled cake in which wheat raw is supplemented in SSF system as substrates for manufacturing Cephamycin C. In SSF, penicillin was produced by actinomycetes and fungi in mixed cultures.
In current time, the growth of proper substrates has led to the widespread use of SSF more than SmF. On the other hand, some results show that several microbial stains are extra suitable to SSF and others...
