* faster product change * less risk of crosscontamination * faster fermentation-no sterilizing * easier validation of process and equipment
Wiki User
∙ 15y agoFermenter are of two types 1. Aerobic fermenter 2. Anaerobic fermenter
The fermenter is surrounded by a jacket of cold water to regulate the temperature of the reaction medium.
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hi, fermenter is generally used for wine and beer and other products like penicillin,acetone,citric acid etc. before a batch starts fermenter need to be sterilized to kill all unwanted bacteria. steam can provide cell disrupting temperature at 121 c temperature and 15 lbs pressure.that's why steam passed through the fermenter and it takes long to cool fermenter that's why cool water passed.
they use the force
30 c
Impregnation
Something that causes fermentation.
A batch fermenter allows microbiologists an efficient and sterile way to reproduce microorganisms. The batch fermenter is automatically sterilized at the end of each batch.
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Grain bill
yes it is lactose positive