Fermenter 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
Something that causes fermentation.
Impregnation
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.
yes it is lactose positive
Grain bill
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