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Training Construction of Biological Fermentation Engineering

1. concept

Fermentation engineering is an engineering technology that combines the basic principles of microbiology, biochemistry and chemical engineering, and uses the growth and metabolic activities of microorganisms to produce various useful substances. Because it is mainly to cultivate microorganisms, it is also called microbial engineering.

Fermentation refers to the process of catabolism of sugar under the action of yeast and other biological cells under anaerobic conditions to provide energy to the bacteria and obtain the products of alcohol and CO2. Fermentation is now extended to all processes in which biological cells (animal and plant cells and microbial cells) are cultured to produce products. Fermentation is a means of industrial production of all chemical reaction products conditioned on biocatalysts.

The main body of fermentation engineering is the engineering technology of producing useful substances by using the metabolic activities of microorganisms, especially microorganisms modified by DNA recombinant technology.

2. fermentation classification
1. Determine whether fermentation is aerobic by classifying the metabolic characteristics of cells or strains according to whether they are aerobic.

(1) aerobic fermentation (aerobic fermentation) oxygen, stirring most organic acids, such as acetic acid, citric acid and various amino acids fermentation production. Oxygen enters the fermentation broth in the form of sterile air and with constant stirring.

(2) anaerobic fermentation (anaerobic fermentation) without oxygen, without stirring. Saccharomyces cerevisiae, lactic acid production of lactic acid, the process of decomposition of cellulose by rumen bacteria

2. According to the different classification of cells used

(1) Microbial fermentation

Mold, actinomycetes and yeast are the most used microorganisms in the fermentation industry, followed by bacteria.

Automated screening instruments can now be used to screen wild microorganisms from nature for use in the fermentation industry. It has become very difficult to rely on the screening of wild bacteria to update the strains used in fermentation. Constructing engineering bacteria on the basis of the original fermentation strains is the mainstream trend of microbial fermentation.

(2) Plant cell fermentation

In the early days, tissue culture, such as in vitro stem and leaf culture, was used to achieve rapid asexual reproduction of plants, especially rare plants.

Now, in vitro plant cells are hybridized and fermented to produce valuable substances such as plant pigments, fragrances and drugs. Plant cell fermentation is the prototype of agricultural factory production of food.

(3) animal cell fermentation

The production of vaccines, antibodies, and enzyme drugs is related to the prevention and treatment of human diseases, but there are not many products obtained directly from cell culture and fermentation of single-cell animals.

3. biological fermentation engineering equipment

1. API processing equipment: crusher