no
Acholic fermentation lactic acid fermentation wine fermentation
biotecnology
An aerobic ferment er is one in which there is provision for the introduction of sterile air into the reaction. The sterile air is introduced into the interiors of the fermenter through an attachment called a sparger. Air is bubbled through. The bubbles are then dispersed throughout the reactor by an impeller (a mixing apparatus that stirs the entire reaction contents in the fermenter).
Anal Probes. Look out!
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.
no
Acholic fermentation lactic acid fermentation wine fermentation
biotecnology
they use the force
30 c
Impregnation
Something that causes fermentation.
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.
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