The two are often used to refer to same thing. However, fermentor is the proper term for an apparatus, i.e. a bioreactor, while fermenter is the proper term for an organism that uses fermentation as a metabolic process, i.e. the thing that goes in the fermentor.
It is extremely important to differentiate glucose non fermenters from enterobacteriaceae. Enterobacteriaceae is a gram negative bacterium that can cause extreme illness if cross contaminated with a glucose non fermenter.
so that the mixture in the fermenter is aerated and so that the air does not encourage the division of microorganisms such as bacteria.
In Osmosis, water moves from the region of high water concentration through a semi permeable membrane to a region of low water concentration. Osmosis happens because of diffence in concentration of water different regions.
Yes, it is slightly manitol-positive, though. It will appear a medium yellow tint and Staphylococcus aureus will contrast it by turning bright yellow. S. aureus is a better example for mannitol-positive.See Figure 5:http://www.microbelibrary.org/Culture%20Media/details.asp?id=2315&Lang=
The different between sag and surges
Yes, Hafnia is a lactose fermenter. It is a Gram-negative bacterium which can ferment lactose to produce acid and gas. This characteristic can be used for its identification in microbiology.
1. Stirred tank fermentor 2. Airlift fermentor 3. Toerw fermentor 4. Bubble-up fermentor
the fermentor which have the media as semi solid
fermentor -provides required optimal conditions for bacteria or fungi to grow to produce requiredyield of substancebioreactor- vessel which carries chemical reactions involving microorganisms or biochemical active substances from such organisms.mainly cylinders of stainless steel of range litres to cube meters
different types of fermentor
Fermenter are of two types 1. Aerobic fermenter 2. Anaerobic fermenter
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The main types of fermentation are alcoholic fermentation, where sugars are converted into alcohol and carbon dioxide; lactic acid fermentation, where sugars are converted into lactic acid; and acetic acid fermentation, where sugars are converted into acetic acid. Each type of fermentation is carried out by specific groups of microorganisms under various conditions.
Yeast
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about 2500 lbs