A sparger, essentially a perforated cover places below the agitator, allows one to control the size of oxygen bubbles produced during fermenation. This must be under close controls as large bubbles do not afford for maximal surface-area to volume and are not easily absorbed by the target organism. At the same time, it forbids bubbles becoming too small either, which would produce foam that interfered with downstream processing.
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1. Stirred tank fermentor 2. Airlift fermentor 3. Toerw fermentor 4. Bubble-up fermentor
the fermentor which have the media as semi solid
To mixed the culture broth during fermentation
different types of fermentor
please see the chapter 6 of mass transfer operation book by treybal
simply put, a sparger pipe is a pipe designed to introduce gas into a liquid.
Yeast
Celia Sparger has written: 'Fairy tale dances' -- subject(s): Dance for children
The vessel in which fermentation takes place
fermentor anaerobic.
A fermentor is a vessel in which microorganisms such as yeast or bacteria are used to convert sugars into alcohol, acids, or gases. The microorganisms metabolize the sugars through fermentation, producing the desired product along with byproducts such as carbon dioxide. The fermentor provides controlled conditions of temperature, pH, agitation, and aeration to optimize the fermentation process.
A fermentor is a vessel used for the cultivation and maintenance of microorganisms such as bacteria, yeast, or fungi under controlled conditions. The principle of a fermentor involves providing the optimal environment for microbial growth, including factors like temperature, pH, oxygen supply, and nutrient availability, to maximize the production of desired products such as enzymes, antibiotics, or biofuels. Fermentor design often includes features like agitation, aeration, and monitoring systems to ensure efficient and uniform microbial growth.