Journal of Fermentation Technology
Industrial fermentation involves microorganisms like fungi and bacteria to make products that are of benefit to man.
- (1888PressRelease) November 20, 2012 - The OMICS journal of fermentation technology sheds light on advances in the respective field of fermentation searches and the steps involved in making fermentation process efficient for commercial and industrial applications.
The biotechnology fermentation process involves growing a large number of fungi in a reservoir or tank, and is used to make several herbs like Cordyceps and Ganoderma more occurring, which are otherwise rare. It is noted by scientists and researchers to achieve standardization that is essential for pharmaceutical practice.
Growth media are required for industrial fermentation, since any microbe requires water, and fermentation also generates bio-ethanol that is also important in semi-industrialized economies. Using bio-fermentation, products can be created at a lower cost. The ethanol produced through fermentation is a co-solvent of the non-polar compound that is insoluble in water, as the pigments from grape skin produce a distinct aroma and fragrance.
Wine-making involves a separate process of fermentation that involves interaction of yeast with grape juice to create ethanol. Fermentation may be done in stainless steel tanks, barrel or wooden vat; and inside the wine bottle itself that happens in case of sparkling wines.
The process of whole grape fermentation the grapes fermentation is encouraged to take place inside the individual grape berries instead of wheat being added; and this approach is followed in the creation of the Beaujolais wine. The process of carbonic maceration works by enzymes within the grape breaking down the cellular matter to produce soft and fruity beverages. White wine is fermented between 18-20 °C, though a wine maker may decide about a higher temperature.
Vegetables and citrus foods can be placed in vinegar and salty water. Fermentation takes place and the resulting aroma changes the nature and coloration of the vegetables like cucumber.
The production of industrial alcohol should overcome brewing industry challenges and follows the trend in usage of continuous culture. It is possible to optimize a continuous system such that optimum productivity of a metabolite should be achieved. A consideration of the kinetics of continuous culture reveals that the system favors the propagation of the best-adapted organism in a culture.
Before the fermentation is started the medium is formulated and sterilized, along with the fermenter, and a starter culture that present in ample is needed to drive the process. The product has to be purified downstream of the fermenter.
Many secondary metabolites exhibit antimicrobial properties and, therefore, may be involved in competition in the natural such as idiophase cultures. The physiological role of secondary metabolism continues to be the subject of discussions and deliberations among the scientists and researchers.
The superiority of continuous culture for biomass production is encouraging, but for other processes, there are several disadvantages that might not even go in line with the improved process control. Fed-batch culture may be used to achieve a considerable degree of process control and to extend the productive period of a traditional batch process without the inherent disadvantages of continuous culture.
The OMICS Publishing Group, based in the US, aims at sharing scientific knowledge by publication of research articles in journals, organizing international conferences, and developing eBooks for free availability of knowledge to the scientific learners and researchers.
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