How can you control the ph in submerged fermentation?
Answers
Fermentation done in the presence of excess of free water is termed as submerged fermentation (SmF). It is the preferred technology for industrial enzyme production due to ease of handling at large-scale when compared to SSF. Large-scale fermenters, varying in volumes of thousands of liters for SmF are well developed and offer online control over several parameters such as pH, temperature, dissolved oxygen (DO), and froth formation. Moreover, there is no problem of mass transfer and heat removal. These benefits make SmF production technology superior than SSF and widely accepted for industrial metabolites production. The medium in SmF is liquid, which remains in contact with the microorganisms. A supply of the oxygen is essential in the SmF, which is done through sparger. Stirrer and impellers and their design play an important role in these fermenters for mixing the gas (air), biomass, and suspended particles.