Three Classification Methods Of Fermenter

2019-01-28 17:19:10
Three Classification Methods Of Fermenter
Fermenter is a kind of bioreactor, which refers to a device system that provides a suitable reaction environment for living cells or enzymes, allowing them to carry out cell proliferation or production. It also provides a suitable growth environment for the growth and reproduction of bacteria, and promotes the production of the products that people need. Fermenter can be divided into different types according to different classification methods. Let's first understand the different types of fermenters.

1. Classification according to the needs of microbial growth and metabolism

Aerobic fermenter: The aerobic fermenter is suitable for the fermentation of antibiotics, enzymes, yeast, amino acids, vitamins and other products. Their common point requires strong ventilation and stirring, and the purpose is to improve the mass transfer coefficient of oxygen in the fermentation broth. .

Anaerobic fermenter: The anaerobic fermenter is suitable for acetone butanol, alcohol, beer, lactic acid and other fermentation work using anaerobic products. Their common point is that they do not need aeration.

2. Classification according to the characteristics of fermenter equipment

Mechanically stirred and ventilated fermenters: including circulating, such as Wu-style fermenters, Venturi fermenters, and non-circulating ventilated fermenters and self-priming fermenters.

Non-mechanical stirring and ventilation fermenters: including circulating air-lifting, liquid-lifting fermenters, and non-circulating pipe and jet fermenters.

These two types of fermenters use different means to fully mix the gas, solid and liquid phases in the fermenter to meet the oxygen demand for microbial growth and product formation.

3. Classification by volume

It is generally considered that the fermenter below 500L is the laboratory fermenter, the 500-5000L is the pilot-scale fermenter, and the fermenter above 5000L is the production-scale fermenter. The classification of fermenters is roughly like this. The main uses of the fermenter vary greatly according to the variety, process and application field of the fermenter.

Stainless steel fermenter is a common fermenter on the market. It is mainly used in the fermentation of dairy products and alcohol. In line with the needs of policies and scientific research on energy saving, environmental protection, and recycling of waste resources, many biogas fermenters have been invented. New scientific research projects such as garbage fermentation have contributed a lot to the progress of society.

The main purpose of the small fermenter is to use the fermenter to pickle food products such as kimchi in a small processing plant. The design of the small fermenter and the upper and lower filling heads (or prototypes) are processed by spinning R angle, and the inner wall of the tank is mirror polished. , No sanitary dead corners, easy to clean. The fully enclosed design ensures that the materials are always mixed and fermented in a pollution-free state, and the equipment is equipped with air breathing holes.