Introduction to Fermentation
Course Material
- Introduction to Fermentation
- Microbial types
- Fermentation, Solid state fermentation and sub-merged fermentation
- Batch fermentation and continuous fermentation
- Control and regulation of microbial growth in fermentation
- Mechanism of mass transfer, mass transfer across gas/liquid and solid/liquid phase boundaries
- Fermenter design and Configuration
- Agitation in fermentation
- Fermentor process control
- Measurement of temperature and dissolved oxygen
- Measurement of ammonia and other variables in fermentation
- Data analysis in fermentation
- Industrial application of fermentation- Vinegar production
- Industrial application of fermentation- Single cell protein
- Chapters 14
- Department Biotechnology
- Teacher
Dr. Muhammad Irfan
