1. Mr. Nilesh Gaikar, Asst. Professor Department: School of Pharmacy
Design of Fermenter
Mr. Nilesh Gaikar, Asst. Professor
Department: School of Pharmacy
Subject: Pharmaceutical Biotechnology
Semester: V
Teaching Aids Service by
KRRC Information Section
Teaching Aids Service by KRRC Information Section

2. Fermenter
Fermenter is physical or conceptual container of fermentation maintained at favorable physico- chemical and environmental conditions for the operation of desired biological process.
Vessel or tank in which whole cells or cell-free enzymes transform raw materials into biochemical products and/or less undesirable by-products

4. Requirements for Fermenter Design
The basic points of consideration while designing a fermentor:
Productivity and yield
Fermenter operability and reliability
Product purification
Water management
Energy requirements
Waste treatment
Other significant factors to be taken in account:
Operation should be reliable
Operation should be contamination free

5. Fermenter is a system consisting of different types of equipments to provide microbial growth by controlling environmental conditions.
A typical fermenter consists of three parts such as the culture vessel, associated supply and environmental systems and measurement control system.
The various designing aspects required to be considered are
Provide operation free from contamination
Adequate mixing and aeration
Maintain specific temperature and pH
Access points for inoculation and sampling
Non-toxic to microorganisms and safety
Minimize liquid loss from the fermenter
Monitoring and control of dissolved oxygen
Suitability for wide range of microbial cultures
Minimal use of labour and finances
Cheapest materials and smooth internal surfaces for vessel

6. Fermenter design
The fermenter is made up of stainless steel or borosilicate glass.
Pilot scale and many production vessels are normally made of stainless steel with polished internal surfaces
Very large fermenters are often constructed from mild steel lined with glass or plastic, in order to reduce the cost.
If aseptic operation is required, all associated pipelines transporting air, inoculum and nutrients for the fermentation need to be sterilizable, usually by steam.
They are non-corrosive, non-toxic and easily cleanable.
The head plates provide parts for nutrient medium probes, gas input and waste product removal. Head plates and other accessories are fitted to the vessel by making use of gaskets, lip-seal and silicon rubber o-rings.

7. Aeration and agitation are achieved by using stirrers baffles, agitators (impeller), paddles and aeration system (sparger).
Agitation and aeration system is one of the major requirement of aerobic fermentation.
Measurement and control of environmental conditions and biological variable is called fermentation monitoring.
Most vessel cleaning operations are now automated using spray jets, and called cleaning in place (CIP).
Associated pipe work must also be designed to reduce the risk of microbial contamination. There should be no horizontal pipes or unnecessary joints and dead stagnant spaces where material can accumulate; otherwise this may lead to ineffective sterilization.
New developments in digital electronics have permitted a high level of monitoring and control of fermentation processes.
The computer can be a vital instrument for process optimization and control.