1. Fermentation control and monitoring Dr Imran

2. What we want to control primarily aeration, mixing, temperature, pH and foam control These depend on 1- the bioreactor, 2- its mode of operation 3- and the microorganism How: There are sensors inside the vessel and along … Data storage How to sterilize: Steam sterilization for in contact…no need for others e.g speed of shaft

4. pH control and monitoring Why pH change…..due to yield product change it Generally buffer in the nutrients stop it ….phosphates If they become exhausted….then pH sensor contacted and can open the valve of acid of base If acid is produce pH will go down….use NH 4 OH to control pH….nutrient as well as pH control

5. Temperature, O2 and CO2 control Different types of thermometers…. CO2 and O2 sensors….Shaft, propeller speed, air input control…. CO2 generally not controlled except…addition exhaust valves….indicator of metabolic activity…

6. Foam control Why produced …surface active compound…proteins in solution….cell lysis etc…foam stable.. Effect: contamination of filters…blockage…less gaseous exchange How control: Media composition, Physical, chemical method…Generally chemical is added Silicon derivative as Antifoam agent….cell harvested….appearance indicates…not happily grown….some time not good for proteins etc…

7. Basic principle of control and monitoring Sensors Control System Feed back loop Data Record Near to set value….minimum Mathematical model standardization and used for further… Offline analysis

8. Fermenter Mode of Operation Batch…alcohol, enzymes, A.A, organic acid prod Feed Batch…Baker yeast, penicillin Continuous…industrial ethanol production Advantages Disadvantages