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    Surface Fermentation

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    Rakesh Rockey
    Surface fermentation involves growing microorganisms on the surface of a fermentation medium in shallow trays. It was originally used to produce penicillin but is now used for citric acid and itaconic acid production. Key aspects of surface fermentation include inoculating spores onto the medium surface and controlling temperature, humidity and air circulation during incubation to allow for mycelial mat growth. While lower cost initially, submerged fermentation is now favored for improved process control, higher yields and simpler operations at scale.

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    Surface Fermentation

    Uploaded by

    Rakesh Rockey
    2K views15 pages
    Surface fermentation involves growing microorganisms on the surface of a fermentation medium in shallow trays. It was originally used to produce penicillin but is now used for citric acid and itaconic acid production. Key aspects of surface fermentation include inoculating spores onto the medium surface and controlling temperature, humidity and air circulation during incubation to allow for mycelial mat growth. While lower cost initially, submerged fermentation is now favored for improved process control, higher yields and simpler operations at scale.

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    Surface fermentation involves growing microorganisms on the surface of a fermentation medium in shallow trays. It was originally used to produce penicillin but is now used for citric acid and itaconic acid production. Key aspects of surface fermentation include inoculating spores onto the medium surface and controlling temperature, humidity and air circulation during incubation to allow for mycelial mat growth. While lower cost initially, submerged fermentation is now favored for improved process control, higher yields and simpler operations at scale.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views15 pages

    Surface Fermentation

    Uploaded by

    Rakesh Rockey
    Surface fermentation involves growing microorganisms on the surface of a fermentation medium in shallow trays. It was originally used to produce penicillin but is now used for citric acid and itaconic acid production. Key aspects of surface fermentation include inoculating spores onto the medium surface and controlling temperature, humidity and air circulation during incubation to allow for mycelial mat growth. While lower cost initially, submerged fermentation is now favored for improved process control, higher yields and simpler operations at scale.

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    © All Rights Reserved
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    Download as pptx, pdf, or txt
    of 15

    MICROBIOLOGY

    SURFACE
    FERMENTATION
    SURFACE FERMENTATION

    A Brief Introduction To
    Surface Fermantation.

     Growing micro-organisms on the surface layer of


    fermentation medium is called Surface
    fermentation.
     The latter is also called “Surface culture” or
    “stationary mat culture”
     Penicillin was originally produced by surface
    fermentation, before being superseded by
    submerged fermentation.
     Surface fermentation is still used for industrial
    production of citric acid by the fungus aspergillus
    niger and for itaconic acid by a terreus.
    SURFACE FERMENTATION

    Process Of
    Surface Fermentation

     Mostindustrial enzymes are secreted by


    microorganisms into the fermentation
    medium in order to break down the
    carbon and nitrogen sources .,
    Parameters like temperature , pH , Oxygen
    consumption and carbon dioxide
    formation are measured and controlled
    to optimize the fermentation process.
    SURFACE FERMENTATION

     Surface formation process is carried out in a


    fermentation chamber in which shallow trays made
    up of metal or glass are arranged in selves.
     the fermentation medium is held in shallow trays.
     Large number of wet or dry fungal spares are
    added as inoculum to this medium.
     And the cultures are incubated at appropriate
    temperature for several days.
     After incubation period is over the fungus develops
    as a mycelial mat on the surface of the medium
    SURFACE FERMENTATION

     The fermentation chamber are provided with


    effective air circulation .
     Which passes over the surface control humidity ,
    temperature buy evaporative cooling.
     This air is sterilized by filtration before application.
     The fermentation chamber should always be in
    aseptic condition.
     And should be conserved mainly during the period
    of spare germination.
     However after fermentation the contents are
    separated into crude fermented fliud and mycelial
    mats, which are washed to remove the products.
    SURFACE FERMENTATION

     Surface fermentation is the adder and more labour


    intensive version of citric acid fermentation.
     The main reasons for this are the lower power
    requirements and the higher reproducibility of the
    process.
     Due to its lower susceptibility to interference by
    trace metal ions and variations in the dissolved
    tension.
    SURFACE FERMENTATION

     Their fermentation is usually carried out in


    aluminium trays, filled with nutrients medium to a
    depth of between 50 & 200 cm.
     Spares are distributed over the surface of the trays,
    and sterile air is passed over them.
     The mycelium develops as a coherent felt,
    becoming progressively more convoluted.
     A final yield of 0.7 to 0.9 gg-1 supplied sugar is
    obtained within a period of 7 to 15 days.
    SURFACE FERMENTATION

    Submerged Fermentation Is Favoured Over


    Surface Fermentation For The Following
    Reasons :-

     Lower total investments costs;


     Improved process control;
     Reduced fermentation time;
     Reduced floor space requirements;
     Lower labour costs;
     Simpler operations; And
     Easier maintenance of aseptic condition
    on an industrial scale.
    SURFACE FERMENTATION

    Comparition Between
    Surface & Submerged Fermentation.
    Surface Fermentation Submerged Fermentation
     Fermentation may be carried  Fermentation may be carried
    out as batch. out is batch or continues.
     Medium is added in flat  Medium is added in large
    vessel. vessel.
     Inoculum is usually sprayed on  Inoculum is usually in liquid
    surface medium. form.
     Product yield is comparatively  Product yield are usually high.
    less.  Less contamination.
     More contamination.  Less labour required.
     More labour required.  Power consumption is high.
     Power consumption is less.  Foaming occurs.
     Foam doesn’t occurs.  Automation and use of
    Automation and use of computers is eassy.
    computer is difficult.  E.g., Penicillin, Streptomycin
     E.g., Amylase Produtions production., Etc….
    etc…..
    SURFACE FERMENTATION

    Uses Of
    Surfaces Fermentation
     The “ trickling of germen process is a surface
    fermentation in which the “Microbial population is
    attached to an appropriate support.”
     And the product is “trickled down” while a large
    volume of air is sparged up through the bottom of
    the tank.
     This process was the basis for manufacture of the
    trickling generator thet incorporates “forced
    aeration and temperature controls.”
     Ethanol conversion into acetic acidis 88-90% ; the
    rest of the substrate is used is in biomass production
    or loss of volatilization.
    SURFACE FERMENTATION

    Importance Of
    Surface Fermentation
     “Surface fermentation” used for
    production of citric acid from aspergillus
    niger.
     Also importance for the production of
    “nicotic acid” from aspergillus terrus.
     Lower space is required in surface culture
    fermentation.
    SURFACE FERMENTATION

    Significance Of
    Surface Fermentation
     Itcan be used easily in small plants as well
    as in third world countries.
     With surface fermentation the
    fermentation broth is controlled due to a
    high evaporation rate during
    fermentation.
     Thus, Expenses and losses during recovery
    and purification are low.
    SURFACE FERMENTATION

    Disadvantages
     Building investment costs are very high
     Personal expenses are high in developed
    industrial countries with extremely high
    wages.
     Fermentation time is long and therefore
    productivity is low.
    SURFACE FERMENTATION

    Bibliography
     Microbiology : Semester VI
     Industrial microbiology and Microbial
    Technology
    Author – R.P. Singh
    SURFACE FERMENTATION

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