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Liquid State Bioreactor

  • Ercan Yatmaz
  • Irfan TurhanEmail author
Chapter
Part of the Learning Materials in Biosciences book series (LMB)

Abstract

Liquid culture and solid culture fermentation are widely used to produce a range of metabolites. Despite the use of solid culture fermentation in some cases, most fermentations are carried out in a liquid broth. This type of production is called liquid state fermentation or submerged fermentation. Most fermentation processes are performed on aseptic conditions, with aeration and agitation, while some fermentations, such as beer and wine production, are carried out with no need of aseptic conditions, aeration, and agitation. This chapter will discuss liquid state fermentation principles.

Keywords

Submerged fermenters Fermentation kinetics Microbial growth Upstream process 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Akdeniz University, Göynük Culinary Arts Vocational SchoolAntalyaTurkey
  2. 2.Akdeniz University, Faculty of Engineering, Department of Food EngineeringAntalyaTurkey

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