Fermentation Technology

Fermentation Technology

Fermentation refers to the utilisation of cells and microorganisms for the production of useful products. The process would normally involve the use of controlled environment reactors or bioreactors for the cultivation of cells or microorganisms. The environment in which the cells or organisms are grown is optimised to achieve higher yields and productivity.

Various of compounds can be produced using the fermentation process, for example, soya sauce, as well as high value compounds such as recombinant insulin, cytokines, organic acids for use in the food industry, pharmaceuticals such as penicillins and gibberellins, and enzymes.

In industrial processes, microorganisms act like chemical factories where they release large quantities of a single product that can be efficiently isolated and purified. There are important considerations for the selection of microorganism, such as the ease of maintenance, cultivation and genetic stability (i.e., low mutation frequency). The value of the organisms is enhanced if they can be grown in inexpensive, readily available substrates such as industrial process's by-products.

Current fermentation interests are the production of microbial polysaccharides and biopesticides. Polysaccharides are rapidly emerging as important polymers which have novel properties and applications in the food, pharmaceutical and oil recovery industries. Some industrially important polysaccharides produced via fermentation biotechnology are xanthan, dextran and pullulan. Biopesticides are relatively selective in their action compared to synthetic pesticides, which may have undesirable side-effects. The most widely produced and marketed biopesticides are based on preparations of the Bacillus thuringiensis group of bacteria.

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