Industrial fermenters - Design and fabrication

Without even knowing the existence of micro-organisms, the Egyptians, in 4000 BC, used yeast to make bread and alcoholic beverages. Without asepsis, but with a keen sense of observation, know-how was perpetuated and improved over the centuries. It wasn't until the 19th century that the properties of micro-organisms for utilitarian purposes really began to be exploited. In addition to advances in knowledge, the need to satisfy hygiene, health and food requirements led to the expansion of fermentation processes and the development of appropriate technologies for massive microbial cultures: fermenters. Man has mastered the cultivation of bacteria, yeast and fungi, animal, plant and insect cells, viruses and bacteriophages. Today, advances in genetic engineering applied to the production of traditional metabolites and recombinant proteins are driving the development, growth and modernization of equipment and production units.

Given this diversity, the specific characteristics of each class of organism and the particularities of each species, a large number of laboratory reactors have been described. In this dossier, we focus on the design of the most widely used industrial fermenters, mainly dedicated to bacterial, yeast and fungal cultures.