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Cultures used in submerged media and surface fermentation?
Some cultures used in submerged media fermentation include Saccharomyces cerevisiae for beer production and Lactobacillus for yogurt fermentation. In surface fermentation, molds like Aspergillus oryzae are commonly used in soy sauce and miso production.
What is Difference between surface and submerged culture?
Surface fermentation refers to those fermentations in which the microorganisms utilised grows on the surface of the fermentation media.Examples being citric acid surface fermentation process wherein the microorganism aspergillus niger grows as a thick floating mycelial mat over the surface of the media used. Submerged fermentation refers to those fermentations wherein microorganisms employed grows in submerged state within the fermentation media.many fermentations fall in this category like penicillin submerged fermentation technique
Why Submerged fermentation methods use in enzyem?
Submerged fermentation is commonly used in enzyme production because it allows for easy monitoring and control of various parameters such as pH, temperature, and nutrient levels. This method also provides a large surface area for microbial growth and enzyme production, leading to higher yields and better productivity. Additionally, submerged fermentation can be easily scaled up for industrial production of enzymes.
Submerged and solid state fermentation?
Fermentation processes can be carried out in two ways; surface or submerged production. Submerged production began in the 1930's and is the main method used today. The sterile medium and mould are added to a large tank where it is constantly mixed and a supply of sterile air is bubbled through (since the fermentation process is aerobic). The strain of mould used is different to that in surface production. The process can be used to make products such as citric acid, glycerol or lactic acid.
What are the disadvantages of liquid state fermentation?
Some disadvantages of liquid state fermentation include the need for larger infrastructure for agitation and aeration, difficulty in controlling pH and temperature, and potential contamination risks due to the presence of liquid medium. Additionally, recovery and separation of products from the liquid medium can be more challenging compared to solid-state fermentation.
