Methods
Industrial Fermentation
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Industrial fermentation scales up microbial fermentation, the metabolic conversion of a substrate by yeast, bacteria or fungi, from a kitchen or brewery process into a controlled, large-volume industrial method. Carried out in sealed vessels called bioreactors with controlled temperature, pH, oxygen and nutrient feed, it is the production method behind bulk antibiotics such as penicillin, industrial ethanol, citric acid, amino acids and, since the 1980s, recombinant proteins such as insulin made by genetically engineered microorganisms.
Facts
Core PrincipleGrowing a chosen microorganism or enzyme in a controlled, large-volume sealed bioreactor, feeding it a substrate under managed temperature, pH and oxygen conditions, so it converts that substrate into a target product at industrial scale. 1 Origin YearDeep-tank fermentation, developed under wartime pressure in the United States, scaled penicillin production from laboratory flasks to industrial bioreactors beginning in 1943. Cross-Tradition Connections
In the Other Atlases
- Also in Food and Drink Atlas: Fermentation, was influenced by this subject there.
Sources
1. Industrial Fermentation (Wikipedia)
Wikipedia contributors, Wikimedia FoundationLead sectionQuote, Lead section
Industrial fermentation is the intentional use of fermentation in manufacturing processes.
2. Penicillin (Wikipedia)
Wikipedia contributors, Wikimedia FoundationMass production sectionQuote, Mass production section
In July 1943 the War Production Board drew up a plan for the mass distribution of penicillin stocks to Allied troops fighting in Europe.
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