Industrial Fermentation

Fermentation process consumes microorganisms to transform solid or liquid substrates into various products. Fermentation derived products show enormous quality. Industrial fermentation is the deliberate usage of fermentation by microbes such as bacteria besides fungi to style products useful to human beings. Fermented products require requisition as food as well as in wide-ranging industry.

Some valuable chemicals, equivalent as acetic acid, citric acid, plus ethanol are prepared by fermentation. The ratio of fermentation depends on the compacting of microbes, cells, cellular segments, and enzymes additionally temperature, pH and now aerobic fermentation Oxygen. Product retrieval frequently implicates the absorption of the dilute solution. Approximately all commercially manufactured enzymes, such as lipase, invertase then rennet, are prepared by fermentation through genetically modified microorganisms. In over-all, fermentations can be divided into three types: Production of biomass, Production of extracellular metabolites, and Transformation of substrate.

Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. There are several types of industrial processes where microorga­nisms ate used to produce desirable end products which have well defined industrial uses and applications. These may be broadly classi­fied into the following groups, Foods and food additives, Alcoholic beverages, Therapeutic compounds and Industrial enzymes.


  • Microbial Genetics
  • Enzyme Technology
  • Recombinant Products
  • Downstream Processing
  • Challenges in industrial fermentation technology
  • Novel Products creation
  • Fermented Products Application in Food & Industry
  • Novel enzymes for greener cosmetics

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