5.8

interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of microorganisms:



Industrial fermenter
The reaction vessel in which fermentation occurs:
Steel jacket (1 inside the other)
- in between the space is water "cooling jacket"
- to clean the fermenter there is a tube for steam to sterilise it.
- Heating Plate - to raise temperature (cooling jacket and heater allows us to control optimum conditions)
- Tap/Pipe to insert nutrients (food for microorganisms)
- Temperature Probe (deploy heater or cooling jacket)
- Addition of microorganisms is needed for the reaction (another tap)
- pH probe (asymetrical graph - trying to keep the optimum rate so we can get max. rate of reaction)
- Motor to stir - to adjitate the mixture, stop it clumping, spreading the microorganisms
The whole point of the fermenter is to create a reaction center of which we control the optimum growth conditions for the microorganism so it is able to produce the product that we are looking for.
- tap to drain of product 
- then goes through DOWNSTREAM PROCESSING which involves purification.