Fermenters

Vessels in which fermentation is carried out under controlled conditions. In food and biotechnology they range from dairy culture tanks to large bioreactors with controls for temperature, pH, aeration and agitation. Hygienic design and sterilisation are essential to keep the desired microorganisms dominant. Stirred-tank designs dominate, with impellers, baffles, spargers and cooling jackets maintaining homogeneity; airlift and bubble-column variants suit shear-sensitive cultures. Sterilisation-in-place with steam, sterile filtration of inlet air and validated seals prevent contamination that could ruin weeks of production.