Конструкція, класифікація та принцип дії установок для глибинного культивування організмів

Fermentation processes utilize microorganisms to convert solid or liquid substrates into various products. The substrates used vary widely, any material that supports microbial growth being a potential substrate. Similarly, fermentation-derived products show tremendous variety. Commonly consumed fermented products include bread, cheese, sausage, pickled vegetables, cocoa, beer, wine, citric acid, glutamic acid and soy sauce.

Introduction
Types of Fermentation
Factors Influencing Fermentations
Submerged Fermentations
Continuous stirred-tank reactor
Impellers for stirred-tank fermenters.
Fluidized bed reactor
Trickle-bed reactor
Bubble-column reactor
Conclusion