SENSORS, PRECURSORS AND MEDIUM OPTIMIZATION OF FERMENTATION PROCESS

Sikander Ali, Shanza Ashraf, Ayesha Akram*, Arfa Jabbar

ABSTRACT

Industrial fermentation is the process of fermentation by use of microorganisms such as bacteria, fungi and eukaryotic cells to make useful products for humans. Different factors are important to optimize prior to the fermentation. These include the sensors, precursors as well as medium optimizing techniques. Different sensors are present to control the respective parameters that are essential for successful process of fermentation. Fermenters are designed according to condition of microbes. At small scale or lab level small fermenter are used while at pilot scale large fermenters are used. The review article focuses on the different precursors such as aroma, flavor, odor and antibiotic precursors. Also, various optimizing techniques including OFAT, PBD as well as TD.

Keywords: One-factor-at-a-time (OFAT), Plackett Burman Design (PBD), Taguchi Design (TD).