Methods of Enzyme Production

Fermentation

• The fermenter is filled with a sterile nutrient solution
• A fresh batch of a bacterium or fungus is then added to the fermenter.
• The paddles rotate to ensure the mixture is evenly spead
• As nutrients are used up, more are added. This is controlled by probes which detect the internal conditions
• The water jacket keeps the temperature down in the fermenter as it increases due to respiration of the microorganisms
• Air/Carbon dioxide is removed from the fermenter via an exhaust pipe.