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There are two main types of fermentors: aerobic and anaerobic. An aerobic fermentor introduces sterile air through a sparger to oxygenate the reaction contents, while an anaerobic fermentor operates without oxygen. A continuous fermentor aims to maintain constant nutrient concentration and bacterial numbers by periodically removing some bacteria, keeping the culture in log phase growth indefinitely. Monitoring and control systems for fermentors include sensors for temperature, foam, pH, oxygen levels as wel

Author
rajavenupidi
Language
EN