RAPID FERMENTATION

One of the indicators of an efficient fermentation process is the shortest or optimal time it takes to complete the fermentation process. In fermentation industries or any other industries TIME is MONEY!.

Longer fermentation time means:

1 More power or energy for aeration or stirring
2 More time to utilize the fermentors again for more production
3 Labour cost saved

So there is always the attempt to shorten the fermentation time. Shortening of the fermentation time could be achieved by:

1 Increasing the concentration of biomass of microorganisms in fermentor
2 Optimizing the fermentation conditions in terms of mass transfers and nutrient and environment
3 Using high producing strains

In all, it’s more about looking at the various rate limiting steps and improving the step.

However, in trying to achieve rapid fermentation in terms of time, it is of utmost importance that the quality of the fermentation products itself is not affected. It is important too that the rapid fermentation steps would not create secondary problems both mid stream and down stream

In most cases fermentation is a complex process dictated by the physiology and metabolism of the microorganisms. The changes in metabolism will ultimately be reflected in the quality and composition of the fermentation products. You may achieve shortened fermentation time but is the quality of fermentation products compromised?

A good example is found in soy sauce and wine fermentation. It is not so much about the alcohol content to dictate the success of the fermentation process within the shortest time but the bouquet quality of the wine or soy sauce. You simply have to admit it best fermentation products are obtained by allowing it time to mature. The Japanese in the rush to make rapid fermentation often use high rate fermentation or employ enzyme hydrolyses in the early stage of fermentation, but the taste is not the same. The soy sauce tastes salty and looks dark but it lack the aroma flavour and taste

It just proves that the perfect fermentation is like a well orchestrated process. You must not hasten it without thinking the consequences

There is more in preparing the inocula or koji by just putting the necessary microorganisms. Fermentation is often complex and the proper succession of microorganisms is important. Any changes of conditions of the fermentation process will upset the normal or natural fermentation!

Raising the temperature to hasten the fermentation process is the most common technique. But at the same time increasing the temperature will destabilize the fermentation process. This is as shown in high rate anaerobic digestion process where even though biodegradability is enhanced, the VFA composition is changed and the process destabilized






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