Industrial fermentation has numerous applications. From food production to pharmaceuticals, industrial fermentation is important in the modern world. Human beings have been practicing fermentation for many years now. However, taking fermentation from a small venture to an industrial scale isn’t that easy. It comes with numerous challenges. From technical barriers to mandatory regulations, realizing full-scale industrial fermentation can be challenging. This article is going to highlight some of the challenges that face industrial fermentation—including common technical barriers.
Being a biological-based process, formation takes into account an array of parameters. What this means is that there are several factors that can lead to product failure. Here are a few bottlenecks affecting the industrial fermentation process.
One of the main challenges experienced in biofuel production is the lack of purely raw materials.
One of the main challenges experienced in biofuel production is the lack of purely raw materials. And because of this, most of the microorganisms are inhibited by the presence of alcohol as well as organic acids involved in the process.
Microorganism Intrinsic Limits
Sometimes, the microorganisms can fail to process economically viable raw materials. In the production of vanillin, for instance, various precursors to the biosynthesis pathway in microorganisms can be utilized, including ferulic and eugenol acid. Ferulic acid can be obtained from agricultural plant waste, which is quite cheaper. But recovering it from plant cell walls seems a bit complicated and costly.
Typically, the recombinant strains of yeast, bacteria, and fungi represent an incredible alternative to wild-type strains. Following this innovation, numerous methodologies have been devised to optimize the bioconversion of different precursors to vanillin.
Product inhibition presents another technical barrier. In this type of product inhibition, the product of an enzyme reaction gets attached to the enzyme, hence inhibiting its activity.
The availability of undesirable competitive microorganisms in the fermenter is another common issue. This often results in a significant loss of production. Essentially, an industrial fermentation process works well in a sterile production environment.
Other issues that can emerge during industrial fermentation are inefficient metabolic flow and costly downstream processing methods. When the substrate and the product’s physiochemical properties are too complex, the fermentation process could end up being more expensive. All these technical problems affect both the cost of production and product quality. Being an important technology in the world of bio-economy, industrial fermentation must respond to sustainability as well as regulatory pressures. And this further increases the expenses. Also, you can hire fermentation process development from a reputable company such as Biotech Resources. The company possesses years of experience and is equipped with the latest technologies in fermentation process development.
The Benefits of Fermentation
Fermented foods boost your body’s immunity. Technology has continued to shape this industry. For instance, the discovery of microorganisms has made the production of synthetic chemicals as well as antibiotics easy. Fermentation also neutralizes anti-nutrients like phytic acid, which is commonly found in seeds, grains, and legumes. This acid often causes starches, proteins, and fats less digestible, so neutralizing them is very important.
Like any other industrial process, industrial formation comes with various challenges. Understanding these challenges will help you scale up your operations without any difficulties. The above article highlights common industrial fermentation challenges and how to overcome them.