5.8 interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of micro-organisms

Okay so to start, here is a diagram...

Conditions...

The fermenter must be kept aseptic so only the desired microorganism grows. In order to do this, it is cleansed (usually with steam) before production takes place.

Nutrients are provided to ensure that the microorganisms always have enough food to grow.

The optimum temperature and pH is maintained and monitored with probes (connected to a screen)  to ensure maximum growth. Also, if the temperature is too high, the enzymes will denature. An optimum temperature needs to be kept to ensure the best yield.

If the process requires aerobic respiration (not beer, for example, which requires anaerobic respiration of yeast to make ethanol), there is an oxygen supply.

Agitation/stirring takes place to ensure that the microorganisms, nutrients and temperature are evenly distributed.

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