Traditional Culture Encyclopedia - Traditional festivals - Advantages and disadvantages of single-strain and double-strain inverted fermentation engineering
Advantages and disadvantages of single-strain and double-strain inverted fermentation engineering
1. Single fermentation: Single fermentation refers to the use of only one microbial strain in the fermentation process, which is generally used to produce a single fermented product. Its advantages are simple operation, easy control of fermentation process and high yield and purity. The disadvantage is that single fermentation often faces the problems of selective microbial inhibition and slow growth rate, and at the same time, different microorganisms need to be screened and cultured, which leads to high research and development costs.
2. Double fermentation: Double fermentation refers to the use of two different microbial strains in the fermentation process, which interact to complete the fermentation process. The advantages of two kinds of fermentation are that they can make use of the complementary advantages of two kinds of microorganisms to improve the yield and product quality, reduce the selective inhibition of some microorganisms and improve the efficiency of biological reaction. The disadvantage is that the two kinds of fermentation require higher screening and culture of microorganisms, and the operation is difficult, and the cost will increase accordingly.
3. Inverted fermentation: Inverted fermentation means that in the fermentation process, one microbial strain is first fermented to a certain extent, and then another microbial strain is added for fermentation. The advantage of reverse fermentation is that it can make use of the complementary advantages of two different microorganisms, improve the yield and product quality, and avoid the competition and inhibition of microorganisms in two kinds of fermentation. The disadvantage is that the operation complexity is high, and it is necessary to control the ratio of two microorganisms and fermentation conditions, otherwise the fermentation effect may be affected.
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