What does fermenter design means?
Well the importance of the design of the fermenter lies on the need to understand the broth’s behaviour during its mixing. Again, we use the ‘chocolate cake’ as the analogy. We put the chocolate powder, based on a standard recipe (assumption) which in our case are the modified cells, the milk, which is the oxygen, the sugar, the butter and the eggs which are other crucial components for the success of our ‘cake’ like the nutrients. Second step we mixed them all in a cooking pot, which for the analogy used is the fermenter. Now, you would not use a plastic pot, as this would melt under high temperatures and you need to think of your ingredients, which opposed to cell broth, are not acidic or anything like that, but you still need to think of other factors that could cause leaching of the plastic, leading to the conclusion that you would not use a PVC one. So, you may use a ceramic one, again depending on what you cook; pasta would go in a stainless steel one, or a cake would go in a for
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