Submerged Fermentation
what is submerged fermentation? The classical fermentation processes can be performed in two main ways: surface or through the so-called underground production.
Surely you have not heard of this term, but believe me there are many foods you eat regularly that have had to go through this process to get to your table.
First some history: the production of submerged fermentation began in the 1930s and is the main fermentation method used today. It is a process in which the sterile medium and the mold is added to a large tank where the mixture constantly parallel supply of sterile air is bubbled through the medium (Speaking of an aerobic fermentation process).
It is noteworthy that the strain of mold used is different from the production area.
What is it used? For many different purposes, but mostly the process can be used to make products such as citric acid, glycerol or lactic acid.
To give you an idea of the scale and importance that the procedure takes, enough to just point out that for example lactic acid has medicinal uses of great importance, among others mentioned the lactic Ringer’s solution, a solution used to compensate those have suffered significant blood loss due to trauma, surgery or burns.