Submerged Fermentation

Submerged fermentation cultivates microorganisms in liquid media. With agitation and aeration, microorganisms grow uniformly in bioreactors. Widely used for industrial production of enzymes, amino acids, and citric acid.

Contrasts with traditional koji making (solid-state). In liquid, microorganisms distribute evenly with easier temperature and pH control. However, fully replicating the complex enzyme compositions from solid cultivation remains difficult. Each method has its strengths.

In submerged cultivation, dissolved oxygen control significantly affects microbial metabolism. Impeller design and rotation speed in bioreactors also influence enzyme productivity. Mass enzyme production via submerged cultivation is already commercialized in pharmaceuticals and food additives. Fermentation technology harnessing the power of scale.