Fermentation tank - fermenter

Japanese: 発酵槽 - はっこうそう（英語表記）fermenter

A vessel in which fermentation takes place. A vessel suitable for fermentation must be able to maintain stable microbial culture, must be operated without contamination, have a relatively simple geometric shape, and be capable of efficient sterilization. There are various types, such as stirred tank, tubular, and fluidized bed types, but the aerated stirred tank type is overwhelmingly more common in industry. Also, they are divided into open and closed types depending on whether they allow for contamination by bacteria. Open fermentation tanks have been used since ancient times for wine and sake, but all fermentation tanks used in modern fermentation industries are closed types. At a laboratory scale, the internal volume of the tank is several liters to several tens of liters , but industrial fermentation tanks can be as large as several hundred ^m3 .

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

発酵を実施する容器のこと。発酵に適した槽としては，安定な微生物培養を維持する必要上，槽内で雑菌汚染のないような状態での操作，比較的単純な幾何学的形状，効率よく滅菌できることなどが求められる。攪拌槽型，管型，流動層型など種々の形式のものがあるが，工業的には通気攪拌槽型が圧倒的に多い。また，雑菌混入を許容するかどうかによって，開放型と密閉型とに分けられる。ワイン，日本酒などには古来より開放型の発酵槽が用いられてきたが，近代的な発酵工業用の発酵槽はすべて密閉型である。実験室規模では，槽内容積は数 lから数十 l程度であるが，工業用発酵槽としては数百m³程度のものもある。

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