Food provided in liquid culture medium. Air piped in to supply oxygen to microbes. Temperature needs to be right. Because microbes produce heat from respiration, fermenter has a water-cooled jacket to cool it down and instruments to monitor temperature. Instruments measure pH too. Sterile conditions needed to prevent contamination. Motorised stirrer maintains even temperature and prevents mircrobes from sinking to bottom.
Protein from fungi. Used to create meat substitutes for veggies. Fusarium fungus is main source. Fungus grown in fermenters, glucose…