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Fermenters and bioreactors
Reliable fermentation and cellular process technology
A fermenter is a specialized vessel, designed to grow microorganisms, cells, or biological cultures under controlled conditions. Fermenters are primarily used in the production of drugs, vaccines, antibiotics, enzymes, and other biotechnological products. Bioreactors, in contrast, are used to cultivate more complex cells (e.g. animal, plant, or human), which are essential for producing biological medicinal products and therapies. Bioreactors enable a precise, safe, and efficient production of biopharmaceutical products, which play a vital role in the development of modern medicine and future therapeutic innovations.
Fermenters and bioreactors must enable high reproducibility, precise process control, and total process traceability - this is key to the development and production of safe and effective pharmaceutical products.
Process control
Targeted control of temperature, pH, pressure, dissolved oxygen (DO) and mixing enables optimal microorganism growth.
Sterility
These vessels are designed for aseptic operation and often include sterile filters, automatic CIP/SIP systems (cleaning and sterilization in place), and sterile connections for nutrient addition and sample collection.
Different types of fermentation
Fermenters/bioreactors for aerobic (with oxygen) or anaerobic (without oxygen) processes, depending on the type of microorganisms and the production goal.
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Fermenter 500 L, BBI-BIOTECH
Vertical tank with double jacket, insulated.
Designed according to AD 2000 and certified in accordance with PED 2014/68/EU. For BBI-BIOTECH.
Fermenter 100 L
Vertical pressure vessel with support bracket attachment elements.
The vessel is designed as a duplicator with a guiding spiral and rock wool insulation in the cylindrical part...
Nebó Winery // Slovenia
Neblo
Nebó Winery is a new winery located in Neblo, a small village in the Goriška Brda region. It is the westernmost winery in Slovenia. The diverse locations of the vineyards, the vast selection of grape varieties and the large number of different wines also require a greater number of tanks in which the wines can mature and develop their full flavor.
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