Fermenter example sentences

Related (2): bioreactor, chemostat

"Fermenter" Example Sentences

1. The fermenter was used to make beer.
2. The yeast strain in the fermenter was producing a lot of CO2.
3. The fermenter was placed in a temperature-controlled room.
4. A mild agitation was observed in the fermenter.
5. The fermenter had a capacity of 500 gallons.
6. A fermenter is an essential equipment for brewing.
7. The fermenter was cleaned thoroughly before use.
8. The fermenter was sterilized using steam.
9. The fermentation process in the fermenter was progressing well.
10. The fermenter was equipped with a pH meter.
11. The fermenter was sealed tightly.
12. The fermenter was made of stainless steel.
13. The fermenter had a conical bottom.
14. The fermenter was filled with a malted barley mixture.
15. The fermenter was fitted with a spigot for easy dispensing.
16. The fermenter was bubbling with activity.
17. The fermenter was constantly monitored for any signs of contamination.
18. The fermenter was placed on a skid for ease of transport.
19. The fermenter was inspected daily for any abnormalities.
20. The fermenter was fitted with a cooling coil to control the temperature.
21. The fermenter was part of a larger brewing system.
22. The fermenter was cleaned with a strong acid solution.
23. The fermenter was emptied and cleaned after each batch.
24. The fermenter was equipped with a gas relief valve.
25. The fermenter was filled with sterile water to test for leaks.
26. The fermenter was connected to a computerized control system.
27. The fermenter was designed to handle high pressure.
28. The fermenter was equipped with a sampling port for quality control.
29. The fermenter was used to culture bacteria.
30. The fermenter had a built-in agitator for mixing.

Common Phases

1. Filling the fermenter with the nutrient solution;
2. Monitoring the fermentation process closely;
3. Adjusting the temperature to the desired level;
4. Adding yeast or bacteria to the fermenter;
5. Testing the pH level regularly;
6. Harvesting the fermented product at the optimum time.

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