The art of mixing 
Fermentation is a biochemical reaction. It releases energy from an organic substrate under the action of microbial enzymes while rejecting products.
The word “fermentation” comes from the Latin fervere which means to boil. A fermenting liquid gives off gas and looks like a boiling liquid.
Fermentation can be alcoholic, acetic, lactic.
The agribusiness, dairy, pharmaceutical (anaerobic fermentation), sugar or “green” chemistry industries use the fermentation process.
Fermentation is a crucial step in the manufacture of many products such as yeast, beer, sourdough, yogurts, fermentation media, wines.
We can also talk about the maturation of milk and yoghurts thanks to lactic ferments. There are many materials to ferment : grapes, roasted barley, malt, milk, cream…
Mixel’s wide range of agitators offers many solutions to meet the requirements of successful fermentation :
Agimag with magnetic drive, Jet, Sidejet, RIG and Sealbox with mechanical seal, Sealmix with lip ring sealing.
The choice of stirrer depends on the volume of the fermenter, the characteristics of the products to be fermented and the environmental parameters.
The industrial sites using the fermentation process and having chosen Mixel stirrers are references : Sanofi, Tereos, Guiness, Barmalt India, Lactina, Degussa, ARD, etc.
As part of an industrial project including a fermentation reaction and requiring stirring equipment, you can submit your specifications to us via contact@mixel.fr.
We will study it and offer you the right agitator, whether to install it in an Atex environment or not.
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