Batch & Continuous Fermentation (OCR A Level Biology)

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Batch & Continuous Fermentation

  • Microorganisms can be grown under controlled conditions in larger fermenters
  • The product of fermentation is either the microorganisms itself e.g. mycoprotein, or a product produced by the microorganism e.g. insulin
  • There are two main methods used to culture microorganisms by fermentation:
    • Batch fermentation
      • Microorganisms are grown in batches in the fermentation vessel
      • Once the culture cycle is complete, the product is removed, the fermenter is cleaned and a new batch of microorganisms is grown
      • This is known as a closed culture

    • Continuous fermentation
      • Microorganisms are continually grown and the products harvested
      • Nutrients are added and waste is removed throughout the culturing process

Maintaining optimum conditions in the fermenter

  • In order to maximise growth and productivity of the microorganisms, the fermenter must be carefully monitored and controlled to ensure conditions are optimum

Optimum Conditions for Fermentation Table

Optimum conditions for fermentation 1, downloadable AS Level & A Level Biology revision notes Optimum conditions for fermentation 2, downloadable AS Level & A Level Biology revision notes

Industrial fermenter, IGCSE & GCSE Biology revision notes

A fermenter is carefully monitored and controlled to ensure optimum conditions for growth of microorganisms. This will maximise yield of the required product

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Ruth

Author: Ruth

Expertise: Biology

Ruth graduated from Sheffield University with a degree in Biology and went on to teach Science in London whilst also completing an MA in innovation in Education. She gained 10 years of teaching experience across the 3 key science disciplines and physical education. Ruth decided to set up a tutoring business to support students in her local area. Ruth has worked with several exam boards and loves to use her experience to produce educational materials which make the mark schemes accessible to all students.