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