Batch fermentation, Fermentation is carried out in a closed fermenter, with nothing added or removed during the process (except venting of gas), Microorganisms and nutrients are left for a set period of time, during which the nutrient stock is depleted, The fermenter can be used for different reactions with each separate use, It results in significant periods of idle time between use, resulting in higher costs, Moves through lag, log, stationary, and death phases, Continuous fermentation, Fermentation is carried out in an open fermenter, with nutrients added and product removed at a steady rate throughout, Continuous reaction with no idle time, reducing labour costs and increasing product yields, A higher risk of contamination due to the constant adjustments, Feasible only when the inoculated cells are genetically stable, Maintained indefinitely in the exponential (log) phase

Batch vs Continuous Fermentation

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