BRAINCAKEContinuous Fermentation
In continuous fermentation, sterile nutrient medium is added to the fermenter continuously, and culture (containing cells and product) is removed at the same rate. The volume in the fermenter stays constant.
Because fresh nutrients keep arriving and waste products keep being removed, the microorganisms are held in the log (exponential) phase of growth for a long time, often weeks. The culture never reaches the stationary phase.
Continuous fermentation is therefore used to make primary metabolites: substances produced during normal growth, such as amino acids, ethanol and some enzymes, and to produce biomass itself. Mycoprotein (single-cell protein from Fusarium venenatum) is produced by continuous fermentation.
Sign in free to see the rest of this lesson, the R.E.C.I.P.E. recall steps and the quiz
BrainCake is free. Make an account in seconds and pick up where this page stops.
Key terms in this lesson
- log phase
- The phase of a growth curve in which population size increases at a constant, maximum rate because nutrients are plentiful.
More in Cloning and Biotechnology
- Culturing Microorganisms
- Aseptic Technique
- Serial Dilution
- Standard Growth Curve
- Batch Fermentation
- Controlling Conditions in Fermenters
- Immobilised Enzymes
- Uses of Immobilised Enzymes
All 21 lessons in Cloning and Biotechnology · All OCR A-level Biology topics