These are batch cultures which are fed continuously, or sequentially, with medium without the removal of culture fluid. A major disadvantage of fed-batch cycles is that in prolonged series it may result in the accumulation of non-producing or low-producing variants. E.g. Penicillin production, baker’s yeast production.
The five major types of commercially important fermentation are
- Those that produce microbial cells (or biomass) as the product.
- Those that produce microbial enzymes.
- Those that produce microbial metabolites.
- Those that produce recombinant products.
- Those that modify a compound which is added to the fermentation- the transformation process.
There are six basic steps involved in any type of bioprocess which have been mentioned as follows.
- The formulation of media to be used in the culturing the process organism during the development of inoculums.
- The sterilization of the medium, fermenters and the equipments in use.
- The production of an active, pure culture in the sufficient quantity to inoculate the production vessel
- The growth of the organism in the production fermenter under optimum conditions for product formation
- The extraction of the product and its purification.
- The disposal of effluents produced by the process.
These six steps are the main topics whish are studied in bioprocess technology.
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