Batch Fermentation

Batch fermentation, also known as batch culture, is a common batch fermentation method in the fermentation industry that uses a single tank deep batch fermentation method. Each batch fermentation process undergoes inoculation, growth and reproduction, bacterial senescence, and then ends fermentation, ultimately extracting the product. This process is governed by certain culture medium conditions, and microorganisms undergo a series of stages of change from birth to death. In each stage of change, they are constrained by the characteristics of the bacteria themselves and also influenced by the surrounding environment. Only by correctly understanding and mastering this series of changes can we control fermentation production.
The characteristics of batch fermentation are that the environment in which microorganisms are located is constantly changing, and a small number of varieties of fermentation production can be carried out. In the event of contamination by miscellaneous bacteria, the operation can be easily terminated. When operating conditions change or new products need to be produced, fermentation strategies are easily changed, and the requirements for raw material composition are relatively extensive.
The microbial growth process in batch culture can be divided into four stages: stagnation (or adjustment) phase, logarithmic (growth) phase, stable phase, and decay phase. The study of cell metabolism and genetics should use logarithmic phase cells with the most vigorous growth. In the production of fermentation industry, the seeds used should be in the logarithmic phase. When they are inoculated into the fresh culture medium of the fermentation tank, there is almost no stagnation period, which can obtain a large number of vigorously growing bacterial bodies in a short period of time, which is beneficial for shortening the production cycle. In research and production, it is often necessary to extend the logarithmic growth stage of cells.