Continuous Fermentation Method

Continuous fermentation, also known as continuous cultivation, refers to the process of continuously adding fresh liquid culture medium at a certain speed in the fermentation tank when microorganisms reach the logarithmic phase. On the other hand, the fermentation liquid is continuously discharged at the same speed, so that the growth and metabolic activities of microorganisms in the fermentation tank remain vigorous and stable, while pH value, temperature, concentration of nutrients, dissolved oxygen, etc. are maintained at a certain level, And adjustments are made from outside the system to maintain continuous growth and fermentation of bacteria at a constant growth rate, thereby improving the growth efficiency and equipment utilization of fermentation.
Open continuous fermentation
In an open continuous fermentation system, microbial cells in the culture system flow out together with the fermentation broth, and the rate of cell outflow is equal to the rate of new cell generation. Therefore, in this case, the cell concentration can be kept in a certain stable state. In addition, if some of the fermentation broth that flows out is returned (fed back) to the fermentation tank for reuse, the device is called a circulation system, and the device that does not reuse the fermentation broth is called a non circulation system.