Differences between batch, fed-batch and continuous batch culture.

Mode of fermenter y y System Batch Closed system. Nothing is added during the process except oxygen, antifoam, acid/base. y y Fed batch Nutrients are supplied to the fermenter during cultivation. No removal of the culture until the end of the process. y y Continuous batch Continuously supplied with fresh nutrients. The volume of the culture is kept constant by continuous removal of the culture liquid at the same flow rate as the feeding rate of fresh nutrient. Steady state (growth occur at a constant rate & in a constant environment) Brewing Biomass production Strain isolation & selection

y State condition y Produce biomass (primary metabolite & secondary metabolite) y y y Application y y y

Quasi-steady state

Bakers yeast fermentation Growth-associated product formation Toxic effects of medium components Fermentation subject to substrate inhibition High cell concentration Fixed Volume Fed-batch (limiting substrate is fed without diluting the culture) Variable Volume Fed-batch (volume changes with the fermentation time due to the substrate feed)

y y y

Type of approaches

Turbidostat (the feed medium contains all of the required nutrients in excess) Chemostat (the feed medium contains excess of all but one of the nutrients required for growth of the culture)

y y

y Advantages

Low contamination risk ability to run different successive phases in the same vessel Closed control of the genetic stability of the microorganism Operability and reliability (less likely to have instrument failure on short batch runs) Simplicity of use, depending on the microorganism used, can be finished within 24 hrs

y y y y

y y y

y y

y Disadvantages y

The high proportion of unproductive Build up of toxic metabolites (restrict cell growth and product formation.) Initial substrates concentrations may have to be limited due to problems with inhibition and repression effects Batch-to-batch variability

Production of high cell densities Controlled conditions Control over the production of by-products The mode of operation can overcome & control deviations in the organisms growth pattern Allow replacement of water loss by evaporation Increased of antibioticmarked plasmid stability No additional special piece of equipment is required as compared with batch fermentation. Requires previous analysis of the microorganism (its requirements & understanding of its physiology with the productivity) Requires a substantial amount of operator skill for the set-up, definition & development of the process. The quantities of the components to control must be above the detection limits of the available measuring equipment.

Higher productivity (longer periods of productivity with less downtime) Ability to relieve repression under specific nutrient limitation The effects of environmental or physical factors are more easily analyzed in a continuous system Evolution in these cultures can be readily studied

y y

The US FDA does not accept continuous culture in the production of therapeutic products as a Current Good Manufacturing Practice (cGMP) Not all products optimally in continuous processes Contamination can be a major problem in continuous cultivation Desired organism can be wah out and therefore a loss of product. Culture mutation can easily occur in continuous processes

BBS 2134 FOOD BIOTECHNOLOGY

Assignment 1

Name

: Fazrezan Abdul Hamid Muhd Fawzul Aleem Muhd Shahnas Kamal Raja Abdul Rahman Sahfutdin Suaidi

4102005831 4102007831 410200 4102005591 4103002571

Lecturer :