MICROBIAL CULTURE
(b) Explain the terms batch culture & continuous culture
(c) Compare advantages & disadvantages of batch and
continuous culture with reference to the production of 2 0
metabolites (e.g: penicillin), enzymes (e.g: protease) and
biomass (e.g: mycoprotein)
Microorganisms
Use for human:
Mining
Antibiotic
(penicillin)
Enzymes
Biomass
(mycoprotein)
etc.
Batch Culture
= to grow cells in a closed system
no input to or output from the system
Cells are inoculated into the nutrient medium
Incubated for a period of time for growth
To promote the production of secondary
metabolites
Growth curve
Growth Curve of Microbial Population
Advantages of Batch Culture
the culture is easy to set up
the environmental conditions are relatively
easy to control
the same vessel can be used for different
processes at different times (cost effective)
if the culture becomes contaminated, it is only
one batch that is lost (cost effective)
Suitable for the production of secondary
metabolite such as penicillin.
Continous Culture
= to grow cells in an open system
Continuous input and output
Input fresh nutrient medium
Output used medium, cells &
products
To maintain a constant environmental condition
To maintain cells at exponential phase
Continuous production of growth associated products
(e.g. biomass & 1o metabolites)
Continuous culture (Cont)
Growth curve:
Advantages of Continuous Culture
it can be carried out in smaller vessels
growth and product formation at exponential phase
can be maintained for prolonged periods of time
production is almost continuous
Has higher productivity than batch culture for growth
associated products
the high productivity for biomass and intra- and extracellular enzymes is more cost effective
Fermenter does not have to be emptied, cleaned and
refilled very often (< down time)
Disadvantages of Continuous Culture
blocking of inlet pipes due to microbial
growth, clumping of cells and foaming
needs sophisticated equipment & highly
trained staff to maintain constant
environmental conditions.
difficult to control all the environmental factors
not suitable for the production of secondary
metabolites.
A typical fermenter
Laboratory fermenters
Laboratory fermenter
Scaling up
fermenter
Scaling up
fermenter
Industrial fermenter
Industrial fermenter
Industrial fermenter
Recap
Batch culture
Continuous culture
Growth curve
Advantages & disadvantages
Three examples of fermentation
Manufacturing penicillin
Manufacturing enzymes
Manufacturing mycoprotein
Manufacturing Penicillin
Inoculated morg: Penicillium (fungus)
Final product: Penicillin
By fed batch culture
Add: Carbohydrate source
(corn steep liquor)
Duration: Every 30 mins
Penicillium
10 metabolites: CO2 + ethanol
20 metabolite: Penicillin
Manufacturing Enzymes
Important in industry, medicine or food
technology
Manufacturing Enzymes
Enzyme production occurs in 2 stages:
Growing of microorganisms
Extraction, purification and concentration of
product (enzyme)
Manufacturing Enzymes
Inoculated morg: Bacteria / fungus
Final product: Enzyme
Add: 1) Carbohydrate source
(waste product)
2) Nitrogen source
(urea, ammonium salts)
Enzymes
Manufacturing Enzymes
Thermophilic (heat-loving) organisms are used
E.g: Bacillus stearothermophilus
Live in hotsprings
Can live up to 700C
Used in products such as biological washing powders
Manufacturing Mycoprotein
Mycoprotein = fungus protein
Mainly made by Fusarium graminearum
Fusarium graminearum
Manufacturing mycoprotein
A very good meat substitute
High in protein, low in fat
QuornTM is a very popular brand in Europe
and USA on mycoprotein product
Manufacturing mycoprotein
Inoculated morg: Fusarium graminearum
Final product: Mycoprotein
By continuous culture
Unlike normal fermentation, no stirrer is used.
