Batch fermentation techniques are procedures for carrying out a discrete cultivation run from inoculation to harvest without a continuous replacement of culture broth [1]. A defined volume of medium is charged before inoculation, and the culture then progresses through lag, growth, production, and decline phases as nutrients are consumed and metabolites accumulate [1][2]. The technique includes preparation and sterilization of the medium, inoculum transfer, regulation of temperature and pH, control of aeration and agitation when required, sampling, and selection of a harvest criterion [2]. In a strict batch, no feed is added after inoculation, although pH-control reagents, antifoam, or gases may still enter the vessel. The resulting time trajectory reflects the starting composition, inoculum physiology, vessel environment, and organism-specific responses to nutrient depletion and product inhibition [1][3]. Batch operation is widely used for screening, seed-train development, food and beverage fermentations, and processes in which a reproducible finite run is preferable to long-term steady-state operation [4].
- batch culture
- inoculum development
- finite cultivation
- harvest criterion
Fermentation and Sensory Analysis·Food Science·Agricultural and Biological Sciences·Life Sciences
References
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- Christopher J. Hewitt; Alvin W. Nienow. The Scale‐Up of Microbial Batch and Fed‐Batch Fermentation Processes; Elsevier: Amsterdam, NX, Netherlands, 2007; pp. 105-135. [CrossRef]
- Fadzlie Wong Faizal Wong; Murni Halim; Arbakariya B. Ariff. Extractive Fermentation Employing Ion-Exchange Resin to Enhance Cell Growth and Production of Metabolites Subject to Product or By-Product Inhibition; IntechOpen: Rijeka, Croatia, 2018. [CrossRef]
- Pragati Singh; Niharika Arya; Shalini Sharma; Ankita Sharma; Prasad Rasane; Supriya Singh Gaur; Sawinder Kaur; Mahendra Gunjal; Hasan Kiliçgün; Jyoti Singh; A comprehensive review of fermentation technologies in food processing: from traditional to cutting edge. Turk. J. Agric. For. 2025, 49, 448-467. [CrossRef]