A batch culture is a culturing system for growing microbes and producing microbial products by fermentation. It is a closed system meaning that the fermentation relies on a finite volume of liquid medium.
It has specific nutrients, temperatures, pressures, level of aeration and other conditions to optimise growth.
No nutrients are added nor waste products removed.
During incubation or fermentation, the microbes growing in this batch fermentation will complete a number of life cycles before all the nutrients are consumed and growth stops because they are all used up.
Typical batch fermentations include production of beer and wine.
Different types of batch culture occur including rotating culture, shake culture, stirred culture and spinning cultures.
Mathematical models have been developed to describe the growth of microorganisms.
A related type of fermentation process is the continuous fermentation or culture.
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