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After this introductory chapter follows an outline of the project approach in chapter 2. The reversed food chain thinking is presented and the parallel development of the 6th Framework Program and ERA is brought into the analysis. Chapters 3 to 5 cover the resulting research priorities as developed in the project. Chapter 3 addresses consumer science, chapter 4 deals with issues in the area of food safety and health while chapter 5 focus on specific priorities in basic food science. A concluding remark in chapter 6 finishes this report. In order to generate a consistent structure, a working model for the research priorities was developed at an early. | Introduction to Fermentation Genetically modified Escherichia coli have been chosen as the host organism for each of the co-proteins to be produced. Each strain of E. coli will contain a different gene that is responsible for producing the desired co-protein. The modified E. colicells will be separately grown through the process of batch fermentation. This tutorial will introduce you to the following areas regarding batch fermentation Microbial Growth Phases Associated with Batch Fermentation Lag Phase Exponential Phase Stationary Phase Death Phase The Stages of Batch Fermentation Shake Flask Seed Fermentor Production Fermentor Microbial Growth in Batch Fermentation As the cells in a batch fermentation grow they follow a growth curve similar to the one shown here. The growth curve contains four distinct regions known as phases. They are as follows 1 Lag Phase 2 Exponential Phase 3 Stationary Phase 4 Death Phase Growth curve is from Shuler p. 161. log OD Microbial Growth in Batch Fermentation Lag Phase The first major phase of microbial growth in a batch fermentation process A period of adaptation of the cells to their new environment Minimal increase in cell density May be absent in some fermentations Shuler p. .
