Fermentation - Process transparency and control using flow cytometry
Current process control is directed towards the behaviour of the overall population and not towards individual cells. It is therefore necessary to have continuous analysis of the bioprocess, this involves measuring the direct influence of chemical and physical process variables on the micro-organisms at every point during growth.
The fermentative ability of micro-organisms in biotechnical processes is used to produce a large number of food and luxury items such as beer. In the main, microbial populations in such processes are axenic cultures which are controlled in a static process. Due to the proliferation of micro-organisms during the biotechnical process, growth conditions in this culture are never constant, they change all the time.
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