Teaching MPPSC Assistant Professor Mock Test Series 2025 Food Technology Food Preservation Fermentation
In batch fermentation:
1
Substrates are added to the system all at once and runs until product is harvested
2
Nutrients are continuously fed into the reactor and the product is siphoned off during the run
3
New batches of microorganisms are screened for increased yield
4
Small-scale production is used to synthesize product