Batch fermentation process refers to the process that starts with the inoculation and end with the retrieval of the product happens inside a single fermenter with no intermediate steps.
Some of the methods patented in USPTO are given below.
Patent no: 4,659,662 titled ‘Batch fermentation process’ with the abstract: Ethanol and fermented beverages such as beer or wine are produced in a batch process by contacting a fermentable substrate with yeast cells encapsulated within a porous, semi-permeable material. Contacting is carrier out in a vessel containing the substrate and a semi-permeable retaining means submerged in the substrate. Encapsulated yeast cells are maintained below the retaining means and in contact with the substrate during fermentation while being freely movable in a portion of the substrate. The retaining means is permeable to the substrate and is substantially impermeable to the encapsulated yeast cells. Preferably, the matrix encapsulating the yeast cells is an alginate gel.
Patent no: 6,365,383 titled ‘Method of producing erythritol by repeated fed-batch fermentation with the abstract: The invention relates to a method of producing erythritol by fed-batch and repeated fermentation of sugars by microorganisms which produce erythritol, characterised by the fact that the fermentation is started by introducing said microorganisms into a fermentation medium containing a concentration of sugars lower than 200 g/l, and the fermentation is continued by carrying out at least one fermentation cycle which comprises: at least one phase of adding substrates so as to maintain the concentration of total sugars at a value of between 0 and 200 g/l, at least one phase of separation of the fermentation medium into a concentrated fraction of microorganisms and another fraction enriched with erythritol, when there is total consumption of sugars, at least one phase of recycling recovered and concentrated microorganisms in the fermentation medium.
Patent no: 5,595,905 titled ‘Process control system for fed-batch fermentation using a computer to predict nutrient consumption with the abstract: A method for controlling nutrient concentration levels in a fermentation broth containing bacteria or a yeast and a nutrient is disclosed. A computer calculates the nutrient consumption rate of the broth for selected intervals of time between successive samples in real time by comparing the nutrient concentrations of the samples. Thus, the computer having the capability to predict an estimated rate at which the nutrient concentration is expected to decrease at selected sample intervals. Further, adding fresh nutrient to the fermentation broth at a rate and quantity based on the estimated rate to control nutrient concentration levels. Furthermore, a means for obtaining a series of samples and measuring nutrient concentrations is also disclosed.
Patent no: 6,942,962 titled ‘Computer monitoring and control of fermentation’ with the abstract: It is desirable to enhance reproducibility and control of batch fermentation processes. Some examples of these processes include: alcoholic beverage manufacture, and acetone and pharmaceutical production. A cellular yield curve defines the relationship between substrate utilization and cellular growth. The cellular yield curve is be used to create a mass balance between all of the reacting chemical species. This mass balance methodology is utilized to monitor the course of the reaction. The accurate description of the fermentation that is produced can facilitate reproducibility. Also, careful tracking of the course of the reaction can enable precisely timed interventions that will have an effect on the final outcome