Continuous Fermentation

Continuous Fermentation is a mode of industrial fermentation in which sterile nutrient medium is continuously fed into a bioreactor while culture broth containing cells and products is simultaneously withdrawn at an equal rate, thereby maintaining a constant culture volume and near-steady-state conditions for prolonged microbial growth and product formation.

971

Publications

39.1K

Citations

2.6K

Authors

704

Institutions

Publications per year

2017–2026

58

Authors

2.6K

  1. CL
    Christophe Lacroix

    ETH Zurich, Switzerland

    11 publications · 468 citations

    11

    h-index

  2. IC
    Ichiro Chibata

    Institute of Applied Biochemistry, Japan

    10 publications · 863 citations

    10

    h-index

  3. PG
    Philipp Gerhardt

    Michigan State University, United States

    8 publications · 225 citations

    8

    h-index

  4. GG
    G. Goma

    Institut National des Sciences Appliquées de Toulouse, France

    8 publications · 269 citations

    8

    h-index

  5. JA
    J. A. Teixeira

    University of Minho, Portugal

    8 publications · 277 citations

    8

    h-index

1–5 of 2.6K

Venues

  1. Biotechnology and Bioengineering

    201 publications · 9.8K citations

    53

    h-index

  2. Applied Microbiology and Biotechnology

    55 publications · 2.4K citations

    30

    h-index

  3. Biotechnology Letters

    38 publications · 1.4K citations

    22

    h-index

  4. Journal of Biotechnology

    28 publications · 1.3K citations

    22

    h-index

  5. Applied Microbiology

    30 publications · 961 citations

    18

    h-index

1–5