Vol. 6, Issue 6 (2017)
An overview of microbial cell culture
Author(s): A Rouf, Varsha Kanojia, HR Naik, Bazilla Naseer and Tahiya Qadri
Abstract: A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture media under controlled laboratory conditions. Microbial cultures are foundational and basic diagnostic methods used extensively as a research tool in molecular biology. Microbial cultures are used to determine the type of organism, its abundance in the sample being tested, or both. It is one of the primary diagnostic methods of microbiology and used as a tool to determine the cause of infectious disease by letting the agent multiply in a predetermined medium. Basic Constituents of Media for microbial cell culture include Inorganic salts, Carbohydrates, Amino Acids, Vitamins, Fatty acids and lipids, Proteins and peptides, Serumand Trace Elements. Further more culture media are classified on the basis of consistency viz., solid medium, solid media and liquid (broth) medium. Similarly synthetic and non synthetic medium constitute the classification based on composition while as on the basis of functional use, purpose and application microbial cell culture are classified as general purpose media, enrichment medium and selective and enrichment medium. This review article covers all the aspects of bacterial cell culture viz., preparation and storage of different culture media with suitable examples and conditions favouring the growth of the cultures viz., environment for microbial growth, aeration and mixing, sterilization etc. Besides components and working of fermentor employed for microbial cultures have been covered including the method of bacterial cultures like batch culture, feed batch culture, continuous culture and synchronous culture along with suitable figures and diagrams.
How to cite this article:
A Rouf, Varsha Kanojia, HR Naik, Bazilla Naseer and Tahiya Qadri. An overview of microbial cell culture. Journal of Pharmacognosy and Phytochemistry. 2017; 6(6): 1923-1928.