Related Experiment Video
Updated: Jul 4, 2026
08:18
Automated Microbial Cultivation and Adaptive Evolution using Microbial Microdroplet Culture System (MMC)
Published on: February 18, 2022
Control of Escherichia coli-Candida utilis continuous, competitive mixed-culture system using the dynamic matrix
C F Goochee1, R T Hatch, T W Cadman
1Department of Chemical and Nuclear Engineering, University of Maryland, College Park, Maryland 20742, USA.
Biotechnology and Bioengineering
|January 15, 1989
Summary
Researchers controlled a mixed culture of yeast (Candida utilis) and bacteria (Escherichia coli) using dynamic matrix control (DMC). This study successfully stabilized the microbial community at a metastable equilibrium point via automatic control.
Area of Science:
- Microbiology
- Biotechnology
- Control Engineering
Background:
- Mixed microbial cultures are crucial in industrial biotechnology.
- Maintaining stable populations in competitive cultures is challenging.
- Previous methods lacked precise control over metastable states.
Purpose of the Study:
- To investigate the automatic control of a continuous, competitive mixed culture.
- To stabilize the microbial community at a metastable equilibrium point.
- To demonstrate the application of advanced control algorithms in microbial systems.
Main Methods:
- Utilized a modified dynamic matrix control (DMC) algorithm.
- Tested the DMC algorithm in a simulated environment.
- Successfully implemented the DMC algorithm for real-time control.
Main Results:
- Achieved precise control over the continuous, competitive mixed culture.
- Successfully located and stabilized the mixed culture at a metastable equilibrium.
- Demonstrated the feasibility of automatic control for complex microbial consortia.
Conclusions:
- The modified DMC algorithm is effective for controlling mixed microbial cultures.
- Automatic control can stabilize microbial communities at metastable points.
- This work pioneers the use of control engineering for microbial consortia management.
Related Concept Videos
01:29Methods for Controlling Microbial Growth
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
01:14Batch vs Continuous Culture
Fermentation is a foundational biotechnological process used to produce pharmaceuticals, biofuels, enzymes, and food additives. Among industrial strategies, batch and continuous fermentation are the two most widely applied. Although both rely on microbial conversion of substrates into desired products, they differ markedly in operation, productivity, and suitability for specific applications.Batch fermentation occurs in a closed system in which nutrient media and inoculum are added at the...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:28Bioreactor Controls-I
Maintaining optimal conditions within fermenters is essential for maximizing microbial productivity and ensuring process efficiency. This lesson focuses on key parameters—temperature, foam, pH, carbon dioxide, oxygen, and pressure—and their precise measurement and control strategies in fermentation systems.Temperature ControlTemperature regulation is critical due to the exothermic nature of many fermentation processes. In small laboratory fermenters, temperature is commonly monitored using...
01:18Bioreactor Controls-II
In aerobic fermentations, oxygen is vital for microbial growth and metabolite production. Since air comprises only about 20% oxygen and the gas is poorly soluble in water—just 9 ppm at 20°C—supplying sufficient oxygen becomes a critical challenge, especially in high-demand processes like yeast growth or citric acid production. Even a fully saturated broth may offer only a few seconds of oxygen availability.To address this, sterile or scrubbed air is introduced into the fermentor via a sparger...