Continuous Cell Culture
March 6, 2018 | Terry Sharrer
Think of how ice cream is made. At home, ingredients go into a canister which gets cranked in ice. It makes a batch. In diary factories, the continuous expansion ice cream freezer has a constant flow of ingredients and finished product. This piece says “Continuous cell cultures rely on some type of cell retention mechanism that permits protein products to pass through to a collection system outside the bioreactor, while keeping productive cells inside. This process, known as perfusion cell culture, forms the basis of most continuous cultures. The terms “perfusion” and “continuous” are for all practical purposes synonymous in this context.” In this biotechnology, the key issue is scale of production. MORE
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