Abstract
The mean cumulative-age of microbes was defined, and a procedure of calculating the age thus defined was presented; examples of the calculation were given. A distinction between batch and continuous operations in fermentations will be revealed by using the concept of the mean cumulative-age of microbes.
Although an ultimate objective-whether or not the concept can be applied in the design and operation of a continuous fermentation-remains to be discussed, the cumulative-age concept and the procedure of calculating the microbial age are deemed worthy of attention in analyzing the experimental data, particularly of mycelial fermentations.
