Continuous fermentation using electrodialysis

Many papers on continuous fermentation using electrodialysis have been reported.34 If ionic products produced in the fermentation broth amino acids, carboxylates, etc. are removed from the broth by electrodialysis, continuous fermentation becomes possible. The diffusion behavior of organic acids, such as, acetic, propionic, lactic, tartaric, oxalic, or citric acid through cation78 and anion79 exchange membranes has been studied in detail in connection with the removal of organic acids from the fermentation broth, and in applications in the food industry. 

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