Laboratory fermenters are classified into several types, each with its own set of characteristics and applications. The following are the most commonly used laboratory fermenters: Batch Fermenters: The simplest type of fermenter is a batch fermenter, in which the culture is grown in a single batch without the addition of fresh media. These fermenters are used to make enzymes, antibiotics, and other products that do not require a constant supply of nutrients. Continuous fermenters are used for large-scale production of products that require a constant supply of nutrients. These fermenters allow for the addition of new media as well as the removal of spent media while maintaining a constant volume of culture. Fed-Batch Fermenters: These fermenters combine batch and continuous fermentation. To maintain a constant volume of culture, these fermenters allow for the addition of nutrients at regular intervals. They are widely used in the manufacture of high-value products like recombinant proteins.