Table 3. Current bioreactors for precision fermentation in the production of fat and protein

Bioreactor type	Protein/fat produced	Microorganism	Volume (L)	Yield	Temperature (°C)	pH	Aeration rate (vvm)	Reference1)
Stirred tank reactor	Beta-lactoglobulin (protein)	Pichia pastoris	5–1,000	5–10 g/L	20–28	5.0–6.5	0.5–1.5	Ostergaard et al. (2000); Reihani and Khosravi-Darani (2019)
Stirred tank reactor	Triglycerides (fat)	Yarrowia lipolytica	50–500	30%–60% lipid of dry cell weight	25–30	5.5–7.0	0.5–1.0	Abghari and Chen (2014); Ledesma-Amaro and Nicaud (2016)
Perfusion reactor	Lactoferrin (protein)	Saccharomyces cerevisiae	10–200	2–4 g/L	28–32	4.5–6.0	0.2–1.0	Janakiraman et al. (2015); Ostergaard et al. (2000)
Fixed bed reactor	Casein micelles (protein)	Escherichia coli	10–50	1–2 g/L	30–37	6.8–7.2	0.1–0.5	Fang et al. (2022); Ostergaard et al. (2000)
Single-use bioreactor	Whey proteins (protein)	Kluyveromyces lactis	1–500	8–12 g/L	25–30	4.5–6.0	0.2–1.0	Oda and Nakamura (2009); Ostergaard et al. (2000)
Wave bioreactor	Lipid globules (fat)	Mortierella alpina	1–20	15%–20% lipid content	22–28	5.5–6.5	0.5–1.0	Jones et al. (2017); Ostergaard et al. (2000)

Detailed process parameters, including nutrient concentrations and the induction strategy for each approach, may vary depending on the strain and production conditions from the selected studies.