This describes us about the growth pattern of a microbe in a fermenter. This factor has its own significance in determining the best batch timing for product recovery. A typical microbial growth curve is explained on the basis of a typical batch type fermentation which includes Lag phase, Logarithmic/Exponential phase, Static/Stationary phase and Death/Decline phase. Lag Phase is where we find no growth or very minimal growth in the fermenter. Reasons behind are inoculum inoculated into medium need to be adapted to the new environment.