Microbial Precision Fermentation
Modern biotechnology opens avenues to expand the use of microorganisms on an unprecedented scale to help build sustainable systems for healthy food production.
Scaling fermented solutions
Microbial- or Precision fermentation is known to be very scalable using different microbes to economically produce ingredients at large volumes. Precision fermentation will continue to play a significant role in the production of next generation food ingredients and supporting ingredients such as growth factors, enzymes, preservatives and peptides.
Resources
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2 Mar 2023
Biocatalysts Ltd launch Nuclease for the growing precision fermentation market
Nuclease 46L has been designed specifically as a cost-effective solution for the elimination of nucleic acids in a wide range of biotechnology applications.
25 Jul 2022
Precision Fermentation – a bio-based route to alternative protein
Nutrition in industrialised countries will move away from meat and dairy consumption towards alternative sources of protein and foods. These will rely on plants, microorganisms and cell cultures. Biotechnology will be the key enabler. This is where we come in.
14 Dec 2021
How is Precision Fermentation Accelerating Food Innovation?
Microbial- or precision fermentation is a technology that has been widely used in different industries for decades. It is known to be very scalable using different microbes to produce ingredients at large volumes.
11 Jun 2021
From Vegetarian for a Day to a True Vegan Lifestyle
Dr Patrick Lorenz, Senior Business Development Manager at BRAIN AG, provides his insights into a market innovating to cater for diverse dietary preferences.
18 Jun 2020
Biocatalysts’ Various Protein Production Hosts for Optimising Expression
At Biocatalysts we are able to offer highly versatile protein production hosts to address our customers’ needs and develop our own novel enzymes.
27 Jan 2020
Challenges of Plant Proteins in Replacing Animal Proteins
Proteins form a significant part of ingredients used in the food industry. Plant proteins are an obvious choice as substitutes to meat, egg, gelatine and milk are not easy however they do come with their challenges.
Case Study
Development of a Novel Lipase for European Funded Horizon 2020 Project LIPES
Identifying a greener and more sustainable solution for the modification of different vegetable oils to produce a range of fatty acids.
Case Study
Successful Development of a New Enzyme using Pichia Pastoris
Producing a bespoke lipase for use in an innovative new application for fat and oil processing in the food industry.
Related Products
Nuclease 46L
Broad specificity food grade endonuclease for the efficient hydrolysis and removal of nucleic acids in a wide range of biotechnology applications..
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