2015/11/1/ · This article discusses many of the problems that can arise related to large-scale industrial fermentation vessels (that is, those with a capacity up to 1 million gal) that are increasingly being used for industrial bioprocesses. It also presents recommendations for appropriate CIP and sterilization design for large-scale systems.
2023/12/8/ · This involves exploring innovative approaches such as insect-based food and feed production, repurposing agrifood waste and implementing aquaponic and hydroponic systems. His work includes cellular agriculture, precision fermentation, food safety, microbiome, bioprocess engineering and artificial intelligence-assisted food
2021/12/1/ · In the later stage of dry-AD, the pH value was stable at 7.3–7.4, and no acidification occurred during the entire dry-AD process. In addition, the ORP value in the fermentation system ranged from −150 mV to −350 mV at different CD:CS (Fig. 3). The ORP value obtained with a CD:CS of 1:2 was lower than the ORP values obtained with
2024/5/1/ · Microbial fermentation is a metabolic process in which microorganisms, such as bacteria and fungi, convert organic compounds into simpler substances without oxygen. This process typically involves
2022/1/1/ · Ne vertheless, interest in plant based foods increased by 532.8%. 5.4 Recent developments in food fermentation. compared to 110.3% for gut health foods over the last 4 years (2016–2020) ( Ravi
Dry anaerobic digestion (dry-AD) allows high-solid digestion; however, dry-AD application is limited because it is prone to blockage and intermediate inhibition. Here, we reported innovative continuous dry co-digestion systems at both lab and pilot scales. The effects of digestate recirculation rati
Recently, 15,400 IU ml-1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems
2021/1/1/ · The innovative technology used for efficient production of upstream processes includes environmental parameters, high throughput systems, statistical media optimization, single-use devices, and continuous upstream processing (Chung et al., 2018). Novelty in microbial fermentation technology is determined by demand for cost-effective
2021/4/27/ · Termed as precision fermentation or synthetic biology, the technology is now heralded as a potential substitute for traditional fermentation. At its heart is the
2023/2/27/ · Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This
2019/8/9/ · Solid-state fermentation (SSF) is, by definition, a technology carried out in absence or near absence of free water. Therefore, it allows the use of solid materials as substrates for further biotransformation. SSF has gained attention in the last years being reported as a promising eco-technology that allows obtaining bioproducts of industrial
2009/5/28/ · An innovative consecutive batch fermentation process was developed for very high gravity (VHG) ethanol fermentation with the self-flocculating yeast under high biomass concentration conditions. On the one hand, the high biomass concentration significantly shortened the time required to complete the VHG fermentation and the
2022/9/8/ · Therefore, the MCF system, which approximates PFR, achieves higher product titers and yields than a single-stage CSTR (or called a chemostat). For example, the yeast S. cerevisiae in a five-stage continuous fermentation system was able to produce ethanol>130 g/L when the first-stage reactor was supplied with 320 g/L glucose [45].
2023/1/14/ · The science relating to strain engineering, fermentation, downstream processing, and food ingredient functionality that underpins developments in precision fermentation for the production of proteins, fats and oligosaccharides is examined.
