2017/1/1/ · Solid-state fermentation (SSF) is an alternative fermentation technique whose characteristics allow the re-use of agro-industrial and/or sub-products as substrate support for biotechnological production of low to high value biomolecules. It is very well stablished for certain traditional processes such as fermented food in the oriental countries.
2023/11/28/ · Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine
2023/3/30/ · The bioeconomy concept is a path from a fossil-based system to a bio-based one using renewable biological resources with a holistic approach. This concept aims for sustainable economic development by producing value-added products. The utilization of agro-industrial wastes for value-added end products focused on microbial fermentation.
2020/1/1/ · Industrial fermentation is a chemical engineering term used to describe the processes that utilize a chemical change induced by a living organism or enzyme, in particular bacteria, yeasts, molds, or fungi, that produces a specific product [1].Although in the biochemical context the word “fermentation” describes the anaerobic metabolic
Where target selection innovation for precision fermentation is headed . Thus, a great deal of optimization is possible in engineering industrial-scale production schemes to use unconventional feedstocks, including potential sidestreams from other industries. This presents potential gains for both economic viability and sustainability.
2024/4/1/ · Please contact clientservices@accessintel.com or call 1-888-707-5814 if you are unable to login. (Page 1) With the growth of ‘white biotechnology,’ industrial fermentation processes and large-scale fermenters will play a key role. Presented here are some design considerations In fermentation, microorganisms With the growth of ‘white
2023/7/24/ · The prevalence of organic solid waste worldwide has turned into a problem that requires comprehensive treatment on all fronts. The amount of agricultural waste generated by agro-based industries has more than triplet. It not only pollutes the environment but also wastes a lot of beneficial biomass resources. These wastes may be
2021/2/28/ · Industrial fermentation operations utilize microbial, animal and plant cells to manufacture essential products for several industries such as food, chemical, and pharmaceutical. The basic industrial principles and process design are similar in all applications; however, the adaptation of the biological, engineering, economic, and
2022/9/14/ · In the era of sustainable development, the use of cell factories to produce various compounds by fermentation has attracted extensive attention; however, industrial fermentation requires not only efficient production strains, but also suitable extracellular conditions and medium components, as well as scaling-up. In this regard, the use of
Microbial fermentation has been used for many years to produce ingredients such as enzymes where microorganisms transform one type of food to another (think beer or yogurt) and in the biopharma industry to produce vaccines and drugs. The same technology is now being applied to produce a new generation of proteins, fats and other functional
2009/7/1/ · Mannitol is an important polyol which is being used mainly in the food and pharmaceutical industries. The current techniques for the production of mannitol are reviewed. The present commercial production of d -mannitol takes place by hydrogenation reaction. The low d -mannitol yield, however, asks for the development of alternative
2019/11/1/ · This review focuses on recent developments in industrial enzymology, protein engineering, and the design and production of microorganisms. We highlight the latest recombinant DNA (rDNA) technology and tools of protein engineering. These advancements are delivering solutions that address the large unmet needs of customers
2018/4/10/ · Fermented meat is produced both by traditional and industrial processes. Europe is the largest producer of fermented meat products (Holck et al. 2015). They are mainly consumed for their rich sources of proteins, fat, essential amino acids, minerals, and vitamins (Biesalski 2005). For the production of more consistent, economic,
To increase the economic competitiveness of biological processes, continuous fermentation technologies are being developed that offer significant advantages in comparison with …
