Fermentation
Fermentation: a scientific art
Fermentation refers to the specific metabolic pathway though which complex substances are broken down into simpler ones, to support biological growth. Fermentation, a process utilized for millennia, has transcended its traditional boundaries to become a cornerstone of scientific innovation. This biotechnological tool harnesses the power of microorganisms to transform food preservation, enhance nutritional value, and even produce alternative proteins for a growing world.
The modern era has seen fermentation evolve into a sophisticated science, contributing to fields as diverse as industrial chemistry, medicine, and biofuels. From creating functional foods that promote health to engineering microbes that produce specific compounds, fermentation stands as a testament to humanity’s ingenuity and its relentless pursuit of progress.
Our working scope
Upstream bioprocessing
Process parameter optimization
Downstream bioprocessing
Scaling up
Areas of experience
Ethanol Fermentation
Madhuca longifolia, or commonly known as mahua, – is a tree with medicinal importance for the trial population of India.
Mahua flowers are a rich source of sugars, which is necessary for ethanol production. Easy availability is also a key factor due to their tolerant and resilient nature, and cultural importance.
Possible projects include – spirit, wine and non-alcoholic probiotics.
Grapes are the most common fruit used for winemaking worldwide. Grapes are naturally high in sugars and provide a good balance of acidity. Black plum, or commonly known as jamun, is also an indigenous source.
Precision fermentation can play an important role in producing consistent and healthy wines, looking to the emerging prospects of the global market.
Steroid biotransformation
Phytosterols are derived as a by-product of vegetable oil (like soy) refining and of manufacturing of wood pulp. Phytosterols contain the same four-ring nucleus as steroids, and can be converted to high-value steroids. Many bacteria, including Mycobacterium spp., are able to degrade phytosterols, and when growing on phytosterols, they accumulate the steroid intermediates androstenedione (AD) and/or androstadienedione (ADD).
The practical challenge with this conversion is that both the substrate and the product are lipophilic.
C 1-2 Dehydrogenation for conversion of androstenedione (AD) to androstadienedione (ADD). These are the precursors of sex and adrenal glands in human beings.
The practical challenge with this conversion is that both the substrate and the product are lipophilic.
C 1-2 Dehydrogenation for conversion of androstenedione (AD) to androstadienedione (ADD). These are the precursors of sex and adrenal glands in human beings.
Enzyme production
Recent innovations in the precision fermentation industry allows for the creation of tailor-made enzymes with enhanced catalytic properties, suitable for a wide range of substrates and adaptable to harsh processing conditions. Once we overcome practicle challenges of scaling up efficiently, precision fermentation holds great promise for the food and pharmaceuticals industry, offering a sustainable and cost-effective method for producing high-quality enzymes.
The use of solid-state fermentation (SSF) is also emerging as a viable alternative, due to its inexpensive CapEx and OpEx. As the technology matures, it is expected to play a pivotal role in future in the landscape of food processing, food supplements, pharmaceuticals and practical anti-pollution ventures.
Our team has a strong expertise in a range of enzymes, including Chitinases, Lipase, Protease, Cellulase, Hemicellulase and Pectinase. Alternatives to rennet and cell culture enzymes are our ongoing R&D.
Biomass Fermentation
Biomass production through fermentation is a promising avenue for generating renewable energy, particularly bioethanol, from non-edible sources. Recent studies have explored the co-fermentation of these marine biomasses, which has shown potential to enhance bioethanol yields and lower production costs. The prospects of biomass fermentation are significant, with ongoing research aimed at optimizing the process through improved pretreatment methods, hydrolysis, and fermentation techniques.
Biomass fermentation is one of the most efficient ways to produce lots of protein. The microorganisms used in fermentation reproduce and grow very quickly. The doubling time of these microorganisms is hours, compared to months or years for animals.