Precision Fermentation
The main distinction between precision fermentation and general fermentation is that the microorganisms used in precision fermentation, are designed to create a particular end product. Precision is a more advanced kind of metabolic fermentation, where living organisms convert organic chemicals from the feed stock into usable components. With the help of certain enzymes, a lot of biomass is produced, the microbes are multiplied and bred in small factories. The target product is recovered and refined to produce a functional product once a critical mass has been reached. One application of this kind of fermentation is the production of chymosin, a type of rennet that is used to make cheese. It uses organisms such as yeast to produce pure dairy or egg proteins or ingredients such as heme.
Short definition:
Precisely designed microbes to produce specific ingredients.
Key features:
- Host usually not present in the final product
- Uses novel inexpensive feedstocks to produce high value ingredients (e.g., byproduct to produce proteins)
- High purity-purification step
Product examples:
Protein and Non-protein molecules (flavouring agents, vitamins, pigments, fats, antioxidants).
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