Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

Scientists at ETH Zurich report that they have engineered bacteria in the laboratory to efficiently use methanol. The metabolism of these bacteria can now be tapped into to produce valuable products ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

Facing urgent protein scarcity, sustainable alternatives are critical, with microbial protein derived from methanol being recognized as a promising solution. Derived from renewable sources like biogas ...

Online process analytical technology (PAT) has grown in popularity in the biotechnology industry in recent years. Many fermentation scientists have been using Thermo Scientific™ process mass ...