Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...

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 ...

Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation.

Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation. They ...

The newly launched Eppendorf BioBLU® 3f was developed specifically for microbial bioprocessing in working volumes of 1.25 to 3.75 L, extending the full range of operation for single-use fermentation ...

AGC Biologics is sounding the alarm on a projected “microbial manufacturing crunch” as demand for large-scale fermentation capacity sharply increases. In a recent interview, Dieter Kramer, managing ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...