Fermentation Agents Development Service
The development of fermentation agents effectively promotes the fields of food processing, dairy production and bioengineering. Based on its knowledge and relevant experience in microbiology, bioengineering, and food technology, Aprofood combines the advantages of each discipline to provide comprehensive support for fermentation agents development.
Types of Fermentation Agents
Yeast
Yeast is a single-celled eukaryotic organism that performs alcoholic fermentation.
Lactic acid bacteria
Lactobacillus is a probiotic that ferments carbohydrates into lactic acid. It can be used to break down proteins, sugars in food.
Acetic acid bacteria
Acetic acid bacteria have quite strong alcohol dehydrogenase, aldehyde dehydrogenase and other oxidizing enzyme system vitality.
Aspergillus
Aspergillus is a group of fungi commonly used to make fermented foods and condiments. For example, monascus purpureus went is used to make red currant rice and red currant wine.
How to Choose the Suitable Fermentation Agents?
During the process of fermentation agents development, a suitable microbial strain needs to be selected, and the factors to be considered may include the following.
- Need for target product
The type and nature of the desired fermentation product should first be considered, and microbial strains with suitable metabolic pathways and synthesis capabilities should be selected.
- Laboratory evaluation
The growth characteristics, metabolic capacity, product synthesis ability and stability of the strain also need to be evaluated to determine its suitability for fermentation agent development.
- Economic feasibility
Microbial growth characteristics, culture conditions and scalability need to be considered. In addition, the cost of production of microbial strains, complexity of culture conditions and feasibility of scale-up need to be considered.
Our Service
With extensive experience in microbial research, Aprofood understands the various processes of food additive development, and accurately and timely access to the data needed to face the challenges of fermentation agents. Currently, our services cover all types of fermentation agents development, including but not limited to the followings.
Yeast Development Services
Yeast development requires the use of high-throughput sequencing technology, which leads to the genome sequence of yeast for genetic modification. In order to modify yeast strains, it is possible to develop effective strategies based on the rapid analysis of large amounts of data.
Aspergillus Development Services
Aspergillus development requires systematic genetic modification and the combination of histology and molecular biology technologies to build a mature expression system to accelerate the efficient industrialized production of Aspergillus.
Acetobacter Development Services
Acetobacter development needs to be carried out through genetic engineering techniques and then Acetobacter strains are modified to enhance their ethanol oxidation and acetic acid production capabilities.
Lactic Acid Bacteria Development Services
Lactobacillus development uses artificial intelligence strategies to obtain Lactobacillus genome-wide data, which can be used to build a Lactobacillus precision screening model and visualization platform to obtain compliant Lactobacillus.
Fermentation Agents Development Process
The procedures for fermentation agents development include steps such as selection of fermentation agents, optimization, metabolic engineering, small-scale production, and product evaluation.
First, a microbial strain or yeast strain with the desired properties needs to be screened and characterized. After screening, the microorganisms need to be cultured and isolated in the laboratory.
Optimization of the culture conditions of the fermentation agents includes media composition, temperature, pH, oxygen supply, to promote the growth and metabolic activity of the selected microorganisms.
Metabolic engineering involves altering the metabolic pathways of a microbial strain in a way that improves its quality.
After laboratory validation, the fermentation agents needs to be placed in large-scale fermentation facilities. In these facilities, the microorganisms are grown and fermented by providing appropriate culture conditions and nutrients.
The effect of fermentation is tested and evaluated to ensure that it meets the customer's expectations. Tests include product activity, stability, safety and quality.
Advantages of Our Fermentation Agents Development Service
Extensive experience
We have extensive experience in the field of food technological additives development.
Customized solutions
We can provide customized solutions for food technological additives development based on specific customer needs and project objectives.
Advanced technology
We have advanced laboratory facilities and technology platforms.
Strict quality control
We are committed to providing high-quality research results and reliable data support.
Aprofood is committed to providing high-quality and efficient food ingredient development services and working with customers to achieve project success. Keep in touch with us and we will develop the most appropriate solution for your project.
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