Blue Horizon’s Post

#Precision #fermentation refers to using microorganisms, such as bacteria, fungi, and yeast, to produce various products, including food, beverages, and pharmaceuticals. This technology involves using advanced #biotechnology tools, such as genetic engineering, to design and optimize microbial strains for specific applications. 👉 For more details, check out the full article here: https://lnkd.in/gZkYzYiR The precision fermentation market has gained significant attention, primarily due to its potential to address several sustainability and health-related issues. For example, precision fermentation can help reduce the environmental footprint of traditional agriculture by producing food and beverages without the need for large amounts of water, land, and other resources. Additionally, precision fermentation can be used to produce plant-based proteins that are more sustainable and healthier than animal-derived proteins.

#snsinstitution #snsdesignthinking #snsdesignthinkers Precision fermentation is quickly developing as a transformational force in the food processing sector, taking advantage of biotechnology advancements to produce highly specialized ingredients on an unprecedented scale. Unlike traditional fermentation, which uses naturally occurring microorganisms to make a wide range of chemicals, precision fermentation employs genetically engineered microbes to manufacture single, focused molecules. This technique enables the manufacture of complex proteins, enzymes, and even lipids that closely resemble those present in animal products, paving the door for more sustainable and ethical food production. The end result is not just a reduction in the environmental impact of food processing, but also the possibility of addressing global food security by developing alternate sources of nourishment.

🎉 Exciting Research Updates! 📚 I'm thrilled to share that our latest article, which explores operational perturbations on anaerobic fermentation, has just been published! This study provides valuable insights that can enhance bioprocess stability and efficiency. 🧪🌿 You can check it out here: https://lnkd.in/dQr9NMrv Earlier this year, we also published another paper, focusing on the optimization of hydraulic retention time (HRT) and pH in the anaerobic fermentation of food waste. This research contributes to the advancement of waste-to-energy processes. 🌍💡 Read more about that work here: https://lnkd.in/dhj6gPRu Grateful for the opportunity to contribute to this field and to work toward more sustainable solutions! 🚀 #Research #AnaerobicFermentation #Biotechnology #Sustainability #WasteToEnergy

I am pleased to share with you my latest publication on #Fermentation2024. The article is part of the special issue Fermented Dairy Products: from Artisanal Production to Functional Products and Beyond. The work focused on the use of #Lipomyces starkeyi yeast to produce microbial oil for potential use as a biolubricant. The yeast was grown on ricotta cheese whey, better known as "SCOTTA", an important by-product of the dairy industry that would incur significant disposal costs.  Today, the reuse of waste products from a circular economy perspective is a necessary strategy. Thanks to my colleagues Claudio Mandalá, Carmela Migliori and Laura Bardi for their great work. #biotechnology #fermentation #circulareconomy

𝗣𝗼𝘄𝗲𝗿-𝘁𝗼-𝘃𝗶𝘁𝗮𝗺𝗶𝗻𝘀: #𝗺𝗶𝗰𝗿𝗼𝗯𝗲𝘀 𝗽𝗿𝗼𝗱𝘂𝗰𝗲 𝗳𝗼𝗹𝗮𝘁𝗲 𝗳𝗿𝗼𝗺 𝘀𝗶𝗺𝗽𝗹𝗲 𝗯𝗮𝘀𝗶𝗰 #𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: Take some carbon dioxide, hydrogen, and oxygen plus electricity from renewable sources – a bacterium and baker’s yeast need little more to produce proteins for human nourishment and the essential vitamin B9 in a conventional laboratory bioreactor system. This was the result achieved by a research team led by Professor Lars Angenent from Environmental Biotechnology at the University of Tübingen during the further development of his power-to-protein system. The new protein product with folate B9 can serve as a vegan basis for meat substitutes, potentially offering a long-term, climate-friendly way to feed a growing world population. The study has been published in Trends in Biotechnology. 𝗥𝗲𝗮𝗱 𝗺𝗼𝗿𝗲: https://lnkd.in/ethuZJcS Eberhard Karls Universität Tübingen, Lisa Marie Schmitz, Dr. Lisa Obermaier

Researchers at DTU - Technical University of Denmark have discovered a novel way to turn industrial waste into a sustainable food source. By harnessing the unique properties of the yeast Debaryomyces hansenii, scientists have developed a process to convert salty waste streams from industries like cheese and pharmaceutical production into protein-rich products. As Associate Professor José Martinez explains, "It was plug and play." This innovative approach holds immense potential for reducing environmental impact, cutting food production costs, and addressing global food security concerns. Manuel Quirós works as a specialist at Novo Nordisk and, like Martinez, has researched the yeast type D. hansenii. Martinez sees great opportunities in, e.g., milk substitutes, artificial meat, various protein-based pigments, and enzy #foodtech #alternativeproteins #yeast #fermentation

Am thrilled to share with you that have successfully defended final year seminar on the topic "RECENT ADVANCES ON BIOTECHNOLOGICAL APPLICATIONS OF MICROBIAL ENZYMES" . The paper review unveil several developments in biotechnological applications of microbial enzymes in various sectors, exploiting their efficiency, specificity, and eco-friendly nature. These enzymes, generated from microbes including bacteria, fungi, and yeast, have varied applications across industries such as food, pharmaceuticals, textiles, and biofuels. Genetic manipulation techniques have enhanced yields, while fermentation procedures have optimized production. The studies focus on isolating enzymes from harsh environments and the production process encompasses selection, improvement, fermentation, harvesting, purification, formulation, and quality control procedures. Microbial enzymes drive activities including food processing, trash management, and biofuel creatio and also they represent sustainable, efficient solutions with broad industrial applicability. Special thanks to my supervisor Dr Adelere Isiaka for his support and encouragement and to my scholar Oluwaseyi Akinpelu for his guidance. #Finalyearbrethren #DepartmentOfMicrobiology #FederalUniversityofTechnologyMinna

PeerCite article "KOJIC ACID : BRIDGING SUSTAINABILITY AND INNOVATION WITH FUNGAL BIOTECHNOLOGY,APPLICATIONS IN COSMETICS AND FOOD INDUTRIES" by YAMINI CHALLA highlights the potential of using agro-industrial wastes as cost-effective substrates for producing kojic acid, a valuable compound with applications in cosmetics, pharmaceuticals, and food preservation. By optimizing fermentation conditions using fungal strains like Aspergillus oryzae and Aspergillus flavus, significant yields were achieved, demonstrating that sustainable production methods can rival conventional techniques. This research paves the way for environmentally friendly industrial practices, reducing waste and production costs while exploring new biotechnological applications of kojic acid. #kojicacid #biotechnology #cosmetics #foodindustries #Penicillium #Aspergillusoryzae #crystallization #solventextraction #antibacterial #antioxidant #linkedin

Researchers at Tokyo University of Science have bioengineered an enzyme capable of converting plant waste into vanillin, the compound responsible for vanilla's iconic aroma. 🍦😋 Natural vanillin, sourced from vanilla orchids, is scarce and expensive, and synthetic alternatives just don't taste the same. To address this problem, Professor Toshiki Furuya and his team genetically modified the enzyme "Ado" to interact with ferulic acid, a compound found abundantly in agricultural waste like rice and wheat bran, effectively transforming it into vanillin in a one-step process. 💡 This method has the potential to make the production of natural vanillin more accessible, affordable and sustainable. 👏👏👏 Via SynBioBeta #CoESB #SyntheticBiology #EngineeredBiology #SyntheticBiologist #Vanilla Australian Research Council

Unlocking the Potential of Microalgae for a #Sustainable Future 🌱 I am excited to share my research interests in the transformative field of algae-based food systems. Below are key areas I’m passionate about, and I’d love to hear your thoughts, ideas, or relevant groundbreaking studies to explore new perspectives! 🔬 """Optimizing Dietary Alternatives for #Diabetic Patients Using #Chlorella vulgaris"" *Investigating alpha-amylase and alpha-glucosidase inhibitory peptides in Chlorella vulgaris. *Developing protein-enriched pasta with enhanced peptide stability for improved glycemic control. *Core Skills: HPLC, LC-MS/MS, enzymatic hydrolysis, pulsedel ectric field #PEF. 🌊 """Enhancing #Spirulina for Broader Dietary #Acceptance""" *Bioengineering approaches to reduce off-flavors caused by sulfur compounds and aldehydes. *Exploring flavor-modified spirulina proteins in food formulations like emulsions and foams. *Assessing the impact of processing conditions (e.g., temperature) on spirulina’s structural and sensory properties in baked goods. 🩸 """#Iron-Rich Microalgae for Vulnerable Populations""" *Designing bioprocesses to produce microalgae with high iron bioavailability using: #Heterotrophic cultivation #Metabolic engineering #PEF technology *Translating knowledge from algae biotechnology into nutrient-dense products for public health. 🌏 My Vision My overarching goal is to develop #affordable, #scalable algae-based products that meet consumer needs while supporting sustainable food systems. By leveraging the resilience of #extremophilic microalgae, I aim to contribute to a #circular bioeconomy that enhances nutrient #bioavailability and reduces environmental impact. #AlgaeBiotechnology #FoodScience #Sustainability #Bioengineering #CircularEconomy #DiabetesResearch #NutrientDenseFoods #StephenMayfield #IraIkelevine #Cyanotech #MattCuster