The manufacture of L-tryptophan, an essential amino acid, using microbial fermentation involves the utilization of microorganisms to produce and accumulate L-tryptophan through metabolic pathways and […]
Microbial fermentation is a metabolic process employed by microorganisms to convert organic compounds into simpler molecules, such as pyruvate. Pyruvate is a key intermediate in […]
When we think about fermentation design we are considering what the properties are that makes for the ideal fermenter. Fermentation is primarily about supporting growth of […]
The unfolded protein response (UPR) is a cellular stress response mechanism that is activated when the endoplasmic reticulum (ER) in a cell is overwhelmed by […]
Size-exclusion chromatography (SEC), also known as gel filtration chromatography, is a widely used analytical technique in the field of biochemistry, biotechnology, and pharmaceutical sciences. It […]
Rhodotorula toruloides is a yeast species that has gained increasing attention as a bio-oil producing microorganism in recent years. Bio-oil, also known as pyrolysis oil […]
Bacteriolytic enzymes, such as lysostaphin, have been proposed as potential alternatives to antibiotics for the treatment of bacterial infections. These enzymes work by breaking down […]
Nanofiltration (NF) is a membrane separation technology that is used extensively in biochemical engineering for the separation, purification, and concentration of biomolecules and other compounds. […]
Costing the engineering of microbes especially for what is now called precision fermentation is a topic of considerable interest to anyone embarking on defined protein […]
Antimicrobial peptides (AMPs) produced by Bacillus species are a fascinating and diverse group of molecules that have garnered significant attention in the fields of microbiology, […]
Sensitivity analysis is a powerful tool used in bioprocess engineering to evaluate the sensitivity of a bioprocess model to changes in input parameters. It helps […]
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
Food quality and nutrition offer plenty of commercial opportunities for the producer of food processing enzymes simply because these proteins are ubiquitous, wide-ranging in scope […]
The kinetics of cell growth and generation of products is one of the important features of monitoring a fermentation and helps to explain the functioning […]
The ABE fermentation is an acronym for acetone-butanol-ethanol fermentation. This particular fermentation is extremely well studied and was one of the first to be examined […]
In plant cell culture, the ratio of auxins to cytokinins plays a crucial role in determining the developmental fate of cultured cells and tissues. When […]
Ribosomes are key to protein synthesis in the cell whether it be a prokaryote or eukaryote. Ribosomes were first observed in 1953 by the Romanian […]
Downstream processing refers to the process steps taken following fermentation of microorganisms to the final product specification. The fermentation is sometimes referred to as a […]
Physics-informed neural networks (PINNs) are a class of machine learning algorithms that combine neural networks with principles from physics or other domain-specific knowledge. These networks […]
Methanogenesis is the process used by microorganisms to produce methane (CH4). The reason it is so important and of interest to many is that methane […]
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