Microbial fermentation process optimisation for abundant target molecule production
The target molecule can be a protein, a lipid, a flavour compound, a fragrance, an enzyme, a growth factor, a pigment, or another class of molecule.
Host strain development
Novel biosynthetic pathway discovery for fermentation-derived functional molecule production
Many of the desirable properties of food derive from specific functional molecules (e.g., specific lipids, enzymes, and volatile compounds). These molecules include proteins and small molecules with defined structures that allow them to interact with other food matrix components or directly with a consumer’s senses to generate particular flavors, aromas, and textures.
Novel microbial strain discovery to enhance industrial production efficiency
Microbial strains offer immense biological diversity, which can be leveraged to identify or create strains with enhanced growth potential, nutritional characteristics, flavor profiles, or feedstock preferences.