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.
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.
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.