As part of March Madness 2016, Genomatica’s Jeff Lievense presented this master class on Fermentation 2.0 — alongside Mark Warner’s super presentation which you can see here While you’re at it, you can access our 8-Slide Guide to Genomatica here. And, you can access the recorded webinar here.
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As part of March Madness 2016, Mark Warner presented this highly-praised slide deck on Fermentation 2.0. You can access the recorded webinar here. And Mark’s latest Thought Leadership column in The Digest is here, on Commercializing Innovative Foods.
In Maryland, researchers at the University of Maryland have been awarded a patent that ferments biomass or gaseous CO2 and H2 into hexane and octane much like beer with the use of natural microorganisms. This follows a patent that uses a similar technique to produce ethanol but this time directly into hydrocarbon components. The microorganisms […]
In Ohio, Elanco Animal Health, in partnership with HealthPro Brands, has created a new all-natural product that can be used to combat large bacteria contaminations that harm the alcoholic fermentation process. This new product is called “Natrucan” and will be launched in Brazil in May. Natrucan has shown similar antibacterial efficacy as Elanco’s main product […]
By Sam A. Rushing – Advanced Cryogenics, Ltd. Special to the Digest This article on CO2 usage in the food industry is one in a series for the applications which are predominant and important in the carbon dioxide industry. This subject is particularly interesting to the US Corn Belt region, which contains some of the […]
In Wisconsin, scientists are beginning to color in the margins of yeast ecology and genetics, identifying new strains in new environments and using the tools of molecular biology to ferret out traits that could aid industrial fermentation technologies. Writing in the journal Molecular Ecology, a team led by University of Wisconsin-Madison Professor of Genetics Chris […]
In France, Lesaffre announced the launch of Leaf Technologies (LESAFFRE ADVANCED FERMENTATION TECHNOLOGIES). Leaf Technologies will focus on the worldwide sales and market development of value-added fermentation solutions for fuel ethanol and bio-based chemicals producers. Leaf Technologies’ mission is to reinforce Lesaffre’s current position on the first generation fuel ethanol market and continue innovating in […]
In California, Greenbelt Resources Corporation and its wholly-owned subsidiary Diversified Ethanol Corporation announced their investment in a research effort with California Polytechnic State University at San Luis Obispo focused on fermentation testing related to various ethanol production-related feedstocks. The focus of the study is on the efficacy of food waste and sweet potato fermentation for […]
Evolva and Cargill report fermentation-based steviol glycosides moving to pilot scale ahead of schedule
In Switzerland, Evolva Holding and Cargill announced that their development program for fermentation-based steviol glycosides is moving into pilot scale ahead of schedule, potentially making it available for commercialization sooner than expected. Earlier this year, Cargill and Evolva entered into an agreement to jointly develop and commercialize fermentation-based steviol glycosides. Steviol glycosides are the compounds […]
In Belgium, researchers from the Catholic University of Leuven and VIB have genetically modified yeasts in order to produce ethanol from a wider variety of sugars from biomass and waste, including the elusive pentose. The new yeast strains should increase fermentation efficiency and make second-generation ethanol more economically viable.