Fermentation in Proteins
Fermentation plays a crucial role in the alternative protein sector, utilizing microorganisms like bacteria, fungi, and even archaea to enhance food products. Traditional fermentation enhances flavors and nutritional properties, while biomass fermentation efficiently converts feedstocks into whole cell mass. Precision fermentation serves as a mini manufacturing facility, producing high-value ingredients like heme protein for plant-based products.In this clip
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Catalyst with Shayle Kann
Alternative protein: it’s what’s for dinner
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