Protein extraction via fermentation
- For thousands of years, fermentation has been used in food production to preserve food, create alcoholic beverages, and improve the nutritional value and bioavailability of food
- Aside from the "traditional" application, the extraction of alternative proteins has increased in recent years
- Alternative proteins can be produced by cultivating microbial micro-organismen through fermentation
- Two methods are distinguished based on the desired product: biomass and precision fermentation
- In biomass fermentation the microorganisms that multiply (e.g. fungi or algae) are the primary component of the alternative protein. These microbes can multiply quickly, increasing the amount of available biomass in a short period of time
- In precision fermentation, the individual proteins (e.g. casein) are produced purposefully by the used microorganism. As a result, an identical copy of the natural protein is produced
The ALPMA process technology combines long-standing experience in the extraction and processing of proteins from various sources.
Contact us: Anita Rhein, veganoprot(at)alpma.de
Together we develop customized solutions for you.