Solid state fermentation know-how applied to food and plants raw materials for higher yield lower costs enzymatic applications at industrial scale
A French SME offers its knowledge and expertise in solid state fermentation to scale-up any food or non-food based raw materials fermentation process from demonstrator stage up to the first tons of production under technology cooperation Its skills ranges from cereals, rice and pulses malting through aspergillus to stabilisation and scaling-up at industrial stage (e.g. from volumes of about 500 g produced in laboratory conditions to 500 kg or 1 ton of industrial products).
Type : Research labs, technical institutes, industrial enterprises of all sizes from any sector looking for fermentation processes : food, agriculture, pharmaceutical, cosmetics, biotech, environmental industries, molecules extractors, Role : Using the company’s skills to upscale their fermentation process and adapt a process to their own requirements
This French SME is producing various food products such as beers, dressings or condiments requiring fermentation. It has developed a unique know-how in solid state fermentation which is transferrable to other products such as agricultural by-products, green wastes, in particular for enzymatic extraction. Indeed solid state fermentation process using aspergillus fungi allows to reach a very high enzymatic transformation power with enhanced nutrition values, higher yields and reduced costs compared with liquid fermentation. There are therefore many applications of this process for enzymatic applications. The company is now offering its know-how as well as its production capacities to scale-up a fermentation process to the industrial stage. The production capacity allows to produce the first few tons before high volume production on dedicated lines at the industrial factory. This know-how is targeting first and foremost, industrial companies requiring fermentation process to improve their enzymatic extraction but also laboratories which may have assessed a process at small scale and are looking for scaling it up. A technical cooperation agreement is proposed by the SME.
Advantages and innovations
More efficient enzymatic transform with higher yield and lower costs. Scaling up experimental fermentation process First volumes production capacity before transfer to higher volume
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Intellectual Property Rights (IPR)
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