What is the optimum aspect ratio (or height/diameter ratio) is for a fermenter? The best answer is “it depends”. There is simply no universal optimum. The best design is worked on a case-by-case basis. We…
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Fermenter Design
Fermenter design encompasses many variables. Some of these include desired oxygen transfer rate, required dissolved oxygen level, maximum allowable partial pressure of CO2 in the exit gas, heat transfer considerations, etc. A key part of…
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Techno-Economic Analysis: Synthetic Biology
Techno-economic analysis in synthetic biology is the combination of conceptual process design and production cost estimation activities. Synthetic biology refers to microorganisms that have been genetically altered to produce a foreign molecule as part of…
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Micro-Algae Experts
The history of microalgae finds its roots in the 17th century with the invention of the microscope but scientific and commercial interest in microalgae blossomed in the 20th century and boomed from around 2005 until…
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Microbial Fermentation
Microbial fermentation is the growth of a microorganism, usually a bacterium, yeast, or filamentous fungus in a liquid medium to transform one material into another using the microbe’s metabolism as the manufacturing process to result…
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Beverage Fermentation
Beverage fermentation refers to the process by which a microbiological agent, typically fungi (e.g. Saccharomyces spp.) or bacteria (e.g. Lactobacillus spp.), convert a sugar-containing liquid into one which contains alcohol and acid products. Humans have…
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