GFI's 2020 Symposium on Fermentation: Harnessing Microbial Hosts as Cell Factories

GFI's 2020 Symposium on Fermentation - Session 6: Harnessing Microbial Hosts as Cell Factories
Fermentation can address key sensory challenges in plant-based foods. Learn how today’s innovators are using this technology to create consumer acceptance.
Moderator: Monica Watrous, Managing Editor, Food Business News
Panelists:
Ranjan Patnaik - Chief Technology Officer, Clara Foods
Michael Leonard - Chief Technology Officer, Motif FoodWorks
Tim Geistlinger - Chief Science Officer, Perfect Day
Want even more insights? GFI's first-ever State of the Industry Report on Fermentation dives into the primary ways fermentation is used in alternative proteins, the competitive landscape, ingredient applications, investment trends, opportunities for innovation, a regulatory primer, new graphs and figures, and more. Download it for free here: bit.ly/3mkMUvZ

[@pradipbiswas3128]

Excellent talk and a thorough discussion on precision fermentation ...thanks for uploading it... Dr Pradip Kumar Biswas

[@kennethhathaway3090]

Fermenting: have been using small ultrasonic cleaners for making Aging alcohol Cannabis edibles, Tinctures and Coloidal Silver.I had the Idea to try it on my Fermentation of grain mash. My hopes were to make the mash into smaller particles and increasing surface area. I hoped to increase Bioavailability for the yeast. The 6 gal. plastic bucket I used for it kept blowing its top off as the bubbler was unable to keep up with the new rate of fermentation. I had to resort to taping the lid down with duct tape, Watching the bucket bulge from unreleased pressure and hoping it did not explode. !!WARNING DO NOT USE A GLASS VESSEL FOR FERMENTING IF YOU SHOULD TRY THIS METHOD!! I had hoped to show the increased speed of fermentation in this video. I made two mistakes. I used some pretty old yeast and I did not malt the grain first.
Still the control had not even started before the ultrasounde grain had filled its bag full. I believe if I had used a malted grain and newer Yeast the results would have been more dramatic for you to see. I am very new to brewing, only three batches with using ultrasound to decrease particle size the third batch. I did try a sugar wash 4th batch using the ultrasound but saw no changes in the speed of fermentation. . I am hoping someone with a better set up and greater brewing knowledge can experiment with this and show the actual rate of increase. (I believe it to be about 300% or better)
This could have a major significance in such a large market as alcohol and fuel.A factor to consider is stirring the grai water mixture in the ultrasound as a heavy layer of grain at the bottom may reduce effectiveness. I used a 60 watt, 40khz ultrasound unit with just one transducer on this video . On the earlier bucket run I used a home made unit with two 40 khz transducers. Finding the optimal range of transducers, frequency , volume, stir rate and length of time I leave to future brewers with more capital and time to find
czcams.com/video/b_mdvsEF3vo/video.html

[@sammorland6309]

Very interesting discussion. Imagine a world with less chickens than humans - where humans are not abusing chickens to produce eggs.