GFI's 2020 Symposium on Fermentation: Fermentation 101
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- čas přidán 13. 07. 2024
- GFI's 2020 Symposium on Fermentation - Session 1: Fermentation 101
This review of GFI’s Fermentation Report will cover the three primary ways that fermentation can be used for alt proteins: traditional, biomass, and precision.
Speakers:
Liz Specht - Associate Director of Science and Technology, The Good Food Institute
Nate Crosser - Startup Growth Specialist, The Good Food Institute
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 - Věda a technologie
This is literally one the most important revolution of this century, not only will change how we produce our food, our relationship with the environment, also it will affect the live of millions of people which raising animals and crop and consolidation of food production, probably in wealthy nation with more capital and better infrastructure.
Great overview, thanks!
Thank you for uploading this explanation of the report :)
Fantastic in many ways !
Excellent informational vedio. Thx.
Love this.
Great présentation,! Would you recommend à specific company for public investment in précision fermentation ?
Hello,thank you for this informative session. I want to ask that is is necessary to use gene modifying tools for precision fermentation, or can we say precision fermentation for just prediction of end-product?
Very interesting when it comes to feeding the world.
She is one very intelligent lady, great presentation and very interesting subject
So much for neo-Malthusians.
Alas, Liz presentation marred by Bad Audio Institute (:-( - tinny, thin, nasal, digital artifacts
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
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