Tag: Industrial fermentation

The global market for amino acids is a multi-billion dollar industry, driven largely by advancements in production technologies since the early 20th century. Understanding the process of amino acid production is crucial for appreciating how these vital compounds are manufactured for use in food, feed, and pharmaceuticals. The methods employed have evolved significantly, moving from initial protein extraction to sophisticated biotechnological approaches.

While commercially, erythritol is a product of fermentation by specialized yeast, scientific studies consistently show that it is not fermented by human gut microbiota during digestion. This key distinction explains its low-calorie content and minimal gastrointestinal impact compared to other sugar alcohols.

A vital intermediate in numerous metabolic pathways, fumarate is a four-carbon dicarboxylic acid with roles extending from cellular energy production to nitrogen excretion. Understanding the diverse sources of fumarate reveals its central position in both biological systems and industrial processes.

Bacillus coagulans is a thermotolerant, spore-forming probiotic bacterium often utilized for industrial fermentation due to its ability to survive harsh processing environments. During this process, it converts sugars into lactic acid, a key metabolite with numerous applications. This unique characteristic makes it a valuable organism in the production of stable probiotic products that deliver consistent health benefits.

It is a widely known fact that animals, including humans, cannot produce vitamin B12, but instead obtain it from bacteria and archaea. This dependence on microorganisms is key to understanding how does vitamin B12 get produced, a complex process that occurs naturally in various environments and is replicated industrially for food fortification and supplements.