ALPMA Connect
Protein extraction via fermentation
For thousands of years, fermentation has been used in food production to preserve food, create alcoholic beverages, and improve the nutritional value and bioavailability of food
Aside from the "traditional" application, the extraction of alternative proteins has increased in recent years
Alternative proteins can be produced by cultivating microbial micro-organismen through fermentation
Two methods are distinguished based on the desired product: biomass and precision fermentation
In biomass fermentation the microorganisms that multiply (e.g. fungi or algae) are the primary component of the alternative protein. These microbes can multiply quickly, increasing the amount of available biomass in a short period of time
In precision fermentation, the individual proteins (e.g. casein) are produced purposefully by the used microorganism. As a result, an identical copy of the natural protein is produced
The ALPMA process technology combines long-standing experience in the extraction and processing of proteins from various sources.
Contact us. Together we develop customized solutions for you.