Cultivator Natural Products’ Post

Short introductory video about the bioethx cafe discussion group.

Nata de Coco is made from coconut milk mixed with water and prebiotics and kept for fermentation. After a few days, Gel is formed from this mixture, which has a high index of Microscopic Fiber known as Nano Fibers. To know more connect at 91 93219 25012 Visit: https://lnkd.in/d6g7zytm #Organico #OrganicoBeverages #NataDeCoco #BeverageCopacking #productdevelopment #beverageproductdevelopment #beveragedevelopment #healthybeverages #contractmanufacturing #beverageindustry #beveragepackaging #beveragestartup 

Come and visit our team at #simppar 2024 and we can discuss about how we try to help our customers with sustainability

🔬🧪"Discover the latest advancements in precision fermentation with Solecta's presentation from IFT First, "How Membranes are 'Cultivating' the Future of Food in Precision Fermentation"! Our team members, Kristopher Olson, Mariusz Grzelakowski and Benjamin Weaver, explore the exciting new technologies and techniques being utilized in precision fermentation and how membrane solutions are shaping the future of the industry. 💡 At Solecta, we partner with our clients to provide membrane separation solutions that can improve their overall productivity and efficiency and contribute to the growth and success of the food and beverage industry. 🔗Curious to learn more? Click the link below to access the presentation: https://lnkd.in/e6yRCVJ7 🌍🍽️ If you want to learn more about how Solecta’s membrane solutions and value-added approach will meet your analysis, scaling and optimization needs, leave a comment below to start the conversation. #PrecisionFermentation #MembraneSolutions #FoodIndustry #Solecta

Excited to share the publication on "Dairy and Wine Industry Effluents as Alternative Media for the Production of Bacillus-Based Biocontrol Agents"! ✨ 🥼 Authored by Selena Dmitrović, Ivana Pajčin, Vanja Vlajkov, Mila Grahovac, Aleksandar Jokić and Jovana Grahovac 🔗 Link to the publication: https://lnkd.in/gSUV_WXx 📊 With proven high potential of whey and winery flotation wastewater to be used as substrates for microbial growth, this study provides grounds for further optimization of the suggested valorization routes, mostly in terms of bioprocess conditions to achieve maximal techno-economical feasibility, energy saving and maximal reduction of effluents’ organic and inorganic burden. 🎊 Feel free to like, share, and comment if you find this study intriguing! And welcome to follow our LinkedIn account: https://lnkd.in/grPNkBrg. 👏 #aflatoxin_B1 #biological_control #fructose #glucose #Gompertz_equation #lactose #logistic_equation #Luedeking_Piret_equation #microbial #biomass #lipopeptide

📣 New exciting research! 🌿 The polyextremophilic Galdieria sulphuraria is emerging as a promising microalgal species for food applications. 🔬 This work explores the potential of heterotrophically cultivated G. sulphuraria as a protein producer for human consumption.  #dietaryshift #proteintransition #alternativeproteins #sustainability #seafood

2 #free #PEFerence #webinars upcoming in November: - 7 November: #Humins as a #Sidestream of #PEF Production - 22 November: #Food and Feed #Crops for #Biobased Materials and #Food #Security #Registration links in the first comment below. Also, find the current #PEFerence #webinar #series #recordings on the project homepage (link in the first comment below). Speakers of the upcoming webinars are Tom Claessen (Avantium) and Lara Dammer (nova-Institut GmbH). They will answer the audience's questions live at the end of each webinar. Find out more and register for free via the links in the first comment. PEFerence receives funding from the Circular Bio-based Europe Joint Undertaking (CBE JU) under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 744409. The JU receives support from the European Union’s Horizon 2020 research and innovation programme and the Bio-based Industries Consortium (BIC).

A *protein* that is up to 2000x *sweeter* on the tongue, originally found in oubli fruit, being made by microbes and also expressed in corn? Sounds like another Ginkgo collaboration, this time with GreenLab, Inc. - we're so excited to work on this with you Karen Beth Wilson and Stephen Lallo! #PlantTraits #PrecisionFermentation #SyntheticBiology https://lnkd.in/dwfPx7UZ