Biotechnology

Fermentation Technology

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Fermentation technology incorporate a wide field, but inside this profile we target the use of microbes and enzymes for construction of compounds that find application in the energy, chemical, material, therapeutic and the food segment. Although fermentation practices have been used for generations, the necessity for ecological production of energy and materials is challenging invention and improvement of innovative fermentation theories. Our exertions are directed both to the development of cell companies and enzymes as well as of design of novel practice concepts and technologies for fermentation methods.

Industrial fermentation procedures are increasingly prevalent, and are measured an important technological benefit for dropping our dependence on chemicals and products manufactured from fossil fuels. However, even though their increasing acceptance, fermentation progressions have not yet extended the similar development as traditional chemical procedures, mainly when it arises to using engineering tools such as mathematical illustration and optimization methods.

Fermentation technology intention is to improve fermentation procedures for medications e.g. antibiotics, drug intermediates, enzymes, amino acids and various biotransformations.

The global market for fermentation-derived products is expected to increase from nearly $24.3 billion in 2015 to $35.1 billion in 2020, with a compound annual growth rate (CAGR) of 7.7% from 2015 to 2020. The fermentation-derived amino acid market is expected to increase from $8.9 billion in 2015 to $12.6 billion in 2020, with a CAGR of 7.3%. The global market value of fermentation-derived industrial enzymes is estimated at $6.3 billion in 2015. This category is expected to reach nearly $10.6 billion in 2020, with a CAGR of 10.8% from 2015 to 2020.