Today, fermentation might play an important role in the drive to reduce food waste, and could offer a sustainable approach to producing nutritious food for a growing global population . Advances in microbiology, biotechnology and engineering have also opened up opportunities to develop new precision fermentation processes that harness engineered microorganisms as cellular factories for producing defined products, from proteins to pigments, sustainably and at scale.
Here at GEA we think we are uniquely placed to provide key equipment and knowledge that can support R&D and commercial development within the precision fermentation field.
Fermentation is a process by which some types of microorganisms such as bacteria and yeast – and even our own muscles during vigorous exercise – can break down glucose and other carbohydrates to generate energy anaerobically, i.e. without oxygen. The products of fermentation typically include alcohol or lactic acid.
For millennia people have also harnessed microorganisms to produce fermented foods, primarily as a method for preservation, but also to change or create desired tastes, textures and other properties. From beer and wine, to salami, cheese, yoghurt and Kimchi, many fermented products that in the modern world are produced on an industrial scale, are derived from ancient processes.
But we can also engineer microorganisms, typically yeast cultures, algae, fungi or bacteria, to function as tiny production plants, or cellular factories that produce specific molecules, such as proteins, fats, micronutrients and other organic compounds with desired properties. Using precision fermentation processes these engineered or modified cells are grown in bioreactors, where they are supplied with all the nutrients they need to multiply and stay healthy. The target compounds that they produce may either be released into the surrounding medium, from where they can be isolated, or retained in the cell, in which case the cells can be harvested from the bioreactor and broken apart to release their cargo.
GEA offers expertise for the development, configuration and supply of the entire process - upstream and downstream - to support organizations looking to create or scale up precision fermentation processes for food or industrial applications. Our expertise spans the complete process, from bioreactor design and operation, to downstream processing in recovery (cell removal), purification and drying, through to final packaging.
GEA experts at our New Food Application and Technology Center of Excellence (ATC) are available to partner with you on your precision fermentation journey. We can combine process, application and engineering expertise with digital tools and physical testing in pilot-scale equipment to understand, design, simulate and test the entire process.
Cells propagated in bioreactors will have specific and precise needs – including the supply of nutrients and gases to optimize cell health, growth and productivity, and minimize the production of unwanted byproducts and waste. Whatever your cell type and final product, we can apply our state-of-the-art modelling and simulation tools to help design and fine tune your precision fermentation process virtually, before or after testing out in pilot scale equipment.
These test results can provide a key baseline of conditions that will support the growth, health and productivity of your cell type. From this data we can simulate the likely requirements for scale up to commercial production volumes. It’s our aim to give you confidence in your process and equipment, before you invest. We believe that using our knowhow and technologies we are uniquely placed to generate the insight into cell behavior and bioreactor conditions that will help reduce risk and facilitate efficient, productive scale up.
Importantly, GEA expertise spans the whole process, including bioreactor design, configuration, and optimization, but also upstream and downstream stages, GEA specialists at test centers for a range of GEA technologies can work alongside our ATC experts and you, our customer, to design and configure an end-to-end precision fermentation process line.
We can configure systems for mixing, UHT treatment, high pressure homogenization, separation, media and water recovery by filtration, along with concentration, crystallization, drying and filling and packaging. We also offer the expertise and technology knowhow to support how you formulate your product. From grinding and mixing, to processing (forming, coating cooking), or freezing, slicing and packing, our technologies and expertise could help you convert your cells’ products into nutritious, commercially viable foods that could help to secure safe, affordable nutrition that consumers will love.
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The GEA Axenic® M product line is an industrial-scale bioreactor system that has been designed specifically for cultivation and precision fermentation in the food industry.
GEA Axenic® P is a flexible pilot-scale bioreactor designed to help you scale up cell cultivation and precision fermentation processes for a wide range of new food application.
新食品应用和技术卓越中心 (ATC) 已成为支持新兴细胞农业领域创新的中心枢纽。该 GEA 设施提供领先的生物反应器和精密发酵,并在高度灵活的中试规模设置中分配上游和下游技术,因此您可以试验和评估发酵和细胞培养过程,并扩大规模。
GEA 将最新的计算流体动力学工具和动力学模型与先进的计算能力相结合,产生了一种可以数字化反映从实验室工作台到工业规模的几乎任何生物反应器环境的技术。
健康快乐的奶牛是成功和可持续牛奶生产的关键。因此,保持奶牛健康是每个奶农努力的核心。奶牛的健康受到许多因素影响,例如根据奶牛个体需求进行适当喂养、良好的饲养条件以及新鲜的空气、水和光照。而且,挤奶方式对奶牛的健康状况也有很大的影响。GEA 因其“优质挤奶理念”而闻名,不断致力于进一步发展,并在动物健康和牛奶质量方面取得更好的成果。
各行各业都在努力实现净零排放目标,同时遵守严格的脱碳法规和立法。与此同时,公司必须平衡日益增长的质量、产品开发和工艺优化需求,此外,还必须努力提高盈利能力。应对这一挑战需要采取 GEA 提供的协作和整体方法。
GEA 离心机的故事始于 1893 年,当时 Franz Ramesohl 和 Franz Schmidt 开始生产他们获得专利的机械牛奶分离机,为现代乳制品加工铺平了道路。这项创新帮助克服了当时的一项重大挑战:如何在 19 世纪末为德国不断增长的城市人口供应牛奶。它还帮助推动蓬勃发展的行业。到 1913 年,德国又有 67 家制造离心机的公司加入了他们的行列,其中许多公司位于他们奥埃尔德工厂的附近。在引领分离技术 130 年后,GEA 仍然...