Overview
Precision fermentation is a production process in which specific biological molecules are manufactured using microorganisms. It can be used to produce food ingredients that are conventionally sourced from animals and plants, including proteins, lipids, carbohydrates, and other metabolites. Bacteria, yeast, or other cell types produce large quantities of a specific compound which is then extracted and purified from the fermentation broth or cell lysate. For example, milk or egg proteins, dairy fats, functional oligosaccharides, flavour and colour compounds or vitamins.