1 Contract Development and Manufacturing Organizations (CDMOs) specializing in fermentation and biomolecule production face complex contamination risks that can jeopardize batch integrity, regulatory compliance, and product efficacy. While spore-forming bacteria (sporocidal challenges) are a well-known concern, contamination threats extend far beyond spores. These risks, if left unmanaged, can result in costly recalls, compromised therapeutic potency, […]
Category: Fermentation & Bioprocessing
Automation Is Reshaping Biopharma: From Bench to Batch
1 In the ever-evolving landscape of biopharmaceutical innovation, automation has moved from luxury to necessity. As companies seek to improve efficiency, reduce human error, and accelerate development timelines, automation in biopharma is becoming a cornerstone of competitive strategy. Whether it’s upstream process control, high-throughput screening, or real-time analytics, automated systems are transforming everything from cell […]
What Carbon Sources Cut COGS in Large-Scale Precision-Fermentation Heme?
1 Molasses, Glycerol, or Corn-Starch Hydrolysate? A Carbon-Cost ShowdownBy Biopharma Bytes The race to produce sustainable, animal-free heme at industrial scale is intensifying. From startups like Motif FoodWorks and Impossible Foods to stealth-mode synbio ventures, everyone is betting on precision fermentation to replicate the savory magic of meat without the cow. But one thing remains […]
How Can I Push Recombinant Casein Titers Above 5 g/L in E. coli?
1 Producing recombinant casein in E. coli at titers above 5 g/L is an ambitious but increasingly feasible goal for biopharma researchers and synthetic biology startups. As interest in alternative proteins, functional food ingredients, and milk analogs grows, optimizing microbial hosts like E. coli for high-yield recombinant casein production has become a hot topic across […]
Koji-Based Protein: The Future of Meat
1 Introduction: A New Dawn for Meatless Innovation Imagine a savory steak or a smoky slice of bacon crafted not from animals, but from mold. Sounds unappetizing? Think again. Thanks to recent advancements in fermentation technology, koji-based meat alternatives are emerging as a game-changing force in the alternative protein industry. What was once an ancient […]
