Vivici, dsm-firmenich and DAB.bio Test Cell Clumping as a Route to Continuous Precision Fermentation

Six companies and research institutes have formed the ECOFERM consortium to explore continuous precision fermentation by getting microbial cells to clump together in the bioreactor. This process aims to allow for product to be drawn off while keeping the cells inside the tank, eliminating the need for energy-intensive filters and centrifuges. The project will focus on testing Beta-lactoglobulin (BLG), a main whey protein, to demonstrate the feasibility of this approach for other fermentation-made ingredients.

Funded by TKI Agri & Food, ECOFERM aims to improve production economics and sustainability in the food industry through continuous fermentation with efficient biomass retention. The consortium includes Vivici, a BLG producer, and plans to apply the results of their research to the alternative protein industry. With a focus on process innovation, the project seeks to make continuous production a practical reality for precision fermentation, ultimately contributing to a more sustainable food system.