Fermentation Media
The fermentation reaction is a complex transformation of material via the metabolic activity of micro-organisms or via an enzymatic reaction using enzymes obtained from micro-organisms.
The fermentation technology originated a long time ago with the use of micro-organisms to produce food materials such as bread, beer, yogurt or soy sauces. Today, the micro-organisms that perform the fermentation reaction or are used as a source of enzymes, are grown in large scale fermentors on carefully selected fermentation nutrients under strictly controlled conditions.
Protein hydrolysates have long been used in the fermentation industries. With the advent of
genetic engineering, the use of fermentation processes sharply increased. At the same time the need for dedicated and specialized fermentation media ingredients increased. The combination of expertise on protein hydrolysis and on fermentation technology allows Sheffield™ Bio-Science to expand the range of Sheffield™ brand products.
A very powerful tool in the development of new products and for screening purposes is the
Bioscreen. This makes it possible to quickly develop new products for the fermentation industries in response to changing needs. For further upscaling and optimization of (customer specific) fermentations, laboratory fermentation facilities are available within Sheffield™ Bio-Science.