Fermentation Technology, Biotechnological Approaches, Yeast Fermentation, Glucose, Sucrose, Methanol, Ethanol

www.molecular-plant-biotechnology.info

	Fermentation Technology -In several fermentation technologies used currently, there are serious environmental implications, so that cleaner technologies for fermentation have been devised using biotechnological approaches, thus reducing the risk of environmental damage. This will be illustrated using the example of Provesteem, a single seed protein (SCP).
This was initially produced by yeast fermentation and patented in 1972 by Provesta Corporation, a subsidiary of Phillips Petroleum in USA. Provesteem is 60 per cent protein and also contains essential vitamins and minerals. It can be fed directly to farm animals or used as a dietary supplement for human consumption by mixing it with flour, meal or locally packaged food. This SCP is derived from feedstocks like methanol or ethanol, which in their turn are obtained from petroleum or natural gas. However, in countries with little or no hydrocarban reserves, biomass in the form of agricultural or foresty wastes can be converted into alcohol feedstock to be used for production of SCP. Sugars like glucose or sucrose can also be used. Biotechnological processes have beef devised, in which all nutrients introduced for fermentation are retained in the final product, ensuring high conversion efficiency and low environmental impact.