Fermentation & Bioeconomy
Industrial fermentation brings biology and manufacturing together. By using microorganisms to transform renewable raw materials into valuable products, it supports the production of essential ingredients used across healthcare, food, agriculture and industry.
It is also an important part of Europe’s growing bioeconomy, helping to diversify raw materials, make better use of biological resources and develop more circular production processes.
What is industrial fermentation?
Fermentation is a natural process in which microorganisms such as bacteria, yeasts or fungi convert nutrients into other substances.
People have used fermentation for thousands of years to make products such as bread, cheese, yoghurt, beer and wine. Industrial fermentation applies the same biological principle in carefully controlled manufacturing environments.
During industrial fermentation, selected microorganisms are cultivated in large vessels known as fermenters or bioreactors. Conditions such as temperature, acidity, oxygen and nutrient availability are closely managed so that the microorganisms efficiently produce a specific substance.
From microorganisms to useful products
Microorganisms can be thought of as highly efficient biological production systems. When provided with an appropriate source of carbon, energy and nutrients, they grow and convert their feedstock into the desired product.
A typical industrial fermentation process includes several stages:
