Agritechnology: industrial microbiology, fermentation & food science

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THE RESULT: an
optimised organism for the required industrial
process
DEVELOPMENT
Agritechnology can then optimize the selected strain further
by subjecting it to
evolutionary pressures, such as temperature, tolerance
to toxic minerals, or the pH of the environment in which it grows. This will
produce a strain with a
particular desired trait, for example, an algae that
can grow at a lower pH which then increases the robustness of the algae to
infection.
SELECTION
Agritechnology
can purify the isolated strain into a pure culture, screen a number of
preliminary organisms to find the ones with greatest potential, before conducting further
experiments to identify the optimum organism.


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STRAIN
DISCOVERY
Agritechnology is not limited in its
approach and will use a diversity of genus, species and strains�including yeast, algae, fungi, bacteria and
some esoterica.
However, with the company's focus on food, the organisms used
will be almost exclusively food grade, non GMO,�non-pathogenic organisms. Strain
discovery can involve anything from researching the available literature to
isolation of novel strains.

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