Agritechnology: industrial microbiology, fermentation & food science
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
.