Continuous fermentation in food biotechnology: bridging the gap between batch and continuous processing
Continuous fermentation can improve productivity, resource efficiency, and product consistency in food biomanufacturing, yet its industrial adoption remains limited compared with pharmaceutical manufacturing. This review analyzes the current state of continuous submerged fermentation for food ingred...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-01-01
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| Colecção: | Current Research in Biotechnology |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590262826000237 |
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