KU Leuven, Technology Campus Ghent; Process Unit Enzyme and Fermentation technology
Contact:
Ilse Van de Voorde
Gebroeders De Smetstraat 1; 9000 Ghent
+32 9 265 86 10
Belgium
ilse.vandevoorde@kuleuven.be
Technische Specificaties
Jacketed culture vessel fully equipped with: probes for temperature, DO, pH, foam and level
Rushton impeller
aeration tube with ring sparger, sterile filters and exhaust cooler
manual sampler with sampling pipe
inoculation/addition port
Toepassings gebieden
Culture of microorganisms
Batch, fed batch and continuous culture
Cell mass and protein production
High-cell density culture
Specific expertise: Production, application and characterization of a wide range of enzymes for the food and feed industry
Development of starter cultures for food (cheese, salami, yoghurt, …) and feed correlated aroma and probiotica
Production of enzymes (isomerases, cellulases, xylosidases, …) for improvement and development of processes in food and feed industry
Production of bio-ethanol including pretreatment of renewable raw materials and pentose and hexose fermentation
Microbiological conversion of side streams into value added products
Full process development of innovative food ingredients (alternative sweeteners, polyols, …) based on microbiological/bio-catalytic processes, including recovery and purification with high product quality
Food Pilot – op site ILVO eenheid Technologie en Voeding – Brusselsesteenweg 370 – 9090 Melle – België – T +32 9 272 30 00 – F +32 9 272 30 01