Improving Performance and Cost of Microbial Biologicals through Distributed Fermentation

Watch Now

In this presentation, Jane Fife explores how distributed fermentation, as a manufacturing approach, can minimize the impact on genetic stability, consistency and shelf-life when scaling up the production of microbial products.

She also explores other benefits such as improved costs as well as formulation, water, and energy savings that support sustainability goals.


Get the presentation in seconds. Fill in the form opposite.


The Kidlington Centre

Oxford, OX5 2DL

United Kington

+44 1865 849 841