New fermentation and purification production technologies for menaquinone-7 for promoting bone and cardiovascular health. We will develop a significantly more cost-efficient and environmentally friendly process for the production of vitamin K (menaquinone-7, or MK7) to manufacture food supplements for humans and animals. MK7 will increase bone regeneration and minimise the risk of cardiovascular disease. It has the potential to reduce the costs of these conditions for the community, and to incre ....New fermentation and purification production technologies for menaquinone-7 for promoting bone and cardiovascular health. We will develop a significantly more cost-efficient and environmentally friendly process for the production of vitamin K (menaquinone-7, or MK7) to manufacture food supplements for humans and animals. MK7 will increase bone regeneration and minimise the risk of cardiovascular disease. It has the potential to reduce the costs of these conditions for the community, and to increase the quality of life for Australia's ageing population. Orthopaedic diseases are also a major veterinary issue, and our advance should make MK7 a more widely used available supplementary food for animals such as horses and dogs. Read moreRead less
The microbiology and biotechnology of rum production. Rum is an alcoholic beverage produced by microbial fermentation of molasses waste from the sugar industry. The microbial species responsible for the process determine rum flavour and quality by production of specific aroma compounds. The rate and extent of fermentation determine process efficiency. Several yeast and bacterial species contribute to rum fermentation but this ecology is poorly defined. Through a combination of ecological stu ....The microbiology and biotechnology of rum production. Rum is an alcoholic beverage produced by microbial fermentation of molasses waste from the sugar industry. The microbial species responsible for the process determine rum flavour and quality by production of specific aroma compounds. The rate and extent of fermentation determine process efficiency. Several yeast and bacterial species contribute to rum fermentation but this ecology is poorly defined. Through a combination of ecological studies, controlled fermentations and distillation, chemical and sensory analyses, this project will determine the impact of particular microbial species on rum flavour and process efficiency. This information will be used by the industrial partner to enchance product quality and process efficiency.Read moreRead less