Neuroscience and Psychiatry: Open Access

Strain Improvement Open Access Journals

 Improvement of the microbial strains. Micro-organisms can turn different sources of carbon from side and waste streams into valuable chemicals, biopolymers, and biofuels. Wageningen Food and Biobased Research optimizes the conversion to the specified result by developing specific micro-organisms and conditions for cultivation. A strain may be a genetic variant or subtype of a microorganism. Microbial strains also can be differentiated by their genetic makeup using metagenomic methods to maximise resolution within species. In biology, a strain may be a genetic variant, a subtype or a culture within a biological species. Strains are often seen as inherently artificial concepts, characterized by a selected intent for genetic isolation. This is most easily observed in microbiology where strains are derived from one cell colony and are typically quarantined by the physical constraints of a Petri dish. Strains are also commonly referred to within virology, botany, and with rodents used in experimental studies. Strain improvement is the cornerstone of any commercial fermentation process. In most cases, it determines the overall economics. Fermentation economics is predominantly determined by manufacturing cost per unit of product made and the cost associated with plant construction and start-up. Although lower fermentation manufacturing and capital costs are often anticipated from fermenter engineering design, improvement of microbial strains offers the best opportunity for cost reduction.  

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