Federal Ministries - Current projects
GreenProScale - Process integration and scale-up of a biorefinery for green waste, taking into account the robustness of the system
The present project pursues an ambitious overall objective aimed at the sustainable development and utilisation of innovative biotechnological processes for the efficient use of low woody biomass. The focus is on the cultivation of Cupriavidus necator, Clostridia and Ustilago maydis in robust and scalable processes for the production of humulene, butyric acid and itaconic acid as well as the extraction of enzymes, each of which is to be established on a pilot plant scale.
Partner | |
Status | Current project |
Funding | BMBF |
Funding periode | 04/2024 - 12/2025 |
Funding code | 031B1497A |
Employees |
Microbially catalysed electrosynthesis of succinic acid (eSuccinate)
(German title: Mikrobiell katalysierte Elektrosynthese von Bernsteinsäure (eSuccinat))
The aim is to utilise electrical energy for the microbial production of the plastic monomer succinic acid. The innovative approach of microbial electrosynthesis is being pursued here. Electrical energy is transferred to the microorganism Actinobacillus succinogenes, which simultaneously utilises renewable raw materials to synthesise the catalysts and the product. Further information
Partner | Lehrgebiet Bioverfahrenstechnik und Downstream Processing |
Status | Current project |
Funding organisation | BMEL/FNR |
Funding period | 02/2023 - 01/2026 |
Funding code | 221NR021B |
Employees | Jan-Niklas Hengsbach |
Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must (EFMoST)
(German title: Entwicklung einer Fed-batch-Methode zur optimalen Vermehrung von Saccharomyces cerevisiae zur Vergärung von Traubenmost (EFMoST))
As part of the project "Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must" (EFMoST), a process for separating the aerobic propagation process of the yeast from the actual fermentation phase in the grape must is to be developed. The aim is to obtain a yeast that has a sufficient cell count and is highly vital. Further information
Partner | Chair for Process analytics and cereal science (Uni Hohenheim) |
Status | Current Project |
Funding organisation | Landwirtschaftliche Rentenbank |
Funding period | 08/2022 - 03/2026 |
Funding code | 1 012 183 |
Employees |