Australian researchers transfer dairy protein technology to industry

Australian scientists have successfully transferred precision fermentation technology for creating dairy proteins from laboratory to industry, marking a breakthrough for alternative dairy production.

The University of Queensland team, led by Professor Esteban Marcellin, has produced dairy proteins using Australia’s Food and Beverage Accelerator research bioreactors and transferred the technology to Sydney-based company All G for commercial scaling.

The project uses precision fermentation – a process similar to beer brewing but producing dairy proteins instead of ethanol – to create proteins for people with specific dietary preferences.

“We followed the same process as the fermentation of beer but instead of making ethanol, we have produced dairy proteins,” Marcellin said according to a statement on Tuesday.

Senior Scientific Officer Dr Aidan Beauglehole worked closely with All G to develop a specific fermentation process for the company’s business needs, using custom-built bioreactors that allow precise control of oxygen uptake, pH levels and growth conditions.

The technology transfer involved scaling fermentation elements from small laboratory bioreactors to larger manufacturing units suitable for commercial production.

All G Chief Technology Officer Dr Guillaume Barbier said the optimised bioprocess would allow the start-up to expedite development of dairy products using precision fermentation.

“Precision fermentation is an emerging yet crucial industry for the future of dairy products,” Barbier said.

“Working with FaBA has allowed us to move ahead of the curve with the development of dairy products using new technology good for people and the planet.”

The project was supported by the Australian Government Department of Education through the Trailblazer Universities Program and represents a significant step towards commercial alternative dairy production in Australia.

Picture: supplied