September 10, 2025Trends in biotechnologyOpen Access

Electrifying food fermentations to promote sustainability

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Electro-fermentation improves biomass productivity by over 60% in Lactococcus lactis, highlighting a new sustainable approach.

Electro-fermentation can increase biomass productivity by over 60%, offering a significant improvement.
This method addresses oxygen mass transfer limitations, a critical barrier for fermentative microorganisms.
By activating aerobic respiration, this approach may reshape the sustainability practices in the food industry.
The technique could reduce cooling costs by over 90%, leading to energy-efficient food processing.

Li et al. (2025) studied this question.

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