The North America Microbial Fermentation Technology Market would witness market growth of 5.0% CAGR during the forecast period (2022-2028).
Solid-state fermentation (SSF) is used in various industries, including pharmaceuticals, textiles, food, etc., to grow metabolite bacteria on solid supports rather than liquid media. SSF differs from submerged fermentation (SmF) because it directly uses agricultural and industrial wastes as carbon sources and is more inexpensive. Microbiological components of SSF might be integrated indigenous microorganisms, single pure cultures, or mixed identifiable cultures. Mixed identifiable cultures are the most common form.
For example, some SSF technologies, like the production of tempeh and oncom, require the selective growth of organisms like molds that require low moisture levels to carry out fermentation with the help of extracellular enzymes synthesized by fermenting microorganisms. In SmF or submerged fermentation, the selected microorganisms are precisely grown in closed reactors with a high oxygen concentration and medium fermentation. The growth of the microorganisms occurs in a medium of liquid broth, supplemented with necessary nutrients to have superior cultivation of microorganisms.
Since this process requires a high moisture content, bacteria are typically used as a source. Over 3 to 4 days, submerged fermentation of 316 on cassava peel, Trichoderma viride ATCC 36, particularly on untreated cassava peel, increased the peel's crude protein content by 8-fold and its actual protein constituent by 22-fold. Most of the current enzyme businesses are driven by submerged fermentation (SmF), while solid-state fermentation (SSF) has been shown to achieve greater enzyme yields on a lab scale.
The US food and beverage industry is growing quickly in the region. According to the National Institute of Standards and Technology, the food and beverage industry ranks third among all manufacturing-related sectors in the United States' gross domestic product. Among the challenges faced by the food manufacturing sector are the Food Safety Modernization Act compliance, adopting sustainable packaging and production techniques, technological advancements, and other issues. Furthermore, due to the expansion of the region's food & beverage and healthcare industries, it is predicted that the adoption of microbial fermentation will rise significantly. Hence, the market in the region would grow in the ensuing years.
The US market dominated the North America Microbial Fermentation Technology Market by Country in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $8,393.1 million by 2028. The Canada market is poised to grow at a CAGR of 7.4% during (2022 - 2028). Additionally, The Mexico market would witness a CAGR of 6.4% during (2022 - 2028).
Based on Application, the market is segmented into Antibiotics, Recombinant Proteins, Enzymes, Monoclonal Antibodies, Probiotics Supplements, Vaccines, Biosimilars, Small Molecules and Others. Based on End User, the market is segmented into CMOs & CDMOs, Bio-Pharmaceutical Companies, Contract Research Organizations (CROs) and Others. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
Free Valuable Insights: The Global Microbial Fermentation Technology Market is Predict to reach $42.4 Billion by 2028, at a CAGR of 5.4%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Biocon Limited, BioVectra Inc. (H.I.G. Capital, LLC), Danone S.A., F. Hoffmann-La Roche Ltd., Koninklijke DSM N.V., Lonza Group AG, Novozymes A/S (Novo Holdings A/S), Corbion N.V., and Bangalore Biotech Labs Pvt. Ltd. (BiOZEEN).
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