Precision fermentation and microbial bioengineering
We rely on yeasts as our microbial cell factories. Yeast cells consume sugars found in plant sources and produce alcohol from them. Known as fermentation, that is the core technology behind making beer, wine, and bread.
Put simply, we rewire yeast cells to produce the desired fats instead of alcohol.
A closer look at the process
Repurposing Yeast
Yeast has been used in food and beverage production for thousands of years and is a well established industrial workhorse. It is widely used in biotechnology for applications such as enzymes and therapeutics.
Melt&Marble builds on this foundation by engineering yeast to produce fats with different properties.
Metabolism Engineering
Yeast metabolism includes a network of pathways that convert sugars into various molecules. By engineering these pathways, we direct yeast cells to produce fats instead of alcohol. Through enzyme selection and pathway optimization, we influence chain length and saturation, which determine the structure and behaviour of the fats. This enables the creation of fats with defined functional characteristics.
Iterative improvement cycle
We run iterative development cycles to build and evaluate yeast strains, refining them until they deliver consistent and efficient fat production.
Check out our toolbox
test
Screening and
characterization
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High-throughput screening
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OMICS
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Controlled bioreactors
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Advanced lipid analytics
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​Fat properties and application testing
build
Synthetic
biology toolbox
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Expression systems
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Pathway control
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Enzyme libraries
design
Rational design and computational tools
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Metabolic modeling
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Bioinformatics
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Target prediction