Australia’s best bioreactors available through FaBA

These state-of-the-art bioreactors will facilitate ground-breaking collaborations with industry partners to develop novel products and ingredients through FaBA.

FaBA Innovative Ingredients Program Lead Professor Esteban Marcellin said the initiative was set to revolutionise the production of food ingredients.

“The arrival of these bioreactors marks a significant milestone in our commitment to pioneering food solutions that are potentially more sustainable and healthy,” said Professor Marcellin.

Bioreactors enable the precise control of growth conditions – such as temperature, pH and oxygen levels – which are crucial for the optimal development and productivity of microorganisms.

Researchers can meticulously tailor the conditions that influence cellular processes by programming specific temperatures, pH, oxygen concentrations and feed rates. This level of control allows not just for the survival of the cells, but for them to thrive, ensuring robust growth and metabolic activity.

Professor Marcellin said the bioreactors represented a huge technological leap for food and beverage manufacturing companies and researchers in precision fermentation.

“Bioreactors come with high costs, complex operational requirements and a need for specialised skills, which often lead researchers to cultivate cells in simpler systems like flasks or small wells on plates.

“Such methods come with significant drawbacks, including the inability to precisely control nutrients or oxygen levels,” he explained.

The bioreactors underwent meticulous design and construction at UQ, led by a dedicated team of researchers, engineers and skilled glass blowers.

Professor Marcellin emphasised the vital role of collaboration between industry and academia, as demonstrated by numerous projects within FaBA. The bioreactors were designed through a partnership with Biostream International and the NCRIS SynBio facility, IDEA Bio.

Developing the bioreactors was an extensive process that included refining the bioreactor design to custom-made reactors that met specific needs.

“Our team conceived the design, procured all the necessary components and assembled the bioreactors right here—it’s a truly innovative design!

“These bioreactors represent an innovation in themselves, which I believe will catalyse further breakthroughs across the food and beverage industry,” Professor Marcellin said.

Already, several bioreactors have been commissioned, with many more to come for FaBA Industry Participants keen to undertake projects through the Innovative Ingredients Program.

Professor Marcellin acknowledged the significant contributions of Dr Axa Gonzalez Garcia, Senior Bioprocess Engineer, and Sava Arsenijevic, Technical Officer, IDEA Bio. He praised their critical roles in the design, planning and implementation of the bioreactors.