Microbial Food

Our research explores microbial biomass as a sustainable source of food and functional ingredients. We investigate diverse microbial platforms, including yeasts, microalgae, and filamentous fungi, for the production of single-cell protein and other value-added components. Our yeast research includes both established strains and indigenous Saccharomyces isolated from Indonesian fermented foods, exploring locally adapted microbial resources for food biotechnology.

A key focus is the conversion of renewable and agro-industrial substrates, including molasses, tapioca wastewater, and okara, into microbial biomass through fermentation. Beyond biomass production, we investigate the recovery and utilization of functional compounds such as β-glucan, supporting integrated approaches to food and ingredient production.

By combining microbial resource exploration, fermentation, substrate valorization, and downstream bioprocessing, we aim to develop sustainable pathways for producing nutritious and functional food resources for human food and aquaculture applications.