Heme is a naturally occurring molecule found in our blood and as well as in animals, responsible for carrying oxygen throughout our body. Interestingly, heme has been commercially used in various products such as in cosmetics, nutraceuticals, and food. The traditional production of heme however often involves animal slaughter and harsh chemical processing, which is costly and ultimately limits other potential applications. The proposed project will investigate a different method of producing heme by fermenting microorganisms; much in the same way that beer, wine, and insulin are made.
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