Technology

DSM uses both fermentation and enzyme technology to produce ingredients for the food and pharmaceutical industries.

Fermentation begins with the careful selection of only the best bacteria, yeasts or fungi. They are cultured in steadily larger sealed fermentation vessels and then used in the large-scale production of, for example: baker's yeast, antibiotics and enzymes.

Enzymes play an important role in many biotechnological processes. DSM is a leading producer of numerous enzymes, in particular for the food market. With its extensive expertise and know-how in the field of enzyme technology, DSM is increasingly able to replace its chemical process steps by enzymatic processes. These are more efficient, sustainable and cleaner.

Fermentation and enzyme technology can be used in both classical and modern forms of biotechnology.

Classical biotechnology is as old as life itself. The fermentation of grape juice to produce wine, the production of baker's yeast and cheese-making using bacteria are forms of biotechnology that have been employed since time immemorial.

Another classical form of biotechnology is breeding. This includes mutation breeding: the exposure of micro-organisms to particular chemical substances to induce changes in the genetic material. This is not a particularly precise method.

With the help of modern biotechnology, the genetic material - the DNA - of organisms and micro-organisms can be modified in a targeted way. This technique is known as genetic modification or recombinant-DNA technology and it has a number of benefits compared to the classical method.