date:Jan 28, 2013
intramural scientific research agency.
According to Mark Jackson, a microbiologist with the ARS Crop Bioprotection Research Unit in Peoria, Ill., using liquid culture fermentation has significantly reduced production costs, especially those associated with nitrogen as a primary fungal nutrient.
One nitrogen source, called hydrolyzed protein, is typically derived from agricultural commodities like milk casein, which can sell for more than $6 a pound. Liquid culture fermentation's use of less