Strategies for increasing value output of a fermentation reaction.

Preparation of modified fermentation residual of higher commercial value.

Development of modified fermented organism leading to enhanced product yield.

Genetic improvement of organism using recombinant DNA technology leading to improved and enhanced fermentive products viz., serum albumin, insulin & several other products.

Improvement in fermentation process for wide range of products of food industry i.e. sour cream, yoghurt, cheese, fermented meat, bread & other bakery products, alcoholic beverages, vinegar, vegetables & pickles.

Biotransformation i.e., production of acetic acid from ethanol etc.