Complex aqueous fermentation effluents contain suspended solids and dilute proteins that are difficult to isolate. Improving recovery rates prevents the loss of high-value co-products and reduces waste stream organic load.

Inefficient enzymatic hydrolysis and synthesis rates limit the industrial viability of acrylate production. Overcoming these kinetic bottlenecks enables higher throughput and lower operational costs.

Bioactive peptides and oligosaccharides often exhibit sensory defects that limit consumer acceptance. Reducing bitterness enables the integration of functional ingredients into food systems without compromising taste.