Leveraging Ginkgo's microbial characterization and analytics, along with AQUA's proprietary strains and processes, the partners aim to transform the future of alt-seafood production.

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).