Kyle leads the Experimental Fermentation Laboratory at the Great Lakes Bioenergy Research Center (GLBRC), where he drives microbiology- and fermentation-based bioprocess innovation to advance the bioeconomy.
His expertise encompasses media formulation, microbial cultivation up to Biosafety Level 2 (BSL-2), data-driven bioprocess development, and the translation of complex scientific concepts into actionable insights for diverse audiences.
With a strong foundation in fermentation science and biotechnology, he specialises in developing and optimizing microbial processes that bridge the gap between laboratory research and real-world industrial applications. His work focuses on leveraging the power of microorganisms to create innovative, sustainable solutions that support the transition to a more resilient and circular bioeconomy.
In addition to leading fermentation research and development initiatives, he is the author of The Fermentation Edge, a publication dedicated to exploring the intersection of microbial fermentation, industrial innovation, and societal impact. Through this platform, he shares expert perspectives on the bioeconomy, microbial strain design, bioprocess development, and the often-overlooked role of microorganisms in shaping the industries of the future.
Recognised for his ability to connect scientific discovery with practical application, he is passionate about advancing biotechnology innovation while making complex fermentation science accessible to researchers, industry professionals, and broader audiences alike.
What is cultivated meat and how is it made? What is the environmental impact of replacing conventionally grown meat with cultivated meat, and will it be one of the greatest human achievements to date? Kyle Probst, PhD, explores the science to find answers to these questions.
