3. Selective Fermentation of organics is a seminal research concept that Dr. Parameswaran developed along with a team consisting of Dr. Bruce Rittmann and Dr. Yen-Jung Sean Lai, during his time as a Research Scientist at Arizona State University. The idea is simple: Anaerobic fermentative microorganisms that degrade fats are typically slower than the ones that degrade carbohydrates and proteins. As a result, carbohydrates and proteins can be selectively fermented to useful Volatile Fatty Acids (VFAs), while the fats can be conserved leading to their efficient extraction and utilization as fuel precursors. This concept has been proven through published research by the team for microalgae biomass, while it can be conceptually extended to any waste biomass. 

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The rate and extent of protein fermentation could be the rate limiting step for this anaerobic biotechnology to work. Hence, Microbial Electrochemical Cells as bioreactors for Selective Fermentation could greatly accelerate the fermentation rates by consuming the simple volatile fatty acids while leaving behind supernatants rich in higher VFAs such as caproate and caprylate, while the long chain fatty acids can be extracted as a separate stream. 

Dr. Parameswaran is a co-Personal Investigator on a National Science Foundation funded project that evaluates Selective Fermentation using Microbial Electrochemical Cells.