OUR COMPANY

Microbial science.
Industrial ambition.

Izote Biosciences is a Berkeley-based biotechnology company working to expand what industrial fermentation can achieve.

A researcher holding a culture plate, from Izote’s original website

WHY IZOTE

Nature offers more
than one way.

Microorganisms have evolved remarkable ways to grow, obtain energy, and make molecules.

We bring that diversity of metabolism to the challenges of biomanufacturing. Our work connects microbial physiology, strain engineering, and fermentation process development.

Founded in 2022, Izote is developing oxygen-independent fermentation alongside routes to specialty molecules for industrial applications.

LEADERSHIP & ADVISORS

Scientific depth.
Shared experience.

Our work draws on expertise in microbial science, fermentation, and biotechnology.

FOUNDER & CEO

Victor
Reyes-Umaña, PhD

Microbiologist and fermentation scientist. PhD, UC Berkeley, with experience at Genentech and DuPont.

Leads Izote’s scientific and commercial direction.

SCIENTIFIC MENTOR

John
Coates, PhD

UC Berkeley professor and microbial scientist whose research helped establish the scientific foundation of Izote’s technology.

Brings deep expertise in microbial physiology and alternative respiratory metabolisms.

ADVISOR

Jed
Dean

Advises Izote as it develops its technology and evaluates paths from scientific progress to industrial application.

OUR EXPERTISE

Connecting disciplines.
Building practical biology.

01

Microbial science

Understanding the metabolic capabilities that make new biological processes possible.

02

Strain & process engineering

Connecting organism performance with fermentation design and operating requirements.

03

Industrial development

Evaluating product quality, process economics, and the capabilities needed for commercialization.

OUR INVESTORS

Backing a different approach.

Bee PartnersEmbark VenturesCourtyard VenturesNucleus CapitalEGB CapitalFTW VenturesClimate CapitalRedstick VenturesFreeflowJuniper

LET’S TALK

Have a molecule or fermentation
challenge in mind?

Get in touch