What fermentation and enzyme technology team can help you with

  • Bakery products – optimization of starter culture selection and sourdough bread technology
  • Dairy products – fermented dairy science, product development, starter culture optimization
  • Plant-proteins – fermentation of plant proteins, product development and starter culture optimization
  • Drinks – fermented alcoholic and non-alcoholic beverage studies, bacteria profiling for future development, product development and starter culture development
  • Screening of single starter cultures and consortia of various food applications
  • Screening of various enzymes for antinutrient degradation
  • Increase of macronutrient digestibility through enzymatic treatment
  • Combination of enzymatic pre-treatment and fermentation to produce high nutritional value goods

Where the fermentation and enzyme technologies could be of help?

The main activities of the fermentation technologies and enzyme technologies teams are:

  • Food and drinks product development - screening of single strains bacteria and cultures
  • For improved the functionality - screening of single strains bacteria and cultures in various food substrates and matrices
  • Search of specific metabolic activities based on food fermentation environment
  • For further product development (time, temperature, pH optimum) - screening of pure enzymes to improve the food matrices
  • Physical, chemical, microbiological, and sensory profile evaluation of the fermented products

Methods we have mastered

Our expertise in developing fermented food products lies in the high throughput screening methods (like isothermal microcalorimetry, multi-parallel pH screening with iCinac and others) to determine the suitability of single strain microorganisms and mixed fermentation cultures for various food matrices fermentation. Isothermal microcalorimeter (TAM III & TAM IV by TA Instruments) and online pH sensors (iCinac by AMS Alliance) are the key lab scale equipment for fermented food product development screening approach.

The raw material and final product quality could be increased through starter culture and enzyme selection. The fermentation and/or enzyme treatment could be carried out in a temperature and pH-controlled fermenters to secure the maximal outcome of the bioprocess and extraction.

Examples of the work done by
the microbial fermentation services team

Fermentation is an ancient method to improve the shelf life, texture, taste and aroma profile of various goods. Therefore, TFTAK has screened and studied various starter cultures for both dairy and plant-based applications.

Hard cheese

Our research team has used various starter cultures to produce hard cheese with rich aroma and taste profile. During the ripening process the 16S metagenomics was applied to determine the changes of microbial consortium in the cheese ripening process. The same platform could be used for every fermented food product to evaluate the importance and dominance of each bacteria from the starter culture to product. This could significantly reduce the cost for food companies, while the important bacteria at the end of the fermentation process is determined and food industry can leave the unnecessary microorganisms from starter combinations out.

Fermentation & Enzyme Technologies are used to produce hard cheese with rich aroma and taste profile

Fermentation & Enzyme Technologies are used to produce hard cheese with rich aroma and taste profile

Fermentation & Enzyme Technologies starter culture profiling

Fermentation & Enzyme Technologies starter culture profiling

Non-alcoholic fermented beverages

Non-alcoholic fermented beverages are developed by our microbial fermentation service(s) team. The main aim is to study the complex consortia of bacteria and yeast that ferment various plant-based juices to provide novel functional drinks. During the study the microbial community is closely studied, both by metagenomics and advanced analytics, to find the beneficial interactions between microorganism that result a rich aroma and taste profile of a refreshing beverage.

Reduced antinutrient concentration and more

Enzymatic treatment of starting material could improve the later digestion of the product and help to reduce the antinutrient concentrations.

Furthermore, the food waste could be processed second time around with enzymes to obtain proteins or fiber, which are valuable ingredients in the functional product development. TFTAK is currently collaborating internationally to extract proteins from barley spent grain, the waste product from breweries. Our established and controlled method helps to increase protein concertation by about 80% in the final extract. Moreover, the final extracts are tested sensorially to evaluate the suitability for further food applications.

Fermentation & Enzyme Technologies are used to produce fermented beverages and to process food waste streams

Fermentation & Enzyme Technologies are used to produce fermented beverages and to process food waste streams

Starter culture screening and selection for fermented plant-based dairy alternatives

Plant-based dairy alternatives are a booming trend due to the changing lifestyle and sustainable thinking. Non-dairy alternatives are also a good substitute for the lactose intolerant consumer segment. It is cruicial to find the right starter culture for plant bases to obtain nutritious, delicious and creamy yogurt alternative. Therefore, TFTAK has developed a high throughput screening of starter cultures and their combinations to identify and characterize the best performing microorganism in plant substances to produce the high-quality vegan food products.

Starter culture screening and selection for fermented plant-based dairy alternatives

Starter culture screening and selection for fermented plant-based dairy alternatives

We can help with the start of
developing your idea and scale up later on

High-throughput screening

The overall workflow in TFTAK for both starter culture and enzyme selection starts with high-throughput screening. The experiments are conducted either in 96 well microtiter plate reader (Synergy H1 by BioTek), 72 independent channels of microcalorimetry (TAM III & TAM IV by TA Instruments) or 24 channel on-line pH meter (iCinac by AMS Alliance).

Upscaling in bioreactor to 1 L and 7 L

The upscaling of the experiment is carried out in the 1 L bio bundles by Applikon. In the bioreactors we can control the pH, temperature, agitation, aeration, redox potential, etc. We have seven 1 L and one 7 L bioreactor where both microbial bioprocesses, as well as, enzymatic extractions are carried out.

Pilot scale experiments

For pilot scale studies we are able to carry out the experiments in a 10 L mixtank, where temperature and mixing are controlled. Next, the material could be filtered with the multifunctional filtration system (MF, UF, NF, RO). The filtrate could be further dried in spray drier to produce high quality powders for various food applications. If the material is heat sensitive (bacterial cultures) then lyophilization is applied for powder production.

Our research goes into details

Food fermentation technologies team collaborates closely with our bioprocesses team in order to offer high-quality microbial fermentation service(s) and to establish the most suitable starter cultures for product development, for both dairy and plant-based applications.

Let us innovate together!

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