Cultivation of strains and functional characterisation of micro-organisms
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Cultivation of strains and functional characterisation of micro-organisms

At CNTA we have a collection or strain cultivation composed mainly of lactic bacteria and yeasts (commonly used as fermentation “starters”) and food-use moulds, in most cases, isolated from a wide range of  food matrices and partially metabolically characterised.
We use this collection to offer the industry a variety of strains of industrial interest, including those that are identified as the most suitable for the desired application of the company.

Thanks to this we can:

  • Transfer strains to the company: formulation and/or improvement of fermentation “starters”
  • Achieve the metabolic characterisation of the strains owned by the company
  • Select commercial “starters” for specific applications
  • Develop new processes based on fermenting micro-organisms

CNTA Methodology:

1Strain maintenance system: continued expansion of the collection and maintenance of the strains.
2Identification in terms of type, species and strain with molecular techniques
3Database organised with information of interest for the strain selection
4Trials with commercial “starters”
5Metabolic characterisation of the micro-organisms through ad-hoc experimental design (biochemical tests, in vitro trials, cell culture, etc.).
6Validation of its potential in food matrices: process adjustment and assessment of the food product (physical-chemical parameters, sensorial and nutritional characterisation, shelf-life, etc.)
7Validation of its potential in industrial usage conditions

At CNTA we approach strain cultivation and the functional characterisation of micro-organisms in 7 steps. Depending on needs and objectives, they are addressed collectively or just those necessary.

Why choose CNTA?

CNTA has broad experience and knowledge in obtaining strains and in the functional characterisation of micro-organisms. To carry this out we have:

IResearchers

Researchers

Researchers and technicians specialising in: food science and technology, chemistry, biology, agronomic engineering and nutrition.

Laboratorios

Equipment

  • Pilot scale fermenter 50L
  • Experimental fermenters (2-7 L)
  • Anaerobic incubation cabin
  • DHPLC Transgenomic System with fraction collector for DNA analysis (SNPs, etc.)
  • Cell culture system.
  • Phase-contrast microscope with epifluorescence lamp.
  • Deep freezers (-80C)
  • Microbiology Laboratory
  • Molecular Biology Laboratory

Cepario

Research areas

  • Ingredients
  • Nutrition and health
  • Industrial Microbiology
  • Circular economy: Recovering sub-products: Extraction / fermentation substrate


All of these aspects, along with our experience accumulated since 1981 in finding technical solutions to industry challenges, make CNTA the best ally for obtaining strains and the functional characterisation of micro-organisms.

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