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.
|1||Strain maintenance system: continued expansion of the collection and maintenance of the strains.|
|2||Identification in terms of type, species and strain with molecular techniques|
|3||Database organised with information of interest for the strain selection|
|4||Trials with commercial “starters”|
|5||Metabolic characterisation of the micro-organisms through ad-hoc experimental design (biochemical tests, in vitro trials, cell culture, etc.).|
|6||Validation of its potential in food matrices: process adjustment and assessment of the food product (physical-chemical parameters, sensorial and nutritional characterisation, shelf-life, etc.)|
|7||Validation 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.
CNTA has broad experience and knowledge in obtaining strains and in the functional characterisation of micro-organisms. To carry this out we have:
Researchers and technicians specialising in: food science and technology, chemistry, biology, agronomic engineering and nutrition.