Optimisation and development of fermentation processes
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Optimisation and development of fermentation processes

The controlled use of selected fermentation micro-organisms, to modify the texture of food, to preserve it or to produce acids or alcohol and to develop aromas and flavours in them that increase the quality and nutritional value, have traditionally been utilised to create dairy by-products, cured meat products, baked goods, alcoholic drinks and pickles.

Thanks to CNTA’s experience and knowledge in the field of microbiology and fermentation processes, it can help in the characterisation, assessment and improvement of these processes, resulting in the generation of new products, enhanced performance, control over the process, the sensorial characteristics of the food product, the integration of new functional characteristics within the product (for example: vitamins or antioxidant capacity), etc. depending on the needs of the company.

Thanks to this we can achieve:

  • New functional products
  • Simpler labelling (“clean-label”)
  • Novel foods
  • New fermentation process:
    • Optimising time, performance and quality of the final product
    • Defining the critical points and process control parameters

Understanding the ferment and process applied to a better control over the process

CNTA Methodology:

1 Defining the improvement to achieve
2 Identifying the fermenting strains and/or trials with new own or commercial fermentation strains (“starters”)
3 Describing the growth kinetics and metabolism of the fermentation micro-organisms in the food matrix
4 Defining the optimum composition of the fermentation substrate
5 Experimental factorial design to define the optimum fermentation conditions
6 Scaling the fermentation process from the laboratory scale to the pilot scale depending on the type of food

At CNTA we approach the optimisation and development of fermentation processes in 6 steps. Depending on needs and objectives, they are addressed collectively or just those necessary.

 

¿Por qué con CNTA?

CNTA has broad experience and knowledge in optimising and developing fermentation processes. To carry this out we have:

Researchers

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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