Biotechnology platforms for the food and beverage industry

• Grant number: 18/01023-8
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: December 01, 2018
• End date: August 31, 2019
• Field of knowledge: Biological Sciences - Genetics - Molecular Genetics and Genetics of Microorganisms
• Principal Investigator: Osmar Vaz de Carvalho Netto
• Grantee: Osmar Vaz de Carvalho Netto
• Company: Bioinfood Soluções em Biotecnologia Ltda
• CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: Campinas
• Associated researchers: Gabriel Galembeck ; Gleidson Silva Teixeira
• Associated research grant(s): 19/12878-7 - Biotechnology platforms for industrial application, AP.PIPE
• Associated scholarship(s): 18/25536-4 - Biotechnology platforms for the food and beverage industry, BP.PIPE

Abstract

In the baking and beverages sectors, three trends are expected to emerge in Brazil in the coming years: improvement in product quality and experimentation of new flavors, aromas, colors and textures (i); nutrition and functionality, with an increase in the quality of the diet, especially products that contains probiotics and natural sources of proteins, vitamins and antioxidants (ii); and valorization of products with 100% natural ingredients (iii). This scenario drives the market for the offer of new products, which the company plans to explore based on the development of this proposal. In this context, this first phase aims to incorporate into baking strains characteristics of industrial interest, preserving its original features in order to get a multipurpose yeast, acting as a natural active ingredient. In order to be successful on that, two technical-scientific challenges must be overcome, including obtaining a large number of recombinant haploids and selecting efficiently diploid strains containing the phenotypes of interest, before and after the crosses. The research plan includes fermentation tests and genetic breeding trials using baking strains and strains from distinct applications, previously selected for producing naturally nutritional and sensory compounds. For genetic improvement, hybrid strains will be generated by crosses using a high-throughput approach to analyzing and obtaining segregants. As a complementary tool, molecular markers will be used to optimize strains selection stage that precedes the directional crosses and to correlate the phenotype with the genotype. Fermentation tests for bread production will be performed using diploid hybrid derivatives, which will be qualified through sensory analysis in comparison to the standard baking strain. For those hybrid strains with desired profile, the nutritional and sensory compounds will be evaluated by chromatography. It is expected to obtain from the "PIPE Fase 1" at least one genetically improved strain and to establish suitable fermentation parameters for the intended application. It is also expected as a result of this research plan the optimization of the innovative processes used by the company to obtain and select the strains of their breeding programs. In a second phase, other natural, but unusual characteristics, will be explored so that the product will be multifunctional. It can also be used strains destined for other sectors, such as those applied to the fermentation of malt and fruit for beverage production, expanding the company's operating market. Proven the technical feasibility of this proposal, it is understood that the greatest impact of the technology developed will be offering a new concept of yeast, which in addition to acting as a biological fermentation catalyst will include the three major trends of its application sectors. The product will be a natural biotechnological alternative, inserted in robust and fast-growing markets, produced in a differentiated way, allowing that different nutritional values, flavors and aromas be explored. (AU)