Development and selection of strain and process to produce non-alcoholic and naturally fermented beverages

• Grant number: 17/22698-0
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: March 01, 2019
• End date: November 30, 2019
• Field of knowledge: Biological Sciences - Genetics - Molecular Genetics and Genetics of Microorganisms
• Principal Investigator: Gleidson Silva Teixeira
• Grantee: Gleidson Silva Teixeira
• Company: Bioinfood Soluções em Biotecnologia Ltda
• CNAE: Fabricação de refrigerantes e de outras bebidas não-alcoólicas ; Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: Campinas
• Associated researchers: Gabriel Galembeck ; Osmar Vaz de Carvalho Netto
• Associated scholarship(s): 19/05487-1 - Development and selection of strain and process to produce non-alcoholic and naturally fermented beverages, BP.PIPE

Abstract

In this research proposal, we intend to develop a process to producing healthy beverages, naturally sweetened and carbonated, offering a new concept of non-alcoholic refreshing drinks. The intended product depends on the development of the microorganisms and the production process. In this context, this research is composed by three technical-scientific challenges: (i) obtaining a microorganism with poor fermentative metabolism; (ii) capable of producing metabolic compounds that add product-positive organoleptic characteristics and; (iii) optimization of the process for the adequate production of CO2 and ethanol. For this, the research plan includes growth condition optimization, genetic improvement of previously selected strains and production tests in different fermentative bases. Candidate strains were previously identified, however, there is no information regarding intended application, growth or on the production of secondary metabolites. For genetic improvement, hybrids strains will be produced by crosses using a high-throughput approach. In parallel, parental and hybrids will undergo different tests in defined culture medium and fruit pulps in order to understand the nutritional requirement and quantify the sugars and the production of CO2, ethanol and secondary metabolites. Fermentation tests will be carried out under appropriate growing conditions, varying the oxygenation, temperature, profile of sugars and micronutrients. We expected to obtain at least one strain and the fermentation parameters suitable to produce the desired beverage. As it is an initial stage of development, the nutritional requirement, fermentative condition, CO2 concentration and ethanol will be considered as the main measures for the technical viability analysis of the product. However, the caloric value and the sensory profile will also be weighted. If the technical feasibility of this proposal is proven, it is understood that the greatest impact of this technology will be the offer of a new beverage concept, which will contemplate at least four of the five main tendencies of the sector. The product will be inserted in an expanding market, offering a naturally and healthy alternative, produced in a differentiated way, besides allowing to be exploited sensations, flavors and aromas of traditional and exotic fruits. (AU)