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Biotechnology platforms for industrial application

Grant number: 19/12878-7
Support type:Research Grants - Innovative Research in Small Business - PIPE
Duration: July 01, 2020 - June 30, 2022
Field of knowledge:Biological Sciences - Genetics - Molecular Genetics and Genetics of Microorganisms
Principal researcher: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
Pesquisadores principais:
Gleidson Silva Teixeira
Assoc. researchers: Gabriel Galembeck
Associated research grant:18/01023-8 - Biotechnology platforms for the food and beverage industry, AP.PIPE
Associated scholarship(s):21/05864-0 - Biotechnological platforms for industrial application, BP.TT
20/12669-6 - Biotechnological platforms for industrial application, BP.TT
20/08733-0 - Biotechnological platforms for industrial application, BP.PIPE

Abstract

In the baking sector, four macro trends are expected to emerge in the coming years in Brazil: (i) greater control and improvement in product quality; (ii) experimentation of new flavors, aromas, colors and textures; (iii) nutrition and functionality, with an increase in the quality of the diet, with emphasis on products with presence of probiotics and with natural sources of proteins, vitamins and antioxidants; (iv) valorization of products with 100% natural ingredients. This scenario drives the search for the offer of new products, which the company plans to explore based on the development of this research plan. In this context, this proposal has as main objective to incorporate in baking yeast strains properties of industrial interest preserving its original characteristics. For this, it will be necessary to overcome the technical-scientific challenges of obtaining and analyzing a large number of recombinant haploids, constructing commercial strains containing the phenotypes of interest, enabling an efficient propagation system and achieving adequate performance in industrial tests. The research plan includes the activities related to strains development, laboratory fermentation tests, optimization of the propagation condition and industrial tests. Strains will be generated by crossbreeding using high-throughput approach for analysis and obtaining haploids. The fermentative and aeration capacity of the dough will be evaluated by reofermentography, and quantification of sugars and other metabolites by chromatography. Optimum growth parameters and cell biomass production will be determined in different propagation assays using industrial culture media. Finally, tests for the production of biscuits will be carried out on an industrial scale. (AU)

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