Food Quality Control
Culture medium for yeasts with high osmotic tolerance
Food with high sugar content is prone to contamination with yeasts that have a high osmotic tolerance. This contamination leads to a shortened storage life and a loss of quality.
Potential contamination of each food production charge needs to be carefully monitored before delivery. The problem is that these contaminating yeasts are slowly growing and difficult to detect. Therefore, the analysis process is time consuming and the food production charge ages in the meantime accompanied by a loss of quality. Consequently, there is a strong market need to expedite the quality control analysis.
The herewith presented invention contributes to troubleshooting by a culture medium that strongly enhances growth activity of the yeasts. This reduces the time needed for quality analysis and allows an earlier delivery of the respective food production charge with higher freshness and quality.
- Expedite food quality control
- Enhanced quality of sugar containing food
Food industry is seeking for strategies to enhance production throughput in order to reduce costs. One bottleneck is not the production process itself, but the subsequent quality control analysis of each production charge.
The herein described invention expedites this process and is therefore of interest for contract analytic labs as well as for food production companies with an own quality analysis laboratory.
The culture medium has been optimized for osmo-tolerant yeast growth and has been tested and validated in comparison to conventional culture media. The invention is ready for industrial use.
On behalf of the University of Applied Sciences Ostwestfalen-Lippe, PROvendis offers access to rights for commercial use as well as the opportunity for further co-development. In case of interest we will be pleased to inform you about the patent status.
Publikationen & Verweise
Colombie S, Latrille E, Sablayrolles JM. Online estimation of assimilable nitrogen by electrical conductivity measurement during alcoholic fermentation in enological conditions. J. Biosci. Bioeng. 2007; 103(3): 229–35.
Schnierda T, Bauer FF, Divol B, van Rensburg E, Görgens JF. Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts. Letters Applied Microbiol. 2014; 58(5), 478–85.
Dr. Andreas Wagener
45468 Mülheim an der Ruhr
StichworteLebensmittel-Qualitätskontrolle, Hefe-Nachweis, Kulturmedium, Osmotolerante Hefe, Food Quality Control, Yeast-Detection, Culture medium, osmotolerant yeast, Food, Food production, Analysis, laboratory, Food industry