The BioBrew project aims to investigate the interactions between yeasts, acetic acid bacteria and lactic acid bacteria in mixed fermentations. This works seeks to explore the nature of interactions between different microorganisms by studying the metabolites produced during fermentation. In this way, the goal is to get a better understanding of the mechanisms of interaction and dominance among different microorganisms, exploring potential applications in the production of new functional foods with beneficial health effects.

Using Leartiker’s new Fermentative Process Control Station, guided fermentations will be carried out under controlled conditions, employing genuine microorganisms with potential applications in the production of fermented foods. The metabolites generated during fermentation and their bioactivity will be studied, as well as the modulation of the microbial population of each species.

The main objective of this project is the research and generation of knowledge about mixed fermentations in the production of fermented foods, studying the effects of interactions between different microorganisms.

• Leartiker S.Coop

• Screening of potential microorganisms for food fermentation
• Development of experimental fermentations under controlled conditions
• Analysis of metabolites produced during fermentation processes
• Evaluation of bioactivities
• Study of the microbial population dynamics for each species
• Osmotic stress and salt tolerance tests