Design of Fermentation Processes for the Development of Foods with Functional Potential

Service Description:
Design of specific fermentation processes to achieve the desired composition properties in the final product (bioactive compounds, antioxidants, probiotics, prebiotics, etc.). This includes substrate selection and conditioning, microbial strain selection (bacteria, fungi, or yeasts), and fermentation condition optimization to enhance the production of target compounds according to the defined strategy.

Service Objectives:

1. Culture selection and characterization: Identify and analyze (wild or commercial) cultures based on the defined strategy and their potential as sources of relevant bioactive compounds.

2. Optimization of fermentation processes: Monitor and adjust physicochemical and microbiological changes during fermentation to maximize the formation of bioactive compounds and beneficial microorganisms.

3. Maximization of functional potential: Determine and apply optimal conditions to enhance the functional properties of the final products.

Client Benefits:

1. Production of bioactive compounds (antioxidants, vitamins, prebiotics, etc.) with functional potential for specific health claims.

2. Development of fermented foods with probiotic characteristics.

3. Design of products with specific functionality for targeted niches/sectors/pathologies (children, older adults, women in perimenopause, cognitive decline, dysphagia, etc.).