L2M NSERC - Kombucha fermentation steps and resources to generate reliable low-ethanol kombucha drinks

L2M NSERC - 康普茶发酵步骤和资源，用于生产可靠的低乙醇康普茶饮料

• 批准号: 576575-2022
• 负责人: Sabatinos, SarahSA
• 金额: $ 1.46万
• 依托单位: Ryerson University
• 依托单位国家: 加拿大
• 项目类别: Idea to Innovation
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=748521
• 关键词: L2M; NSERC; Kombucha; fermentation; steps

Kombucha is a popular drink that is naturally fermented. The kombucha market is large and actively growing, with tremendous interest in both homemade and commercial options. It is appreciated by a variety of consumers worldwide because it is fizzy, contains probiotic microorganisms, and is considered to be non-alcoholic. Kombucha has been ascribed with a variety of beneficial health effects because of these probiotic microorganisms. These include yeast and bacteria, which work together to develop flavours and nutrients within the drink.However, commercially manufactured kombucha may contain over 1% ethanol, with some ranging as high as 5%. This places it in an unacceptable risk category for those who cannot consume ethanol for medical or other reasons. This may include pregnant women, religious groups, or children. The greater risk is that many are unaware of the potential ethanol content in kombucha. Kombucha is not tested for ethanol concentration frequently or reliably. There is high variation in the procedures and batch development to assure consumers of low-alcohol levels. Our work recognizes this clear need for low-ethanol and ethanol-regulated kombucha materials and manufacturing. Alcoholic fermentation is caused by two factors: 1) the specific yeast/bacteria used to ferment; 2) the fermentation process. Our work standardizes the methods, and provides fermentable microbes that reliably generate low-ethanol kombucha. This I2I market assessment will help to determine our initial product, as well as the decision of offering. We are defining and generating fission yeast strains that have low-acid tolerance for fermentation, which will lead to low-ethanol drink. We are also developing methods that promote better aeration and alcohol conversion to carbonic acid through synthetic biology and microbial methods.

康普茶是一种自然发酵的流行饮料。康普茶市场庞大且积极增长，对自制和商业选择都有极大的兴趣。全世界的各种消费者都赞赏它，因为它是碳酸化的，含有益生菌的微生物，被认为是非酒精性的。由于这些益生菌微生物，康普茶被归因于各种有益的健康影响。其中包括酵母和细菌，它们在饮料中共同开发了口味和营养。但是，商业生产的康普茶可能含有超过1％的乙醇，其中一些范围高达5％。对于那些无法出于医疗或其他原因而无法食用乙醇的人，这将其置于不可接受的风险类别中。这可能包括孕妇，宗教团体或儿童。更大的风险是，许多人不知道康普茶中潜在的乙醇含量。不经常或可靠地测试了康普茶的乙醇浓度。程序和批处理开发的差异很大，可以确保消费者的低酒精水平。我们的工作认识到对低乙醇和乙醇调节的康普茶材料和制造业的这种明显需求。 酒精发酵是由两个因素引起的：1）用于发酵的特定酵母/细菌； 2）发酵过程。我们的工作标准化了方法，并提供可靠产生低乙醇康普茶的可发酵微生物。该I2I市场评估将有助于确定我们的最初产品以及产品的决定。我们正在定义和产生裂变酵母菌菌株，其发酵耐受性较低，这将导致低乙醇饮料。我们还开发了通过合成生物学和微生物方法来促进更好的充气和酒精转化为碳酸的方法。