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。康普茶市场很大，而且在积极增长，人们对自制和商业选择都有极大的兴趣。它受到世界各地消费者的喜爱，因为它有气泡，含有益生菌微生物，而且被认为是无酒精的。康普茶被认为具有多种有益健康的作用，因为这些益生菌微生物。其中包括酵母和细菌，它们共同作用，在饮料中形成味道和营养。然而，商业生产的康普茶可能含有超过1%的乙醇，有些甚至高达5%。对于那些因医疗或其他原因不能饮用乙醇的人来说，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。康普茶不经常或不可靠地测试乙醇浓度。在程序和批次开发方面存在很大差异，以确保消费者获得低酒精水平。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的明确需求。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。我们的工作使方法标准化，并提供了可靠地产生低乙醇康普茶的可发酵微生物。这种I2I市场评估将有助于确定我们的初始产品，以及提供的决定。我们正在定义和生产裂变酵母菌株，具有低酸发酵耐受性，这将导致低乙醇饮料。我们还在开发通过合成生物学和微生物方法促进更好的曝气和将酒精转化为碳酸的方法。