Fermentation starters

A selection of strains with unique fermentation capacities

We have selected strains with specific fermentation capacities, which can be used for industrial production of dairy products, or fermented food in general. We look not only for technological fermentation properties (growth capacity, acidification, texturization), but also more specific properties such as the capacity to generate health-promoting molecules, like bioactive peptides, upon fermentation of the substrate.

Dairy fermentation starters

We do offer starter strains for dairy production, L. delbrueckii and S. thermophilus. Our proprietary strain L. delbrueckii VFL50 presents superior growth performance and acidification capacity, and is therefore suitable for the production of fermented dairy products, especially yogurts. Furthermore, hydrolysis of milk casein by this unique strain leads to the generation of bioactive casein phosphopeptides that will facilitate the solubilisation and subsequent absorption of calcium.

Other strains in our collection present unique functional properties. L. helveticus VFH45 for instance shows a remarkable proteolytic activity over a variety of protein substrates; hydrolysis of milk casein by VFH45 leads to the release of peptides with a capacity to inhibit angiotensin-converting enzyme (ACE), which is involved in the regulation of blood pressure. Another unique strain is L. fermentum ME-3®, which has been successfully used in cheese production for its antioxidant (shelf-life increase) and anti-microbial properties.

Starters for specialty fermentation

We have selected a number of strains able to ferment specific substrates, especially plant extracts, and generate active molecules for the health-nutrition and cosmetics markets.

We are open to collaborative projects, and work with industrial partners to develop innovative bioproduction processes based on our proprietary strains.