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Control de calidad alimentaria. Medio de cultivo para levaduras con alta tolerancia osmótica

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TODE20160609003
Publicado:
15/06/2016
Caducidad:
15/06/2017
Resumen:
Una universidad alemana ofrece un medio de cultivo que acelera el desarrollo de levaduras en alimentos con un alto contenido en azúcar. Este medio permite a los laboratorios de control de calidad analizar productos con levaduras contaminantes de forma rápida, obteniendo productos más frescos. El medio de cultivo ha sido optimizado para el desarrollo de levaduras con tolerancia osmótica y ha sido probado y validado comparándolo con los medios de cultivo convencionales. El prototipo se encuentra disponible y listo para uso industrial. La universidad busca licenciatarios en el campo de producción y control de calidad alimentaria.

Details

Tittle:
Food quality control - Culture medium for yeasts with high osmotic tolerance
Summary:
A German university offers a culture medium that speeds up the growth of yeasts in food with high sugar contents. This allows quality analysis laboratories to test product samples for yeast contamination more quickly, thus enabling delivery of fresher foods. Licensees from food production and food quality control are sought.
Description:
Food with high sugar content is prone to contamination with yeasts that have a high osmotic tolerance. This contamination leads to a shortened storage life and a loss of quality.

Therefore, potential contamination of each food production batch needs to be carefully monitored before delivery. The problem is that these contaminating yeasts are slowly growing and difficult to detect. Therefore, the analysis process is time consuming and the food production batch ages in the meantime accompanied by a loss of quality. Consequently, there is a strong market need to expedite the quality control analysis.

A German university offers an invention that contributes to troubleshooting. It consists of a culture medium that strongly enhances growth activity of the yeasts. This reduces the time needed for quality analysis and allows an earlier delivery of the respective food production batch with higher freshness and quality.

Food industry is seeking for strategies to enhance production throughput in order to reduce costs. One bottleneck is not the production process itself, but the subsequent quality control analysis of each production batch.

The herein described invention expedites this process and is therefore of interest for contract analytic labs as well as for food production companies with an own quality analysis laboratory. These would be potential candidates for the license agreements the German university offers.

Advantages and Innovations:
· New approach to expedite food quality control
· Enhanced quality of sugar containing food
· Enables faster delivery of fresher food

Stage of Development:
Prototype available for demonstration
IPs:
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
A German patent application is pending.

Partner sought

Type and Role of Partner Sought:
The university offers access to rights for commercial use as well as the opportunity for further co-development to bring the prototype to the market within the framework of a licensing agreement.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
German

Keywords

Technology Keywords:
08002 Calidad y seguridad alimentaria
08002002 Microbiología / toxicología / control de calidad de alimentos
08002001 Métodos de análisis y detección
09001002 Métodos e instalaciones de ensayo / análisis
08001 Tecnologías para la industria de la alimentación