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Instituto de investigación ucraniano ofrece una tecnología de fermentación de jugo de remolacha mediante cepas de lactobacilos con propiedades antioxidantes y anticancerígenas

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOUA20190516001
Publicado:
28/05/2019
Caducidad:
28/05/2020
Resumen:
Un instituto de investigación ucraniano especializado en desarrollar preparaciones microbianas ha desarrollado una tecnología de fermentación de jugo de remolacha mediante lactobacilos seleccionados. Las cepas bacterianas enriquecen el jugo con sustancias biológicamente activas, confiriendo un efecto antioxidante, anticancerígeno y radioprotector. Los lactobacilos interactúan con las pectinas del zumo formando geles que, al entrar en el estómago, absorben sales de metales pesados y toxinas. El resultado de esta fusión es una bebida de remolacha, un producto de nutrición funcional con un alto contenido en aminoácidos, vitaminas, yodo y minerales. El instituto de investigación busca empresas procesadoras, envasadoras y biofábricas con el fin de establecer acuerdos de licencia.

Details

Tittle:
The technology of beet juice fermentation by lactobacillus strains with antioxidant and anti-carcinogenic properties is offered for license agreement
Summary:
The Ukrainian Research Institute has developed a technology of beet juice fermentation by selective lactobacillus. The strains of bacteria in fermentation of juice enrich it with biologically active substances, provide antioxidant, anti-carcinogenic and radioprotective effect. The result of such a fusion is a beetroot drink - a product of functional nutrition. The Institute interested in cooperation with processing companies, canning plants, biofactories on the basis of a license agreement.
Description:
The Institute is the leading scientific center in Ukraine in the field of the development and introduction of microbial preparations. Since of the 50s, probiotics for medicine and veterinary medicine, biopreparations for crop growing have been created and introduced into the practice.
The use of chemical agents, environmental degradation - stimulates the search for natural antioxidants, creating a functional food.
Beet juice is useful due to the content of antioxidant betanin, and a complex of biologically active substances. However, it has a specific taste, it is highly spoiled, betanin is not stable.
When the juice is fermented by selective lactobacilli, conditions are created in which even the thermal treatment maintains the active form of betanine, the activity of the enzymes that contribute to the organism´s assimilation of the toxins is reduced. Lactobacilli interact with juice pectins forming the gels, which, when entering the stomach, provide adsorption of heavy metal salts and toxins.
Beet juice is pasteurized in optimally-selected conditions with maximum preservation of its useful properties. The cooled pasteurized juice is fermented by two strains of selected bacteria.
Possible re-pasteurization to extend shelf life of 1 year.
In the resulting beverage, in comparison with beet juice, the content of essential amino acids, vitamins, iodine, minerals is increased (histidine, valine, aspartic acid and glutamic acid are increased in 1.5-3 times; lysine in 7-10 times)
Selected bacteria:
- increase the antioxidant properties of the juice;
- show anti-carcinogenic properties;
- suppress harmful microflora.
Recommended for daily use and for the prevention of diseases.
The Institute is interested in international cooperation under a non-exclusive license. There is an experience of such cooperation with domestic and foreign enterprises.
Under the license agreement, the strains of bacteria, scientific, technical documentation, description of available technology, scientific advice will be transmitted.
Advantages and Innovations:
Thanks to selective lactobacillus, the positive properties of beet juice have increased and negative ones have been leveled (antioxidant-betanin insecurity, limited shelf-life, specific taste).
Features of the action of lactobacillus:
- reduce the activity of enzymes that promote the body´s assimilation of toxins;
- do not restore nitrates in nitrites;
- in the process of fermentation, due to the accumulation of biologically active lactic acid, conditions are created which do not destroy the active form of betanine even with prolonged storage and heat treatment, which improves the antioxidant properties of the beet;
- Beet juice fermented by lactobacillus forms in the intestine together with pectins persistent gels that adsorb toxins and heavy metals.
Stage of Development:
Available for demonstration
IPs:
Secret Know-how
CommeR Statunts Regarding IPR Status:
Documents must be updated. Clinical trials with official findings were carried out.

Partner sought

Type and Role of Partner Sought:
Enterprises for the processing of fruits and vegetables, canning plants, specializing in the production of microbial preparations biofactory, companies are able to implement licensed production of biotechnology.
Necessary for production is the presence of the enterprise production equipment. According to the licensing agreement . the Institute sends strains of bacteria, scientific and technical documentation, technology for obtaining a beverage and conducts scientific consultations.

Client

Type and Size of Client:
R&D Institution
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
Russian

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
06002008 Microbiología
08002002 Microbiología / toxicología / control de calidad de alimentos
08001005 Tecnología de alimentos
08001001 Tecnologías para bebidas