12.07.17 Minister of Agriculture and Forestry Jari Leppä and Minister of Rural Affairs Tarmo Tamm, alongside with representing delegations, visited Center of Food and Fermentation Technologies.
Main topics of discussion were:
* Methods of modern food technology;
* R&D in modern food and fermentation technology;
* Innovative dairy products.
Defense : 28.06.2017, 12:00 PM, Place: TUT building of Natural Sciences, room SCI-109
Marianna Surženko, “Selection of Functional Starter Bacteria for Type I Sourdough Process”
Supervisor: Doctor Inga Sarand, Department of Chemistry and Biotechnology, Tallinn University of Technology
Opponents:
Doctor Delphine Sicard, Research Director, French National Institute for Agricultural Research, France
Professor Gražina Juodeikiene, Department of Food Science and Technology, Kaunas University of Technology, Lithuania
TFTAK employee and PhD student Sten Erm will defend his PhD thesis “Use of Mother-Daughter Multi-Bioreactor Systems for Studies of Steady State Microbial Growth Space” May 30, 2017, 14:00 , in TUT Natural Sciences building, SCI-109.
Microbial physiology analysis is important in research and production optimisation and is realised by studying the effect of an array of environmental parameters by means of cultivations. When choosing the cultivation method typically non-steady state batch cultivation is preferred, as it is short in time. However, choosing non-steady state cultivation method can compromise the quality of the physiological state of microbial culture, blurring the effect of the environmental parameter studied. Steady-state cultivation methods (chemostat) provide more precise data but are characterised by long stabilisation times, rendering them unpopular. Quasi-steady state cultivation methods (A-stat) reduce the stabilisation period but do not exclude it.
Herein we describe a concept of steady-state growth space analysis using a bioreactor system, termed the mother-daughter (MD) system, where starting steady state cultivations with no stabilisation period is possible. This system operates by stabilising microbial culture in one reactor (mother-reactor) and distributing the stable culture to other reactors (daughter-reactors). Starting cultivation experiments in the daughter-reactors from the precisely defined physiological state allows instant quantitative physiology analysis. The system is not limited to a single transfer, and it is expected that the physiological state of microbes in the mother-reactor changes in quasi-steady state, by using changestat cultivations. Thus, when physiology analysis in the daughter-reactors is complete and the old culture discarded, they can be re-filled with culture in new physiological state (from the mother-reactor). By repeating transfers and combining different changestat cultivations, the effect of many environmental parameters can be analysed.
For the MD concept to work the physiological state of culture must remain unaltered during the culture transfer process. Statistical comparison of population characteristics of the microbial population before and after culture transfer showed the physiological state did remain unchanged. Further, an A-stat experiment started in the MD system provided statistically equal results to a reference A-stat experiment conducted in a separate bioreactor, showing that growth space scanning experiments are possible in the MD system. Similarly, a recombinant protein production in the MD system coincided well with the same production process undertaken in a separate bioreactor.
To estimate the potential advances of using the MD system we compared a series of theoretical production experiments in separate bioreactors and the MD system. Experiments in the MD system were indeed faster if the number of experiments exceeded the number of reactors in the system. Further, the calculations show that the daughter-reactors should be ~10 times smaller than the mother-reactor to avoid introducing extra time due to the variable volume cultivation needed for biomass accumulation.
In current work, we used the concepts of growth space and physiological state of cell populations to develop efficient cultivation schemes in the MD system. While quantitative analysis of the physiological response to even a few environmental parameters remains a tedious task even in the MD system, the use of it theoretically reduces experiment time. Further, devising experiments in the MD system necessitates thinking about growth space, thus it can be viewed an educational tool as well
Supervisors: Prof. Raivo Vilu, senior scientist Kaarel Adamberg
Opponents:
Professor Peter Neubauer (Berliini University of Technology, Germany)
Professor Juris Vanags (Riga University of Technology, Latvia)
PhD is published at: https://digi.lib.ttu.ee/i/?7630
Source here.
TFTAK is cooperating with EthicoFoods, a company aiming to develop high-quality and tasty meat substitutes.
The CEO of EthicoFoods, Anu Menon, explained that they want the meat-eaters to still get the satisfaction associated with eating meat. Thus, they’ve tried to create the taste and texture of meat – the primary goal is to get more carnivores to eat the food of vegetarians. The meatballs of EthicoFoods consist of pea and brown rice proteins, which mimics the nutritional value and protein content of real meat. For texture the team is trying to replicate the texture of chicken.
The market of meat substitutes is driven by factors such as increasing health awareness among the consumers, meat adulteration, environmental issues, and various health benefits associated with plant-based meat substitutes. High growth potential in the emerging markets and untapped regions provides new growth opportunities for the market players.
Article about our cooperation partners (in Estonian) is accessible here.
About the market trends, read more here.
TFTAK friend and distributor Vaga Aed made it in the top30 of the idea competition Ajujaht.
Vaga Aed produces and distributes dry sourdough (developed by TFTAK) and green powder of freeze-dried nettle. With dry sourdough we make a revolution in home breadmaking. Our dry sourdough contain live lactic acid bacteria, such as the traditional sourdough. Bacteria are selected through a careful selection of the flour and the water started in a spontaneous leaven during the upgrade process. Whole process takes place in just one step. Also, there is no need to leave any small pieces of dough for bread only works for the next bread cooking. Using dry sourdough we can quarantie the stability of the quality of bread. Our green powder is good supplemet for smoothies, soups, omelettes, etc. Nettle power can be safe way to achieve green color in the food- and pharmaceutical industry. In collaboration with Center of Food and Fermentation Technologies we find out the correct data and nutrient content of our products. First, we want to succeed in estonia and we will focus Sweden.
Vaga Aed introduction video (in estonian) can be found here
For more information about the competition, click here.
One of the award recipients is also from the ranks of TFTAK – Kaspar Mooses. In the field of bio- and environmental sciences he received an award for the work: “Optimization of soy and rice protein hydrolysis for production of organic yeasts”
The aim of the national contest for university students is to promote research among university students, stimulate them to be more active and to acknowledge students who have achieved outstanding results with their thesis, study, research or scientific publication.
The contest is open for all students studying in Estonia (including foreign students studying in Estonia) and Estonian citizens studying abroad. Research papers can be submitted on all university levels: applied higher education and bachelor’s studies; master’s studies; doctoral studies.
Objectives of the contest are to:
* raise appreciation for R&D among the students
* stimulate the activities of students in the field of R&D
* acknowledge students and groups of students who have achieved outstanding results in R&D
Read more here.
Systems biology and synthetic biology have become an important part of research and optimisation of food and biotechnological processes. The defining feature of systems biology is that it takes into account all the important molecules in the design of new cells and in optimisation of processes. It does this through the use of complex modelling methods and high throughput ´omics´ methods. Processes inside humans and also taste preferences can be associated with the cells and molecules in our body. It can be said that the 21st century has generated completely new biology that also opens new opportunities for the industry.
TFTAK examines the lactic acid bacteria used for producing different types of dairy products – yeasts, by the means of which, for example, bread and beer is made. Part of this work is performed within the framework of contractual work with DuPont, Lallemand and other international as well as Estonian companies. This presumes detailed knowledge of metabolism and composition of lactic acid bacteria and yeasts – approximately 10 000 chemical reactions take place in micro-organisms simultaneously. Typical 21st century biology must certainly consider at least thousand of them if we want to understand and optimise the production of food and cells. In addition, TFTAK has successfully researched and developed novel cheese and rye bread production technologies, supported ice-cream and cider product development, created new recipes for functional foods and herb mixes. TFTAK cooperates with more than 40 industrial enterprises from different countries.
NovoOne Ltd. , a company that is focused on offering catering service for airplane companies, has started collaborating with TFTAK scientists to develop a scientific model for proper seasoning of airplane food, thereby perfecting the taste experience high above ground.
A partner of TFTAK, Estonian handicraft cider manufacturer Siidrikoda, received a silver medal for taste and product design. There were 183 manufacturers participating from all over the world. International Cider Challenge 2016 was organized by the famous Off Licence News.