Lactic acid producing yeast for controlled acidification

Overview

Ex Seed presents an innovative lactic acid-producing yeast strain designed for high-yield conversion of sugars into lactic acid. This genetically modified yeast offers a sustainable and efficient method for controlled acidification in high-moisture food systems. By converting sugars such as glucose, sucrose, fructose, maltose, and galactose into lactic acid, the yeast helps lower the pH of food products to under 4.5, effectively inhibiting spoilage bacteria and enhancing shelf life. The process also contributes to improved flavor profiles with a mild, smooth sourness.

Technical specifications

• High Yield Conversion: The yeast strain achieves over 80% yield in lactic acid production.
• Controlled Acidification: Acidification level is easily adjustable by varying the sugar concentration.
• GMO Flexibility: The yeast can be retained or removed based on regulatory requirements.
• Broad Sugar Utilization: Capable of converting various sugars, ensuring versatility across different food products.
• Flavor Enhancement: Lactic acid not only preserves but also enriches the taste of food products.

Technology readiness level

This solution is at Technology Readiness Level 9, indicating that it has been proven in an operational environment and is ready for commercial deployment. Ex Seed plans further validation studies to evaluate pH reduction in various high-moisture food systems over a six-month research period.