MICROBIAL CULTURES
ORGANOBALANCE relies on two platforms for the development of novel microbial cultures and ingredients:
- Our proprietary microbial strain collection comprises several thousand individual strains from food sources, as well as from human and animal origin and has been set up for rapid screening.
- ORGANOBALANCE leverages its extensive expertise and its yeast strain collection for the generation of new production strains by Yeast Metabolic Engineering.
BIODIVERSITY
ORGANOBALANCE takes great care of and benefits from a unique microbial strain collection comprising several thousand strains of yeast and lactic acid bacteria from natural sources. Since decades food-grade probiotic microorganisms are isolated from various sources, collected and carefully archived. Our microbial strain collection is characterized by a high degree of biodiversity in these natural strains.
Our culture collection provides
- food microorganisms with GRAS and QPS status
- lactic acid bacteria and yeasts from various habitats
- quick access for application in screenings using our bioassays
- high degree of biodiversity
- the oldest strains isolated in the 1920's.
These natural strains are our source for new products in the fields of food, feed, cosmetics and health-promoting ingredients for humans and animals.
DEVELOPMENT OF STRAINS
We at ORGANOBALANCE use our extensive expertise in the field of strain development such as Metabolic Engineering of Saccharomyces cerevisiae yeast to establish new production strains.
To enable biological production of platform chemicals and fine chemicals, we have developed yeast strains for the synthesis of isoprenoids, terpenoids, sterols, and other lipophilic substances. New production processes are designed to replace chemical synthesis or will allow the economical production of substances previously not available at large scale.
ORGANOBALANCE also offers yeast strains for the efficient expression and secretion of selected proteins.
ORGANOBALANCE employs a range of optimization methods. These include
- classical yeast genetics including mating methods
- mutagenesis and selection
- selective breeding (non-recombinant)
- targeted design of strains (recombinant)
- metabolomics, transcriptomics, and genomics.
