Food fermentation

Fermentation as a way to process, preserve and create foods is undoubtedly the oldest biotechnology of mankind (obviously for thousands of years without knowing it was).  For a number of reasons, it is strongly coming back, and tradition is combined with new knowledge and innovations. 

Some of the reasons for the comeback are: low energy demands, natural preservation and flavoring, nutritional benefits as well as understanding the importance of a healthy gut biota (which can be strongly influenced via fermented foods) and a neccesity to expand food production by making new raw material edible. The latter can be explored by using selected fermenting organisms having the needed set of enzymes to degrade materials we otherwise couldn't digest.

One main part of our research at Chalmers University was focused on food fermentation. The obtained knowledge and experience we now wish to use in the form of consultancy and our strain collection.

In our research we have fermented vegetables, beverages, bread, kefir and models of traditional African fermented foods. Mostly our aim has been improved nutritional value or other health effects such as lowered glucose insulin response

We have collected and isolated strains (Lactic acid bacteria and yeasts) from many types of naturally fermented foods (see next click button) ...

Whatever food fermentation idea you may have, we would be happy to work together with R & D,  ideas, knowledge and strains. 

In the light of urgent global challenges, the timing could not be better for  exploring and expanding food fermentation to create novel, tasty, sustainable, nutritional and low-environment impact foods. 

The all natural process - flavor and preservation without any additive, live good microbes without additive, low energy processing, increased digestibility, nutritional high value - speaks for itself. 

Key references (see google scholar for complete list)

2002  Organic acids influence iron uptake in the human epithelial cell line Caco-2
          S Salovaara, AS Sandberg, T Andlid
         Journal of agricultural and food chemistry 50 (21), 6233-6238

2002  Phytate degradation by micro‐organisms in synthetic media and pea flour
          M Fredrikson, T Andlid, A Haikara, AS Sandberg
         Journal of Applied Microbiology 93 (2), 197-204

2003  Combined impact of pH and organic acids on iron uptake by Caco-2 cells
           S Salovaara, AS Sandberg, T Andlid
          Journal of agricultural and food chemistry 51 (26), 7820-7824

2004  Phytate content is reduced and β‐glucanase activity suppressed in malted barley steeped with               lactic acid at high temperature
           Ann‐Katrin Haraldsson, Lena Rimsten, Marie Larsson Alminger, Roger Andersson, Thomas Andlid,             Per Åman, Ann‐Sofie Sandberg
          Journal of the Science of Food and Agriculture 84 (7), 653-662

2005  Improved iron solubility in carrot juice fermented by homo-and hetero-fermentative lactic acid                 bacteria
           SW Bergqvist, AS Sandberg, NG Carlsson, T Andlid
           Food microbiology 22 (1), 53-61

2005  Iron bioavailability from carrot juice fermented by homo-and hetero-fermentative lactic acid                     bacteria by combined in vitro digestion and Caco-2 cells
          SW Bergkvist, T Andlid, AS Sandberg
          JOURNAL OF BIOTECHNOLOGY 118, S148-S148

2005  Lactic acid decreases Fe (II) and Fe (III) retention but increases Fe (III) transepithelial transfer by                 Caco-2 cells
           SW Bergqvist, AS Sandberg, T Andlid, M Wessling-Resnick
          Journal of agricultural and food chemistry 53 (17), 6919-6923

2006  Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased             soluble iron content in carrot juice
           SW Bergqvist, T Andlid, AS Sandberg
           British Journal of Nutrition 96 (4), 705-711

2008  Production of folates by yeasts in Tanzanian fermented togwa
          SB Hjortmo, AM Hellström, TA Andlid
          FEMS yeast research 8 (5), 781-787

2008  Biofortification of folates in white wheat bread by selection of yeast strain and process
          S Hjortmo, J Patring, J Jastrebova, T Andlid
          International Journal of Food Microbiology 127 (1-2), 32-36

2010  Determination of Fe2+ and Fe3+ in Aqueous Solutions Containing Food Chelators by Differential                Pulse Anodic Stripping Voltammetry
          N Scheers, T Andlid, M Alminger, AS Sandberg
          Electroanalysis: An International Journal Devoted to Fundamental and …

2012  Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in                    Tanzanian togwa
          AM Hellström, A Almgren, NG Carlsson, U Svanberg, TA Andlid
          International journal of food microbiology 153 (1-2), 73-77

2016   Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob                Valley in Tajikistan
           Linnea A Qvirist, Carlotta De Filippo, Francesco Strati, Irene Stefanini, Maddalena Sordo, Thomas              Andlid, Giovanna E Felis, Paola Mattarelli, Duccio Cavalieri
          Front. Microbiol., 03 November 2016 Sec. Food Microbiology
          Volume 7 - 2016 | https://doi.org/10.3389/fmicb.2016.01690

2020  Degradation of Phytate in Composite Bread by addition of Phytase releasing Yeast Pichia                          kudriavzevii TY13
         SL Vilanculos, U Svanberg, T Andlid
         J Nut Sci Heal Diet 1 (2), 30-37

2020  Isolation, identification, and selection of strains as candidate probiotics and starters for                               fermentation of Swedish legumes
          ICM Labba, T Andlid, Å Lindgren, AS Sandberg, F Sjöberg
          Food & Nutrition Research 64

2022  Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of                  Pichia kudriavzevii TY13 and presence of yeast extract
         VS Lyidia, Svanberg Ulf, Andlid Thomas
         African Journal of Food Science 16 (12), 310-318