Tech transfer
We translate our findings into applications, generating superior yeast strains for a wide variety of applications: from beer production, to wine, bread, chocolate, ethanol, biofuel, bioplastics and biochemicals, proteins and pharmaceutics.
The science of aroma
We study and improve (fermented) food products using a data-driven approach
We characterize the chemical and sensory profiles of different beers using a range of analytical equipment such as headspace gas chromatography-flame ionization detector (HS-GC-FID), gas chromatography-mass spectrometry (GC-MS), discrete photometric analyses, and enzymatic analyses, as well as a professionally trained taste panel. Using state-of-the-art computational techniques, including machine learning, we detect patterns and predict beer aromas, taste, texture, and popularity from chemical data, and reverse engineer new/improved products.
Generating superior industrial microbes
We have an extensive collection of yeasts to create superior industrial strains
We collaborate with companies and institutes interested in our expertise in yeast, fermentation, flavor, natural aroma's, flocculation, protein secretion, metabolic engineering and synthetic biology. Several industrial partners are, for example, looking for more efficient fermentation, specific natural aromas and improved ethanol tolerance. New strains can immediately be tested in our pilot brewery.
Industrial collaborations
We collaborate with companies and institutes interested in our expertise in yeast, fermentation, flavor, natural aroma's, flocculation and cellular research.
We offer
A collection of over 10,000 different yeast strains
Including hundreds of industrial yeasts suitable for beer production (ale and lager), wine making, ethanol production and food fermentation. Each of these strains is carefully characterized in our laboratory, enabling us to select yeasts with specific characteristics (aroma production, fermentation efficiency, flocculation...).
Chemical and sensory analysis of fermentation products
Including precise ethanol content (to 0,001%), pH, concentration of 25 important flavor compounds using headspace GC and SPME-GC, microbiological profiling (presence of yeasts, molds and bacteria), sensory analysis by a trained panel...
Expertise in analyzing and optimizing industrial yeasts
Using either natural techniques (isolation, selection, breeding, genome shuffling, crossing, directed evolution...) or genetic modification, we can optimize almost any selectable/measurable characteristic of a given yeast strain, including aroma formation, flocculation and sugar utilization.
Expertise in genotyping and characterizing yeasts
Including DNA fingerprinting and whole-genome sequencing.
State-of-the-art research equipment
Enabling us to tackle complex questions using the best approaches, including
- a 4-laser BD Influx Fluorescence-Activated Cell Sorting (FACS),
- live cell imaging,
- ascus dissection,
- directed evolution in chemostats,
- turbidostats,
- batch or fed-batch fermenters,
- genetic engineering,
- biochemical analyses,
- a colony picker allowing to automatically pick colonies based on color, fluorescence, shape...
- a versatile, state-of-the-art microbe-handling robot, tailor-made for cutting-edge microbial research allowing to grow and analyse thousands of microbial cultures in parallel.
Want to work with us?
Our collaborations and contracts range from the purchase of particular yeast strain to large-scale contract research collaborations.
Think we can help you in any way?
