Process and Product

The process entails the adaptation and use of a multi-strain starter culture, typically used for the fermentation of plant products, specifically for parts of the garlic plant (stems, flowers) macerated and stored in oil. The multi-strain starter produces lactic and acetic acids from sugars (sucrose, glucose and fructose) found naturally in plants and converts a portion of the fructose into mannitol, while improving products' organoleptic characteristics. The process has been developed at the laboratory and pilot project levels, involving roughly ten tonnes of fermented products annually.

Markets

Spontaneous fermentation or the uncontrolled growth of lactic acid bacteria or micro-organisms in vegetables results in gas formation and organoleptic changes, which reduce product quality. This controlled process provides stability at a pH of roughly 3.8, eliminating the need for pasteurization or the addition or use of preservatives, and resulting in a product of high organoleptic quality. This type of culture is intended for firms that do business with organic plant product processors.

This posting does not represent an endorsement or guarantee by Agriculture and Agri-Food Canada (AAFC) of any products, processes or practices of the firm holding the license for this technology.

The intellectual property rights to this technology belong to Her Majesty The Queen In Right of Canada as managed by the Minister of Agriculture and Agri-Food Canada and a Canadian industrial partner Caldwell Bio Fermentation Inc.

Business Opportunity Available

The Canadian firm Caldwell Bio Fermentation Inc. (http://www.biolacto.com/) that holds the operating license for this technology is looking for strategic partners (sublicense and/or distribution) to explore market opportunities in Asia, Europe and the Americas.

Industry Contact:

Gary Caldwell, President
Caldwell Bio Fermentation Canada Inc.
579 Chemin de la Rivière
Ste-Edwidge, Quebec, Canada J0B 2R0
Telephone : (819) 849-4378
Facsimile : (819) 849-2000