Process and Product

This process entails the use of yeast or a mixture of yeasts with killer properties that will specifically prevent the growth of undesirable yeasts during the controlled fermentation of vegetables.

Market

Spontaneous fermentation or the non-controlled growth of micro-organisms in vegetables results in gas formation and organoleptic changes, which reduce product quality. This control process could be used in primary food products or secondary food products containing lactic acid bacteria to produce yeast inhibitors that would improve product stability and prolong the shelf life of the processed product. This type of starter culture is intended for firms that do business with companies that process acidic organic vegetables.

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 Canada Inc.

This process was developed at the laboratory and pilot project levels, involving roughly ten tonnes of fermented products annually.

Business Opportunity Available

The Canadian firm Caldwell Bio Fermentation Canada Inc. (http://www.biolacto.com) that holds the operating license for this process is looking for strategic alliances (sub-license 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