Studies for the meat industry
At LEV2050 we offer customised services. Therefore, we can work in any sector at a microbiological level. In this case we are going to look at 3 different studies that we can carry out in companies in the meat sector: the lactic bacteria study, the personalised nutrition study and the yeasts study.
Lactic bacteria study
Firstly, there is the study of lactic bacteria. The aim of this study is the isolation, identification, selection and characterisation of those strains of indigenous lactic acid bacteria that express the best properties that we can use as starter cultures.
Once selected, micro-fermentations will produce tailor-made biomass from these strains.
Personalised nutrition study
As for the study of personalised nutrition, it consists of the use of more phylogenetically different genera, species and strains of yeasts and/or lactic acid bacteria. We make complete lysates and/or mixtures of them. They act as nutritional and organoleptic agents in fermentations or during maturation processes.
In other words, the aim is to obtain personalised nutrients. These lysates will be tested on a small scale as nutrient agents to check their potential. LEV2050 will generate and deliver customised nutrients tailored to each client.
The aim of this study is to determine the biodiversity of the autochthonous microbiota present.
LEV2050 specialises in the isolation, identification, selection and characterisation of yeasts. These yeasts can be either Saccharomyces or Non-Saccharomyces. The aim of this study is to find those autochthonous strains with the best properties to be used as fermentation starters.
Once we have selected them, through micro-fermentations, we will generate personalised biomass from these strains.
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