Improving fermentation performance

A number of foods and drinks are produced by fermentation, using yeasts or bacteria or a mix of the two. The quality of the product will greatly rely on the fermentation process for the correct development of taste, flavour and appearance. At Campden BRI, we have both the expertise and facilities to help you get the best from your fermentation process, as Karin Pawlowsky from our Brewing Division explains:

"Our fermentation facilities include small table top fermenters, controlled stirred bioreactors, 2-litre tall tube fermenters and a 1hl pilot plant fermenter. This set-up, together with our expertise in the field of fermentation, allows us to help clients with new product development, selection of suitable organisms for fermentation, trouble shooting with problem fermentations and optimisation of fermentation substrates.To complete the picture, our analytical and sensory teams are available for product analysis.

Fermentation is a complex process, with many parameters playing a role. The substrate used for the fermentation influences the growth behaviour of the organism and the metabolites produced. The strains of yeast/bacterium have to be carefully selected as every strain possesses different characteristics, resulting in fermented products exhibiting differing flavours. In addition, the rate of microbial addition to the substrate as well as fermentation temperature and dissolved gases in the substrate will all affect the progress of the fermentation and the product quality."

Contact: Karin Pawlowsky
+44(0)1737 824268
Karin.Pawlowsky@campdenbri.co.uk