Microbial fermentation has been extensively exploited by Humans for millennia. Today's industrial processes produce a myriad of products ranging from biofuels to pharmaceuticals. Thus, many strains of yeast have been effective, domesticated and marketed, leading to the standardization of fermentation processes. This has improved the safety of the fermentation processes, but has led to a certain standardization of the products. It is for this main reason that there is currently a revival of interest in so-called “wild” yeasts, particularly in the field of fermented drinks (wines, beers, ciders, etc.) so that producers are looking for authenticity (notion of terroir). This vision is supported by a plebiscite of consumers who seek in these local products to retrieve a diversity and a product complexity.
Thus, more and more producers are interested in this strategy of conservation and sustainable use of this biological diversity. Unfortunately, it is currently carried out in empiric ways, for lack of technical means. This regularly leads to organoleptic deviations making the products unfit for consumption.
The objective of this interdisciplinary work is to provide these artisanal businesses with tools enabling them to use the microbial diversity at their disposal in the most secure environment possible.
The results of bioprospecting will increase knowledge of the impact of agricultural behavior patterns (conventional, reasoned, biological) on biodiversity. It is hoped that new yeasts imparting original tastes and flavors will be collected. The methodology tested in this project could allow the development of services with the various operators. The creation of new “low-cost” monitoring means of the target parameters established during the projects (metabolomics/microbiological) could also be considered. The methods developed may lead to the acquisition of third party funds. A commercial exit at the end of the project is possible for a selection of the yeasts of interest. Scientific valuations will also be produced. This project will be carried out in collaboration with Agroscope and the start-up HES-PULSE Bioprospect. Producers (wine, beer, cider) will also be associated to the project.
Pictures: Yannick Barth, HEPIA
Project partner(s)
Project leader - team
François Lefort
(HEPIA),
Yannick Barth
(HEPIA)