Bioprocess Engineering

Microbiological research and the understanding of biotechnological processes form the basis for the development of different manufacturing processes in the food, beverage and pharmaceutical sectors. Our competencies are:

• Development of fermentation processes using modern equipment, methods and process analytics, including:
•      Miniaturization in the BioLector Pro
•      Scale-up in the stirred tank reactor
•      Impedance measurement method
•      Flow cytometry
•      Electro-optical in-line measurements
•      Scanning electron microscopic analysis
• Process optimization e.g. under bioeconomic aspects
• Custom fermentations
• Production of functional ingredients using yeasts
• In vitro digestion studies

Applied Microbiology

In the field of applied microbiology and thus the active use of microbial properties for specific objectives, we draw on a large biodiversity of our internal strain collection of over 1000 yeasts, 500 bacteria and 500 molds.

• Strain collection
• Strain Screening:
•          Isolation and detection of microorganisms/customer-oriented long-term storage of pure cultures
•          Production of starter cultures for beverage and food production
•          Production of microorganism and spore preparations and subsequent stability studies

Service/Biological Laboratory

From our yeast bank, we offer a large selection of different yeast strains for use in the brewery, spirits and beverage industry. These are bottom-fermenting, e.g. for Pils, Export, Maerzen, and top-fermenting, e.g. for wheat beer, Alt and Koelsch, pure yeasts. There are also yeasts for special beers such as Porter or Berliner Weisse. In addition, we also cultivate some wine, champagne and distillery yeasts as well as special mixed cultures for the production of non-alcoholic fermentation drinks.

The yeasts are shipped worldwide as:

• Agar slant culture in a test tube
• Dry yeast on filter paper
• Concentrate in aluminum bottles (7 L liquid culture concentrated to 700-800 mL)

Additional offers:

• Screening and cultivation of special yeasts in EBC fermentation columns
• Storage of your company yeast as an external “backup copy”
• Microbiological culture media: Production of selective culture media for the detection of general and beer-spoiling bacteria as well as culture and spoilage yeasts
• Classic microbiological and molecular biological analyses
• General microbiological analyses of food and consumer goods
   

Accredited according to DIN EN ISO/IEC 17025 for the test procedures specified in the appendix to the accreditation certificate

https://www.brauwesen.tu-berlin.de/menue/fachgebiet_brau_und_getraenketechnologie/

https://www.aif.de/

http://www.psmberlin.de/