PIF2024 - BAGASSE FERMENTATION FOR FOOD AND BEVERAGES (PID2023-148814OB-C21)

The doctoral thesis offer is part of the subproject "Assessment of microorganisms and bagasse for generating novel ingredients for the food industry." Led by researchers from the Biotechnology department at the Institute of Agrochemistry and Food Technology (IATA-CSIC) and the University of Valencia, the initiative will analyse the solid-state fermentation of beer and wine bagasse with Monascus sp. species and lactic acid bacteria. The ultimate goal of the strategy is to obtain enriched bagasse with natural pigments, acidity, or aromatic potential, among other characteristics, for incorporation as a food ingredient or for the extraction of compounds of interest. Using response surface methodology, the conditions that allow for the optimal growth of these microorganisms and the obtaining of bagasse with the desired characteristics will be established. Additional properties will be assessed and valued, such as high antioxidant activity, high protein, fibre, or GABA content, or the absence of off-flavours and Monascus sp. molecules associated with toxicity, such as citrinin. From bagasse and extracts, experimental beers and breads will be produced with the idea of evaluating, with the collaboration of craft brewers and bakers, their potential to replace the use of synthetic pigments, expand the range of food preservatives and flavourings, and obtain innovative products.