To bridge the gap between University and Company
To bridge the gap between University and Company
Ph. Thonart, J. Destain, M. Ongena, F. Delvigne, J.M. Aldric, F. Weekers, S. Hiligsmann, S. Zgoulli,
P. Evrard, P. Antoine
Centre Wallon de Biologie Industrielle1
Gembloux Agro Bio TechPassage des Déportés, 2
5030 GemblouxBelgique
Université de LiègeBoulevard du Rectorat, 29 B40
4000 LiègeBelgique
Centre Wallon de Biologie Industrielle2
From cells to end products
Strain physiological study
Strain
screening
Fermentation technology
Metabolite or cell harvest and
conditioning Reactors
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Precompetitive research
Transfer to the company
Applied research
Pilot production
Fundamental research
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-Publication of research results
-Secret results
-Results protected by patents
Choices made by the researcher
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The University has a potential for innovation
Innovation will require more and more
scientific knowledge
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* Publication of results* Obtaining patents
Valorization of research
Popularization of results
Transfer to existing industriesintegration into business strategies
Creation of spin-off
Enable innovations in non-industrialized areas
Expression of creativity by the finalization of a product including the economic aspect
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Publications
To develop quality :
Impact factor, reviewed articles, international journals, etc ..
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- Conferences
- Training of social environments
- Making popularizationdocuments
Popularization of results
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The CWBI develops a new concept
Microbial ecology applied to industry
Biodiversity(screening new microorganisms)
Taxonomy studies
Biopesticides
Microorganisms to replace chemical
products
Post harvest treatment
New fermentation forFood process
(heterofermentation)
Starters for food and Pharmaceutical
applications(probiotics)
New cleaning procedures(to define the conditions
to prevent infections)
Waste water treatment with starters (cleaning tubes,
grease trap…)
Production of ethanol and H2
from waste water
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Products
Selection and production of lactic acid bacteria
- Pure cultures – Formulation - conditioning
Commercialisation with following sectors
- Pharmaceutical: food supplements (nutraceuticals)
and probiotics
- Food : starters (fermented products) andfunctional foods
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Products
- Pure microbial cultures
- Biological activators
- Enzymes (lipase)
- Septic tank
- Starters
- Waste Water Treatment
- Plant biocontrol
- Functional microorganisms (Saccharomyces boulardii, enrriched yeast : Se, Ca2+ ,Cu2+, Zn2+)
- Probiotics
Development of plant biocontrol : Bacillus / Pseudozyma / Trichoderma
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Individual waste water treatment plantSeptic tank
Biological unblocker Grease traps
Products for biologicalhousehold
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Second example : Pseudozyma
flocculosa and Powdery Mildew Fungi
Sporothrix flocculosa; Ascomycetous(Traquair et al., 1987)
Found in association withclover powdery mildew
Pseudozyma flocculosa; Basidiomycetous; yeastlike organism
(Boekhout, et al. 2000)
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On the road to biofungicidedevelopment
Prof. R. Belanger of the Biocontrol Laboratory at LavalUniversity initiated a research program on powderymildew biocontrol.
1970 - The tolerance of many fungal plant pathogens tofungicide increase
1989 - Sporothrix flocculosa and regulosa were identifiedas being highty effective for reducing the infectionof cucumber with powdery mildew
1995 - Sporothrix became Pseudozyma (DNA sequencingtechniques)
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Between 1989-2002 - Fundamental research and technical approachfor the Sporothrix conidies production incollaboration with CWBI.
- Several trials were carried out under semi-commercial conditions of greenhouse cucumberand rose production in different countries
2000 - Patent – Methods and composition for thebiological control of plant diseases
2002-2013 : Dossier for the registration in Europe
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Action of Pseudozyma
1st hypothesis : Production of fatty acids
2nd hypothesis : Production of glycolipid - floculosin -categorized as biosurfactants
3rd hypothesis : competition mechanism
Application support and nutraceuticals
1. Vitamins for direct compression : Vitamin B1 (Thiamine), B6 (pyridoxinehydrochloride), B12 (Cyanocobalamin) , C coated with vegetable fat
2. Microencapsulated Flavor : Microbelcaps makes a spray micro-encapsulation of various essential oils, oleoresins, alcoholates, herbal andnatural identical molecules : lemon scent, aroma mint, apple, mango, cola,hazelnut, yogurt, orange flavor
3. Oil rich in Omega 3 microencapsulated in acid and base resistant coatings :microencapsulated borage oil, linseed and olive oil
4. Coated Microorganisms: Lactobacillus casei, acidophilus, bulgarius,rhamnosus, plantarum, Bifidobacterium infantis, Streptococcus thermophilic,Lactococcus lactis
5. Liquid papain, powder papain and coated papain
6. Dry extracts from fermented papaya : extract from fermented flavoredpapaya
Products
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Pharmaceutical Application
1. Coated Vitamins for direct compression: Certifications: GoodManufacturing Practice (GMP) and Drug Master File (DMF EU) : Vitamin B1,Vitamin B6, Vitamin B12
2. Biotin 0.1%
3. Leucine
4. Vitamin C coated with vegetable fat
5. Phenylalanine
6. N-acetyl cysteine microencapsulated
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The company develops biological processes for the treatment andvalorisation of organic wastes, by-products of agro-food industriesand hydrocarbons.
It also realizes investment studies for the energetic valorisation ofbiogas.
Biotreatment's potential is based on his skills in microbiology andmanagement of facilities for depollution and biomass treatment.These are reenforced by collaborations with many academiclaboratories specialised in environmental and biochemical sciencese.g. the Walloon Centre of Industrial Biology for microorganismsselection, characterisation and production.
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Relationship between Industry-University
- Dialogue
- Respect of each partner
in economic terms,
in terms of intellectual property protection
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3 axes
Microbial biodiversity
Environment
Avenues of collaborations
A strategy for a collaboration with developing countries
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Tunisia
Senegal
Mali
Burkina Faso
Fermented milk:M ’Bannick (Senegal)Lben (Tunisia)
Fermented locust beans : (Parkia biglobosa)
Netetu (Senegal)Sumbala (Burkina Faso, Mali)
Alcohol or fruit vinegar :Senegal, Burkina Faso, Congo (Brazzaville)
Congo
Fermented products and representative countries
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Traditional artisan fermentations
= natural and spontaneous innoculation
Empirical methodVariable durationVariable qualityPoor hygiene
Controlled industrial fermentations
= add of starter (selected
microorganisms’ culture)
ReproducibleRapid
Quality Organoleptic
HygieneStability
Microorganisms
Raw material
Raw material
Fermentationconditions
(temperature,aeration, pH,…)
variable defined
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The example of Senegalese fermented milk: M’bannick
M’Bannick : a taste and a flavour that is loved by the Senegaleses
Technology: small unreliable workshopsintoxication problems
Identification of responsible germs:
Lactobacillus plantarum
Lactococcus lactis lactis
Lactococcus lactis var. diacetylactis
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The example of Netetu (Sénégal) –Soumbala (Burkina Faso)
Exchange North-SouthFermented grains used as condiments
Market : 30 billions of FCFA (in Burkina)26 thousands tons of products
Microbial biodiversity
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Acid flour produced by milling, fermenting and drying millet grains “pearl millet" (Pennisetum glaucum), African cereal with small round grains, resistant to drought.
Treatment: fermentation controlled by a lactic bacterium (Lactobacillus plantarum), followed by drying by atomization (technique used for making milk powder, coffee etc.)
Millet flour
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General diagram for production
Raw millet flour(10% Hum, Ø 0,8 mm)
Humidification (50% water)
Adding starter mix
Fermentation during 18-20 h at 30°C
Dilution (75% water)
Atomization (230°/90°C)
Atomized acid flour
(6-8% Hum)
Bakerymixer
Millet flour dough
Fermented flour
Manual rolling Donuts, with raisins50
Description of Acetobacter senegalensis sp. nov.:
Gram-, no endospore formation
Coccoid, 0.8 µm of width, 1.6 à 2 µm inlength and ~ 0.6 µm in Ø.
Oxydase – and catalase +
Optimal growth at 35°C on YGM
Cells are opaque, convex and motile.
G+C% of DNA is 56.0 mol %.
Characterized by several phenotypicfeatures.
The standard strain of CWBI-B418 isLMG 23690T
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By combing the phenotypic and genotypic results:
CWBI-B418 is a new species
Acetobacter senegalensis sp.nov
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- Selection of products (gum arabic, bromelain)
- Development of treatment protocols
- Transfer of raw materials towards North
- Transfer of procedures towards South
- Commercialization South-South, South-North, North-North
- Creation of spinoffs in the North and South
Avenues of collaboration
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Classify the gum from Burkina based on these qualitycriteria (valorization South-South, South-North).
Purchase of this gum by the C.W.B.I. in order to developthe purification procedure at industrial scale.
Economic study on the organization and the flow of gumproduction in Burkina and in Wallonia.
Gum arabic
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Purification procedure
Bringing into solution
Filtration on filter press
Clarifying filtration on filter plates
Drying of the solution by atomization
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Bringing into solution
Clarifying filtration
on filter plates
Drying of the solution
by atomization
Filtration on filter pressAggregates
Powder59
Hibiscus
Malvaceae, Hibiscus sabdariffa sp
Sorrel, Roselle, sour tea, bissap
Varieties:
Vimto: dark red calyxes
Koor: very acidic
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Procedure
Extraction
Concentration
Juice containing 50% dry matter
Atomization
Instant bissap powder
I.T.A.
R.W. I.T.A.
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Biological activity study : analyses(cellulose, fatty acids,
DBO5, …
CH4
CO2
Biogaz
Solids
Lixiviats-Determination of biological age
-Prediction of compaction
-Prediction of future activity
Landfill
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Center: sitemap of Saaba. Periphery: different methods used for discharge collecting and composting and landfill development
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Center: empty pilot landfill for the Saaba discharge. Periphery: same landfill during filling, followed be biological activity, compacting, laying of the mineral cover and final profile. 69
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- From the fundamental research to a final product – along road
- Many biocontrol products will never satisfy therequirement imposed on chemicals to be 95-100%effective
- A dream or a reality. It is the problem in relation withthe fundation of spin-off company
Conclusions