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Novel Biopreservatives to Improve the Shelf Life Of Cottage Cheese

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2023-03948
Agency Tracking Number: 2023-03948
Amount: $649,926.00
Phase: Phase II
Program: SBIR
Solicitation Topic Code: 8.5
Solicitation Number: USDA-NIFA-SBIR-009642
Timeline
Solicitation Year: 2023
Award Year: 2023
Award Start Date (Proposal Award Date): 2023-08-11
Award End Date (Contract End Date): 2025-08-31
Small Business Information
141 Flushing Avenue Suite 907
Brooklyn, NY 11205-1338
United States
DUNS: N/A
HUBZone Owned: No
Woman Owned: No
Socially and Economically Disadvantaged: No
Principal Investigator
 Ravi Sheth
 (513) 470-5728
 ravi@kingdomsupercultures.com
Business Contact
 Ravi Sheth
Phone: (513) 470-5728
Email: ravi@kingdomsupercultures.com
Research Institution
N/A
Abstract

Thegoalofthisproposalistodevelopabiopreservativeingredientthatextendstheshelflifefood
productsstartingwithsoftcheesessuchascottagecheese.Dairyproductsarepartofahealthydietfor
~80% of Americans providing essential protein calcium and vitamins. Dairy foods are highly
susceptible to microbialspoilagebutchemicalpreservativesusedindairyfoodsareincreasingly
restricted due to safety concerns. Thus dairy manufacturers urgently need effective natural
alternatives known as "biopreservatives" which use microbial fermentation to naturally inhibit
spoilage organism growth. Whereas chemical preservatives are single molecules with one
antimicrobialmechanismofaction(MoA)ourproductcombinesmultipleMoAthroughrationally
TM
selectedmicrobialcommunitiesor"Superculture ingredients"(SCI).OurUSDASBIRPhIresearch
used computational methods and high-throughput screening to identify a novel lead antifungal
ingredient.PreliminaryPhaseIcharacterizationdemonstratedthatprototypeperformancesignificantly
exceedsin-marketleadingbiopreservativeproductsandthatingredientproductioncouldbescaledup
topilotfermentorvolumes.InPhaseIIweproposeto buildontheseexcitingresultsbyoptimizing
performance and production to verify performance at commercial scales enabling broad
commercialization of this high performance biopreservative ingredient and ultimately reducing
spoilage of dairy products. This product will provide benefits to food manufacturers and end
consumers; bydecreasing spoilage it will reduce food waste reduce distribution costs increase
accessibilityofhealthydairyproductsandreducetheecologicalimpactofartificialchemicalsand
plasticpackaging.

* Information listed above is at the time of submission. *

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