Genomic Strain Selection
Leveraging whole-genome sequencing and bioinformatics to identify and select strains with the exact enzymatic toolkit needed for each beverage category.
Not all strains of the same species behave identically. Subtle genomic differences determine which enzymes a strain expresses, how it metabolizes substrates, and what compounds it produces. Selecting the right strain for a given application requires looking beneath the surface.
Enzyme Activity by Strain
Key enzyme activity levels across candidate strains from our genomic library.
We use whole-genome sequencing (WGS) and bioinformatics pipelines to characterize every strain in our library at the genetic level. This allows us to identify strains with specific enzymatic capabilities — beta-glucosidase activity for aroma release, esterase profiles for ester production, or stress tolerance genes for robust fermentation.
Genomic selection replaces the traditional approach of screening hundreds of strains empirically. Instead, we can predict which strains are most likely to perform well for a given target and validate a shortlist in the lab.
This genomics-first approach dramatically accelerates strain selection and reduces the number of experimental iterations needed to arrive at a production-ready consortium.