Ginkgo Bioworks and Il Granaio delle Idee, or IGDI, an international developer and provider of clean label baking ingredients, announced a new collaboration. IGDI has identified a new sourdough bakery strain that can improve the flavor and aroma profile of baked goods via its starter culture product, Pater. This collaboration will leverage Ginkgo’s Adaptive Laboratory Evolution – ALE – technology to accelerate the growth rate of IGDI’s selected strain. IGDI has used its proprietary technology to develop a product, Pater, that keeps lactic acid bacteria dispersed in flour, viable and stable over time to make sourdough en masse, enabling artisanal and industrial bakers to expand their potential offerings of sourdough-based products. IGDI will leverage Ginkgo’s ALE technology as it seeks to evolve the strain towards a higher growth rate. Ginkgo uses ALE as a development tool that can adapt strains to industrially-relevant conditions without gene editing.
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