Fermentation 2.0
We develop yeast strains for alcohol-free fermentation and the production of plant-inspired aroma and flavour molecules.
About Balsambio
Mathias Schuetz, PhD
Mathias Schuetz, PhD
Mathias Schuetz, PhD
President and Director
Dr. Schuetz is a leader in applied research and has over 18 years experience working in various roles in academia and industry as a leader in fundamental and applied research using various plant and microbial systems. He has served as Vice President of Research & Development at Willow Biosciences Inc., and Chief Scie
President and Director
Dr. Schuetz is a leader in applied research and has over 18 years experience working in various roles in academia and industry as a leader in fundamental and applied research using various plant and microbial systems. He has served as Vice President of Research & Development at Willow Biosciences Inc., and Chief Science Officer at BioCan Technologies Inc. Dr. Schuetz holds an adjunct professor appointment in the Botany department at the University of British Columbia and a faculty position in the department of Biology at Kwantlen Polytechnic University.
John Doe
Mathias Schuetz, PhD
Mathias Schuetz, PhD
Bio
John Doe
Mathias Schuetz, PhD
John Doe
Bio
Revolutionizing Fermented Beverages
Short History of Fermentation
Humans have used yeast for fermentation for 8,000–10,000 years, long before the underlying microorganisms were identifed. Early beer and wine likely emerged when wild yeasts on grains and fruit naturally fermented sugars into alcohol.
For most of history, brewers and winemakers reused mixed wild yeast cultures, gradually domesticating strains suited to beer and wine. In the 19th century, Louis Pasteur demonstrated that yeast is a living organism responsible for fermentation, leading to pure-culture techniques and giving rise to modern brewing and winemaking.
Purpose Driven Strain Development
Balsambio leverages yeast genome engineering, high-throughput screening, and enzyme evolution to build purpose-driven fermentation platforms. Precise gene editing reshapes metabolic networks, while dri enable rapid identification of strains with optimized flavour profiles and reduced alcohol production. Collectively, these innovations define Fermentation 2.0, a value-added strategy for creating safer, more efficient, and commercially scalable yeast strains for non-alcoholic and advanced fermented beverage applications.
Proprietary Gene Libraries
Proprietary Gene Libraries
Proprietary Gene Libraries
Balsambio leverages its proprietary plant gene libraries to generate a broad and diverse portfolio of engineered yeast strains. These strains are evaluated using high-throughput micro-fermentation systems coupled with automated analytical chemistry pipelines that rapidly assess alcohol production and plant inspired flavour and aroma compound formation. These libraries represent a core asset of Balsambio, translating plant genetic diversity into purpose-driven yeast design. This data-driven approach enables the rapid discovery of elite yeast strains optimized for non-alcoholic and the production of value-added fermented beverages
Tested and Scalable
Proprietary Gene Libraries
Proprietary Gene Libraries
The Balsambio yeast engineering platform quickly advances engineered yeast from laboratory validation to pilot-scale fermentation. Our in-house brewing and winemaking expertise works hand-in-hand with your production team to refine fermentation parameters, improve efficiency, and ensure consistent performance. This hands-on optimization enables faster deployment and beverage production, helping brands deliver safer, more efficient, and uniquely positioned products powered by Balsambio