Food Biotechnology Research Group

Tailored fermentation processes and functional microbial food cultures in a sustainable food production.

In customized high-throughput screenings we investigate microbial strains with respect to functional metabolic activities and ultimately test interesting candidates in food with respect to the desired activity and the influence on the fermentation process and product quality. In addition to classical liquid submerged fermentations, we carry out high-viscosity and solid-phase fermentations.

The development of functional cultures includes safety assessments using modern molecular biology and analytical techniques. Our research is rounded off with fermentation processes in bioreactors for the production of active cultures.

We have a steadily growing collection of microbial strains, mostly isolated from plant-based food fermentations and environmental samples. The collection comprises more than 14,000 isolates, mainly lactic acid bacteria, but also acetic acid bacteria, propionic acid bacteria, yeasts and undesirable or pathogenic microorganisms such as molds or listeria as target organisms for antimicrobial screening and challenge tests. It is carried out in accordance with the Nagoya Protocol.

We conduct most of our research projects in cooperation with partners from industry and science.

Our Research Strategy- Science of Food Fermentation

Areas of Research

Publications

01
02
03
04
05
06
…
11

Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

2022.

MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage.

International Journal of Food Microbiology.

366(109563).

Available from: https://doi.org/10.1016/j.ijfoodmicro.2022.109563
Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne; Schönlechner, Regine,

2022.

Potential of a techno-functional sourdough and its application in sugar-reduced soft buns[paper].

In:

VIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022.

MDPI.

pp. 42.

Available from: https://doi.org/10.3390/fermentation8020042
Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne,

2022.

Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage.

Food Bioscience.

49(101648).

Available from: https://doi.org/10.1016/j.fbio.2022.101648
Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,

2022.

Cocoa post-harvest process practices on a small-farm level in Ecuador[poster].

In:

Choco Tec, Cologne, Germany, 13-15 December 2022.
Müller, Denise C.; Mischler, Sandra; Schönlechner, Regine; Miescher Schwenninger, Susanne,

2021.

Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations.

Microorganisms.

9(8), pp. 1633.

Available from: https://doi.org/10.3390/microorganisms9081633

Further publications from the institute for food and beverage innovation

Project collaboration

We offer various opportunities for project collaboration. Projects are carried out in the form of research projects, development projects, services or student projects, such as semester papers, Bachelor's theses, or Master's theses.