School of Life Sciences
and Facility Management

Food Biotechnology Research Group

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

Microorganism strain collection

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

Publications

Continuing Education

Team

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