Gene regulation and flavour formation in starter cultures for fermented meat products

The aims of the project are: i) to investigate the flavour formation by selected strains of Staphylococcus in relation to growth parameters and time and ii) to study the regulation of those genes, that code for key-enzymes in the metabolisme that leads to the formation of selected aroma compounds.
The project will make it possible to develop better protocols for the production of both starter cultures and fermented meat products.