Project Details
Description
The project’s objectives
Lactic acid bacteria (LAB) are involved in a diverse range of fermented food products like yoghurts, fermented milks, cheeses, sourdough breads, fermented sausages, fermented cabbage etc.
The current move from animal-based foods towards plant-based products leads to a demand for lactic acid bacteria suitable for fermentation of plant-based food products.
Starter cultures will typically fail to ferment in a different food matrix due to inability to use the available proteins and carbohydrates.
The objective of this project is to use genomics, metagenomics, proteomics, microfluidics, and high throughput screening to identify and select LAB strains suitable for fermentation of plant-based products.
Lactic acid bacteria (LAB) are involved in a diverse range of fermented food products like yoghurts, fermented milks, cheeses, sourdough breads, fermented sausages, fermented cabbage etc.
The current move from animal-based foods towards plant-based products leads to a demand for lactic acid bacteria suitable for fermentation of plant-based food products.
Starter cultures will typically fail to ferment in a different food matrix due to inability to use the available proteins and carbohydrates.
The objective of this project is to use genomics, metagenomics, proteomics, microfluidics, and high throughput screening to identify and select LAB strains suitable for fermentation of plant-based products.
| Status | Active |
|---|---|
| Effective start/end date | 01/03/2022 → 01/03/2025 |
UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This project contributes towards the following SDG(s):
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