In this project, we will identify and optimize relevant bio protective strains using an in-house plate-screening platform. Identified lead strains (LAB and PAB) will be tested for their inhibitory effects towards common food spoilage organisms and ability to ferment/produce high organic acid content as bio preservatives. In addition to this, these strains will be tested for their ability to protect from spoilage food (bakery products) both in laboratory and real life settings.
|Effective start/end date
|01/01/2021 → 01/01/2022
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.