Project

Alliance Research Group: Flanders Research Consortium on Fermented Foods and Beverages

Code
05L00709
Duration
01 October 2009 → 31 July 2024
Funding
Ghent University funding
Research disciplines
  • Medical and health sciences
    • Mycology
Keywords
fermentation microbiota
 
Project description

The alliance research group aims at the unravelling of new, undiscovered, fermented food ecosystems for:

  1. Screening for and isolation/identification of food-grade microorganisms, and description of new taxa (lactic acid bacteria, acetic acid bacteria, staphylococci, bacilli, yeasts, ...)
  2. Study of the species diversity, community dynamics, and metabolite analysis of fermented foods and beverages in the dairy, meat, bakery, vegetable, cocoa and fermented beverage sectors.
  3. Functionality analysis of new, efficient, functional starter cultures (simulation media, mathematical modelling, validation by means of quality and challenge tests, ...)