Integration of high-throughput approaches to link culturable microbial diversity and metabolic potential in traditional fermented foods: a new screening strategy for functional starter cultures

01 January 2010 → 31 December 2015
Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Other chemical sciences
    • Microbiology
    • Systems biology
  • Medical and health sciences
    • Laboratory medicine
    • Microbiology
    • Laboratory medicine
    • Nutrition and dietetics
    • Laboratory medicine
    • Microbiology
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
starter cultures metabolism microbiology fermented food products
Project description

Traditional fermented foods are appreciated by the consumer for their organoleptic and health promoting characteristics. In such products it is often unclear which microorganisms and metabolites are responsible for their characteristics. The present project aims to develop and validate a new stategy to analyse this microbiological and metabolic potential more efficently in order to develop functional starter cultures with applications in food industry.