Project

Novel, mass spectrometric approaches to the high-throughput characterisation of food-grade microorganisms

Duration
01 October 2011 → 30 September 2015
Funding
Regional and community funding: Special Research Fund
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
Keywords
fermented foods MALDI-TOF starter cultures microbiology mass spectrometry
 
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 are responsible for their characteristics. The present project aims to develop and validate a new, MALDI-TOF mass spectrometry based strategy to analyse this microbiological potential more efficiently in order to develop functional starte cultures with applications in food industry.