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Department of technical Microbiology
Institution
Section overview
Description
Molecules and microbes for mankind are the driving forces for our microbiological approach in life and food science. We want to identify, monitor and understand microbes and their behaviour in food and intestinal systems as well as elucidate and control their effects on food quality and health. We use molecular biology, proteomics and metabolic analyses to study them in model systems, real foods, cell cultures and mouse models. Ultra high pressure has be come a valuable tool for us to study metabolism, gene regulation and transport. Our favourites are the development of lactic acid bacteria for starter and probiotic cultures and the control of mycotoxin producing, plant pathogenic funghi. Typical fermented food environments studied are meat and cereal systems. As a member of the international Center of Beverage Science we share interests with brewing technologists in the development of added value and functional beverages.
Activities
- Research
Parent institution
Coordinated projects
- Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 05
- Collaborative project: Development of baking aids improving and enhancing the range of baked goods for celiacs – Subproject 1
- Collaborative project: Development of novel baking aids based on Gluconobacter fermentations – Subproject 1
- Collaborative project: Development of regional lupine-based bio-flavoring-sauces as salt reduced, glutenfree alternative to soy-products - subproject 1
- Collaborative project: Development of structure-building baking ingredients with exopolysaccharides - subproject 1
- Collaborative project: Resource-saving production and application of microbial cultures for dairy products – Subproject 1
- Collaborative project: Use of biological diversity for establishment of stable sourdough consortia. Subproject 1
- Collaborative project: Use of Lactococcus piscium for the regulation of meat spoilage and maturation packaged under modified atmosphere and skin packaging - subproject 1
- Contribution of the peptide and amino acid metabolism of starter cultures for the formation quality determining constituents in the raw sausage maturation
- Development of markers for enforcement ability of lactic acid bacteria in meat fermentations
- Development of markers for the enforcement ability of staphylococci in raw sausage fermentations
- Evaluierung technologischer Maßnahmen zur Reduzierung des Hydrophobin-verursachten Gushing
- High pressure inactivation of microorganisms in fatty food
- Improvement of gluten-free baked goods' structure by fermentations with acetic acid bacteria
- Influence of hydrophobins and other surface active fungal proteins to the gushing of sparkling wines
- Security and education aromarelevanter metabolites by starter organisms in the raw sausage maturation
Involved in research projects
- Development and use of exopolysaccharide forming starter cultures in meat products
- Development of a low-temperature vacuum drying process for the production of starter cultures
- Development of redox-reactive baking ingredients to improve the workability and texture of gluten-free dough and bakery products
- FABES. Subproject 2: Microbiological optimization of hydrolysis
- Flavor optimization in dough to control the aroma of baked goods
Contact
Department of technical Microbiology
Weihenstephaner Steig 16
85350 Freising
Bavaria
Germany
Phone: +49 8161 71-3663
Fax: +49 8161 71-3327
Email: contact(@)foodscience.ws
