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Imprint
Detailed electromicroscopic analysis of colonization and alteration of fermented foods by microorganisms and their interactions
Project
Project code: MRI-MBT-02-11
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Basic research
Understanding the interactions among microorganisms and with the food matrix in fermented foods, especially in kefyr, acid curd cheese and yoghurt. Scanning electronmicroscopy indicates biofilm formation and specific yeast/lactobacilli interactions during ripening of acid curd cheese.
Scanning electronmicroscopy indicates biofilm formation and specific yeast/lactobacilli interactions during ripening of acid curd cheese
Section overview
Subjects
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Microbiology and Biotechnology (MRI-MBT)
