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Influence of phage infection on the metabolome of milk products after fermentation with a Leuconostoc flavor-producing starter culture
Project
Project code: MRI-MBT-08-KI–301-1040
Contract period: 01.04.2015
- 29.02.2016
Purpose of research: Applied research
Flavour-producing Leuconostoc starter cultures are present in undefined cultures consisting of multiple strains. These are quite often used especially in Germany and Denmark, mostly in smaller SME–type companies. The broad spectrum of cheese specialties can only be produced with these complex cultures. In flavour-producing cultures, Leuconostoc strains usually occur in lower numbers (i.e., 1-10% of all strains in the culture blend). Phage infection of these Leuconostoc strains should thus have a noticeable negative effect on the flavour profile of fermented products. In the first phase of this project, fermentation trials will be carried out with defined starter cultures and Leuconostoc bacteriophages, and the metabolic fingerprints of these products will be assessed in collaboration with the Department for Safety and Quality of Milk and Fish (MF) and the Department for Safety and Quality of Fruits and Vegetables (FV) in Karlsruhe. In the second phase of the project, the influence of phage infection on cheese ripening will be tested at small (laboratory) scale with model cheeses (collaboration with the MF department). The cheese samples will also be studied with respect to their metabolomic characteristics at the FV department.
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Microbiology and Biotechnology (MRI-MBT)
