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Biodiversity and functionality of microorganisms involved in food fermentation
Project
Project code: MRI-MBT-08-16
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Basic research
The importance of fermentation is underlined by the enormous variety of fermented foods consumed all over the world. In many regions of the world (especially Africa and Asia) they constitute a main component of the daily diet. Nevertheless the composition of the microflora of traditionally fermented foods is frequently not known. A main objective of the project is to gain knowledge on the biodiversity of the organisms involved in the fermentation and to determine their technological and functional properties. The introduction of appropriate starter cultures for such products may be an important step towards improved safety, quality and security of traditional small-scale fermenations.
- Olasupo, N.A., Schillinger, U., Narbad; A., Dodd, H., Holzapfel, W.H.: Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product. International Journal of Food Microbiology 53, 141-152 (1999).
- Tamang, J.P., Dewan, S., Thapa, S., Olasupo, N.A., Schillinger, U., Wijaya, A. and Holzapfel, W.H.: Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft-variety chhurpy, a traditional cheese typical of the Sikkim Himalayas. Food Biotechnology 14, 99-112 (2000).
- Olasupo, N.A., Schillinger, U. and Holzapfel, W.H.: Studies on some technological properties of predominant lactic acid bacteria isolated from Nigerian fermented foods. Food Biotechnology 15, 157-167 (2001).
- Mathara, J.M., Schillinger, U., Kutima, P.M., Mbugua, S.K. and Holzapfel, W.H.: Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya. International Journal of Food Microbiology 94, 269-278 (2004).
- Yousif, N.M.K., Dawyndt, P., Abriouel, H., Wijaya, A., Schillinger, U., Vancanneyt, M., Swings, J., Dirar, H.A., Holzapfel, W.H. and Franz, C.M.A.P: Molecular characterisation, technological properties and safety aspects of enterococci from ?hussuwa?, an African fermented sorghum product. Journal of Applied Microbiology 98(1), 216-228 (2005)
- Bockelmann, W., Koslowsky, M., Hammer, P. , Heller, K.J.: 2006. Isolierung anti-listerieller Staphylokokken aus Salzbädern und von Käseoberflächen. Kieler Milchw. Forsch. 58:187-202
- 102. Hoppe-Seyler, T.-S., Jaeger, B., Bockelmann, W., Geis, A., Heller, K.J. 2007. Molecular identification and differentiation of Brevibacterium species and strains. System. Appl. Microbiol. 30(1):50-57
- 109. Bockelmann, W., Heller, M., Heller, K.J. 2008. Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA). Int. Dairy J. 2008. Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA). Int. Dairy J. 18: 1066-1071
Section overview
Subjects
- Food Processing
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Microbiology and Biotechnology (MRI-MBT)
