Expertise and infrastructure
Fermentation and process development
- Developing and optimising the microbial fermentation processes for plant-based and animal-based foods
- Food-grade fermentations for producing fermented and sensorially acceptable foods
- Monitoring microbial fermentation processes and analysing fermentation kinetics (e.g. lactic acid bacteria)
Screening and characterising functional microorganisms
- Screening and selecting functional microorganisms, in particular starter and protective cultures
- Investigating the antimicrobial properties of microorganisms (e.g. inhibition of mycelial growth or spore germination in moulds)
- Classical microbiological analyses for detecting various microorganism groups (S1 and S2 laboratories)
- Identification using molecular biological methods (e.g. qPCR)
- MALDI-TOF mass spectrometry (in collaboration with Agroscope)
- Characterising the substrate utilisation of lactic acid bacteria (in collaboration with Agroscope)
- Clarifying QPS status (e.g. antibiotic resistance, virulence factors or the formation of biogenic amines)
Bioprotection and extending shelf life
- Developing microbial strategies for the natural extension of the shelf life of food
- Using specific protective cultures to control spoilage and mould organisms
- Strategies for reducing food waste along the food value chain
Analytics and product characterisation
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HPLC analyses (UV/RID) for quantifying sugars, organic acids and vitamins
- Analysing the chemical composition (proteins, fats, carbohydrates, micronutrients)
- Determining the structural properties of food (e.g. firmness, elasticity, viscosity)
- Selective photometric analyses
