Project: Integration of high-throughput approaches to link culturable microbial diversity and metabolic potential in traditional fermented foods: a new screening strategy for functional starter cultures
- project duration
- 01-JAN-10 – 31-DEC-13
- Traditional fermented foods are appreciated by the consumer for their organoleptic and health promoting characteristics. In such products it is often unclear which microorganisms and metabolites are responsible for their characteristics. The present project aims to develop and validate a new stategy to analyse this microbiological and metabolic potential more efficently in order to develop functional starter cultures with applications in food industry.